• Asher Cusack

Vanilla Matcha Pumpkin Swirl Bread

Perfect for Halloween, but equally good all through autumn and winter, this sweet bread is colourful, festive and delicious.

This recipe is based on one by Two Red Bowls, posted at Constellation Inspiration. The original recipe has eggs and dairy, so I've adapted it here to make it vegan friendly and added a Halloween spin with the pumpkin! We ate this as the finale to our spooky meal last night, following cashew cheeses, potato skins, and pumpkin caramelised shallot pasta. We didn't want to go with a full on super rich dessert, so this bread was perfect.

THE RECIPE

Vanilla Matcha Pumpkin Swirl Bread

INGREDIENTS

For the pumpkin vanilla dough:

1/4 cup soy milk

1/4 cup melted vegetable ghee or butter of choice

1 teaspoon instant yeast

2 1/4 cup plain flour, plus more for rolling

3 tablespoons sugar

1 teaspoon salt

1/2 cup roasted & mashed pumpkin/squash or canned pumpkin puree

2 teaspoons vanilla extract


For the matcha icing:

1 heaping tablespoon matcha powder

1 1/4 cup icing sugar

2-3 tablespoons soy milk


INSTRUCTIONS

  1. Microwave the milk and ghee/butter together until the fat has melted. Let cool slightly. Once cooled enough to comfortably touch, stir in the yeast and set aside.

  2. In a separate large bowl, mix together flour, sugar, and salt. 

  3. When the yeast is foamy, add the pumpkin and vanilla to the yeast-milk mixture and whisk to combine.

  4. Mix the wet ingredients to the dry, until all the flour is incorporated and a wet, sticky dough forms.

  5. Knead the dough until it’s smooth and elastic. This will take at least 10 minutes by hand.

  6. Cover with cling film or a damp towel and let rise at room temperature until doubled in size (1-2 hours).

  7. Grease and/or line a loaf tin. Preheat the oven to 175c / 350f.

  8. Sift matcha powder and icing sugar together into a bowl. Gradually add the milk, whisking constantly, until mixture forms a very thick icing.

  9. Turn the dough out onto a well-floured surface. Roll the dough out until it’s a large, rectangle, as thin as possible without tearing to damaging the dough.

  10. When the dough is evenly rolled out, reserve 1/4 cup of the icing and spread the rest in a very thin layer across the dough. Slice the dough into two long rectangles and place one on top of the other. Roll tightly from one end to the other to form a short, fat sausage shape.

  11. Using a sharp or serrated knife, cut the log into 4 equal pieces and place them cut-side down into the loaf pan.

  12. Let rolls rise in a warm place until the dough is puffy and fills the pan (30 minutes minimum, up to 90).

  13. Preheat the over to 175c / 350f.

  14. Once fully risen, bake the loaf for around 40 minutes or until starting to darken.

  15. Allow to cool, then drizzle with the rest of the matcha icing.


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