Vegan Pumpkin Bread Twists
These Pumpkin Bread Twists are soft, moist & slightly sweet. The perfect breakfast to make ahead of time and bring on the go!
Fall means pumpkin EVERYTHING. I think by now we’ve seen it all: pumpkin muffins, pumpkin cookies, pumpkin lattes, pumpkin pie and the list goes on. But what about pumpkin bread? Better yet, pumpkin bread with a sweet pumpkin sheet filling? Gosh jolly do I have a treat for you!
It starts by making the bread with 10 ingredients.
I know they look complicated, but they really are not. Theres not much labor when it comes to bread making, most of the time is waiting for them to rise.
Can we just take a second to appreciate how beautiful pumpkin makes any food look? I also used maple syrup in place for an egg wash to get the beautiful glaze effect.
I hope you make these Pumpkin Bread Twists and love it as much as I do because it’s:
& so tasty
Tips and Tricks to making Pumpkin Bread Twists
I highly recommend using a digital scale when baking bread as little amounts can change the texture of the bread
Start with half the amount of soy milk listed because the amount of liquid you put in really depends on how moist your kabocha/pumpkin is
As it begins to knead, little by little add in the soy milk to get a texture/softness (weird comparison but like an earlobe squishy-ness)
Every room temperature is different, so the waiting time may vary when waiting it to double the first time (in the machine) and to increase x1.5 when the bread twists are already made
If you don’t have a bread machine maker you can do this by kneading the dough with your hands! Just add all the ingredients into a bowl and knead away, cover it and let it rise for around 1 hour or until doubled in size
Freeze the bread twists to lock in the moisture of the bread twists
If you recreate these Pumpkin Twist Buns please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!
Add all ingredients into a bread maker. When adding the soy milk, start with half the amount. Place the kneader into the bread machine and set to the bread dough setting. Watch the dough knead for the first few minutes and add the soy milk little by little. The dough shouldn’t be stiff, too hard or dry but not too sticky and moist. Once you have the right consistency, close the bread maker and let it run.
In the mean time, prepare you sweet pumpkin sheet. Have plastic wrap ready nearby. Mix in the sugar into the mashed kabocha. Transfer it into a small sauce pan and add in the soy milk, corn starch and agar. Continually mix until it becomes thick and almost gelatinized. At this point, spread the mixture over the wrap and cover with another piece of wrap and let it cool and firm up.
Once your bread machine is finished, the dough should be twice the size (around 1 hour)
Flour your hands and the surface your working on. Punch the dough down, take it out of the machine and knead the dough for a couple of minutes. Form it into a ball and divide the dough into 6-8 pieces (80 g each). Make each piece into small balls, cover them and let it sit for 10 minutes.
In the meantime, cut your sweet pumpkin sheet into 6-8 rectangles.
Roll the dough out and then place one of the sweet pumpkin sheets on one side. Then fold over the other side and roll it out gently once more.
Cut the dough into 3 strips leaving room at the top so that the pieces are still attached, and then braid the dough. Pinch the bottom so the braid maintains its shape.
Cover the buns and wait until it grows x 1.5 the size (around 30-40 minutes)
Preheat oven 180c. and then brush over maple syrup onto the buns.
Place them into the oven for 15 minute, rotating the tray half way.
SERVINGS: 6 - 8 buns
PREP TIME: - minutes
COOK TIME: 15 minutes
1/2 c kabocha (100g)
1 + 1/2 c bread flour (230g)
2 + 1/2 tbsp pastry flour (20g)
2 tbsp sugar (25g)
1 tbsp vegan unsalted butter (20g)
1 tsp salt
1/2 c soy milk (150g)*
1 tsp yeast (3 g)
1 tbsp maple (20g)
1 tsp water
1 tsp cinnamon
3 +1/2 tbsp walnut crushed (25g)
Sweet Pumpkin Sheet
1/2 c kabocha, cooked and mashed (130g)
3 + 1/2 tsp bread flour (10g)
3 + 3/4 tsp corn starch (10g)
3 tbsp sugar (40g)
1/2 tsp agar
3 + 1/2 tbsp soy milk (50g)
if kneading with hands, melt the yeast 1 tbsp water with warm water