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pumpkin breads stacked on a plate

Pumpkin Bread with Pumpkin Spice Cream

A little something to impress. Autumnal pumpkin bread with pumpkin spice cream is filling, full of taste, and the perfect breakfast material.
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Prep Time 35 minutes
Cook Time 20 minutes
Resting time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 8 buns
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

Pumpkin Bread
  • 350 g flour
  • 2 tsp active dry yeast
  • pinch salt
  • 30 g brown sugar
  • 60 g coconut oil
  • 150 ml oat milk
  • 200 g cooked pumpkin
  • ½ tsp cinnamon
Pumpkin Spice Cream
  • 100 ml oat milk
  • 100 g cooked pumpkin
  • ½ tsp cinnamon
  • ⅓ tsp ginger
  • pinch cloves
  • pinch nutmeg
  • pinch black pepper
  • pinch allspice
  • 2 tsp vanilla sugar
  • 40 g brown sugar
  • 20 g corn starch
  • pinch salt
  • 50 ml whipping cream

Method
 

Pumpkin Bread
  1. If you don't have cooked pumpkin, first clean your pumpkin, cut it into pieces and cook it. It usually takes about 20 minutes. Let it become very soft. Once cooked, add it to a blender, add a splash of water (can be water that pumpkin cooked in), and blend it until it becomes a thick and smooth paste. About half or a medium-sized pumpkin will be enough for both, bread and cream.
  2. Add all the dry ingredients to a large bowl and mix them using a whisk.
  3. Melt oil on a stove-top or in a microwave. Add milk, oil, and 200 g of pumpkin purée to the dry ingredients. Mix and then knead for 3-5 minutes.
  4. Let your dough rest for about one hour or until it doubles in size.
  5. Then transfer it to a floured surface and cut it into 8 equally big pieces. Each should weigh something about 95 g. You can also weigh your dough and then divide that by 8 to get the exact weight per piece.
  6. Roll them gently to shape balls. Place them onto a floured surface.
  7. You'll need a thread to shape pumpkins. Take a long thread and place one ball of dough onto it with the upper side down. Then take both ends and cross them as if you're wrapping a present. Flip the whole ball and cross the thread again, dividing it into eights. Flip the ball one last time and this time instead of crossing the thread, make a knot.
  8. Repeat this same procedure for all 8 balls. Place them onto a large tray, lined with parchment paper. Then cover them with a kitchen cloth and let them rest for 30 minutes.
  9. Bake them at 180°C for 20 minutes.
Pumpkin Spice Cream
  1. Pour milk into a pot. Add pumpkin purée, vanilla sugar, sugar, spices, salt, and starch. Whisk it all well while warming up. Bring to boil while whisking and let it thicken up.
  2. After it's cooked, let it cool down.
  3. Once the cooked cream is cold, whip up whipping cream. Then spoon by spoon, add cooked pumpkin cream to whipped cream and keep whipping at all times until all pumpkin cream is incorporated into whipped cream and your filling is now ready!
Finish
  1. Add pumpkin spice cream to a pipe with a thin hole or injection for filling doughnuts. Fill each one of the bread pumpkins with cream from the top. Then add a clove on top to create a stem. Serve with coffee or tea.