Pumpkin Bread with Coconut Filling

5 from 1 vote

Pumpkin bread with beautiful yellow color and soft texture, filled with coconut filling is an exotic fusion bread in Asia.

Prep Time1 30

Cook Time25

Total Time1 55

Course: Bread and Buns, Dessert, Snack

Cuisine: Asian, Indonesian

Servings: pcs

Calories: 173kcal

Author: Claudia

In a mixing bowl, combine bread flour, sugar, instant yeast, milk powder, milk, egg, and pumpkin purée. Mix on low speed until the dry ingredients are well incorporated. Add the butter and salt, then continue mixing until the dough is smooth and no longer sticky.
Transfer the dough to a greased bowl, cover, and let it rise for at least 1 hour. While the dough is proofing, make the coconut filling: In a pan, combine grated coconut, sugar, salt, water, pandan leaves, and a cinnamon stick. Cook over low to medium heat, stirring constantly, until the liquid is absorbed. Set aside to cool.
Once the dough has doubled in size, punch it down to release the air. Divide into 16 equal pieces. Take one piece and gently flatten it with your fingers.
Roll it out lightly with a rolling pin, then flip it so the smooth side faces down. Place 1 teaspoon of coconut filling in the center, then seal the edges tightly.
Shape the dough into a smooth ball and arrange them on a baking pan lined with parchment paper. Lightly brush the tops with evaporated milk and decorate with pumpkin seeds. Bake in a preheated oven at 320°F (160°C) for 16 minutes, or until golden brown. For a glossy finish, brush the tops again with milk right after baking.

Use Bread Flour for the Best Texture. Bread flour gives the dough that soft, chewy bite. All-purpose flour works in a pinch, but the bread may turn out a bit less fluffy.

Drain Pumpkin Purée if Too Wet. If your pumpkin purée looks watery, drain it with a fine mesh sieve or blot gently with paper towel. Too much moisture can affect the dough’s texture.

Don’t Skip the Salt in the Dough. Salt balances the sweetness and helps develop flavor—it’s essential, even in sweet breads!

Make Sure the Dough is Smooth & Elastic. Mix until the dough pulls away from the bowl and feels tacky but not sticky. A proper gluten window = soft, pillowy bread.

Use Fresh Grated Coconut for Best Flavor. Fresh or frozen grated coconut will give you the most aromatic, juicy filling. Desiccated coconut can work, but add extra water to hydrate it.