Pumpkin Bread

Name: Pumpkin Bread
Yield: 826 g
Ingredients: Original Black Bean Soy Milk 50 ml; Cream Cheese 100 g; Kabocha Pumpkin 250 g; Yeast 3 g; Butter 30 g; White Sugar 40 g; Salt 3 회분(1/3작은술); Bread Flour 350 g

2,231 kcal

#Pumpkin Bread #Korean Traditional Bread #Pumpkin Dish #Homemade Meal #Snack #Bread Recipe #Pumpkin Dessert #Home Baking #Glutinous Rice Bread #Kabocha

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Ingredients

Main ingredients

Original Black Bean Soy Milk 50 ml
Cream Cheese 100 g
Kabocha Pumpkin 250 g
Yeast 3 g
Butter 30 g
White Sugar 40 g
Salt 3 회분(1/3작은술)
Bread Flour 350 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 348.41 g 62%

Protein 58.54 g 10%

Fat 66.95 g 27%

Serving size 826g

Cooking steps

1

Wash the pumpkin thoroughly, peel it, and slice it thinly.
2

Place the pumpkin slices in a steamer and steam until soft.
3

Mash the steamed pumpkin finely.
4

Add flour, sugar, and salt to the mashed pumpkin and mix well.
5

Shape the dough into rounds and pan-fry with oil until both sides are golden brown.

Pumpkin Bread

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