Pumpkin Maple Miso Bread
If you love a cozy loaf that’s packed with fall flavors, this Pumpkin Miso Bread is a must-try.
It’s not your average pumpkin bread—this one combines earthy pumpkin with the savory umami of miso, and topped with nutty sesame seeds- creating a unique and irresistible flavor combination.
It’s soft, slightly sweet, and perfect with a slather of miso butter or maple tahini. Whether you’re a bread-baking pro or a newbie looking for an easy, satisfying recipe, this loaf is a fun way bring some autumnal energy to your kitchen.
So, grab your flour and your yeast- and let’s get baking!
Shopping List for Pumpkin Miso Bread
Bread flour (or All-Purpose flour)
Active Dry Yeast (or RapidRise Yeast)
Kosher salt
Unsweetened, plain plant milk
Water
Maple syrup
Miso paste
Granulated sugar
Unsalted vegan butter
Plain, unsweetened pumpkin purée
Just Egg (or another liquid egg substitute, or plant milk)
Sesame seeds
Equipment Needed for Pumpkin Miso Bread
Large Mixing Bowl / Stand or Hand Mixer with Dough Hook Attachment
Digital Kitchen Scale
Measuring Cups and Spoons (if not using scale)
Thermometer or Electric Kettle with Set Temperature Option
9”x5” Loaf Pan
Parchment Paper
Plastic Wrap or Kitchen Towel
Small Mixing Bowl
Cooling Rack
Spatula or Dough Scraper
Helpful Notes for Making Pumpkin Miso Bread
1. Resting the Dough (Autolyse Method for Better Texture):
Allowing the dough to rest for 15–20 minutes after mixing (known as the autolyse method) is a helpful step that can improve your bread’s texture. This resting period lets the flour fully absorb the liquids and gives gluten chains a head start, resulting in a stronger, more elastic dough. If you’re short on time, you can skip this step and proceed directly to kneading.
2. Tips for Kneading Dough in a Stand Mixer:
When kneading bread dough with a stand mixer, keep the speed at medium and knead until the dough is smooth, elastic, and stretches without tearing—usually about 5–7 minutes. If the dough becomes too sticky, add a little extra flour (about 1 tablespoon at a time) to achieve the right consistency.
3. How to Proof Bread Dough Overnight for Flavor:
For a richer flavor and more manageable dough, consider letting the bread dough proof overnight in the refrigerator. After kneading, you can either shape the dough and place it in the baking pan or return it to the mixing bowl and let it proof entirely in the fridge. Cold proofing is especially useful when making cinnamon rolls or other filled breads, as the cold dough is easier to shape and roll out. Feel free to experiment with both methods to find what works best for you!
4. Using the Cold Oven and Boiling Water Method to Proof Dough Faster:
To create a warm, moist environment for faster proofing, place your shaped dough in a cold oven (turned off). Add a shallow pan of freshly boiled water to the lower rack. The steam from the water keeps the dough moist while maintaining a warm temperature, which can cut proofing time to about 20–30 minutes. This method works well for bread recipes that require a second rise.
5. How to Know When Dough is Properly Proofed (and Signs of Overproofing):
Use the gentle poke test to determine if your dough has doubled in size: press your finger into the dough—if it slowly springs back, it’s properly proofed. If the indent remains, it’s a sign the dough is overproofed, which may affect its structure. For best results, avoid letting the dough rise too long during either the first or second proof.
6. RapidRise Yeast: How to Use and Adjust Recipe:
If using RapidRise Yeast, add it directly to the dry ingredients, skipping the initial warm water proofing step. Adjust the temperature of the plant milk to 120°–130°F, and omit the water from the recipe. RapidRise Yeast generally shortens both rising times, so keep an eye on the dough as it may double faster.
7. Why Use a Glaze for Bread Dough:
Brushing the dough with a glaze before baking enhances both appearance and flavor. It helps sesame seeds stick to the dough and creates a shiny, golden finish on the bread crust. Be sure to brush the glaze evenly for a rich, appealing color.
8. Choosing the Right Pumpkin Purée for Baking:
For the best results in this bread recipe, use plain, unsweetened pumpkin purée. Avoid canned pumpkin pie filling, which contains added spices and sweeteners that can throw off the balance of flavors.
9. How to Properly Slice Bread for the Best Texture:
Allow the bread to cool for at least 30 minutes before slicing. This cooling period lets the crumb set, making it easier to slice cleanly and helping preserve the bread’s texture.
10. Alternative Toppings for Pumpkin Miso Bread:
For a topping that enhances the pumpkin flavor, consider using pumpkin seeds (pepitas) instead of sesame seeds. Toasted pumpkin seeds add a nutty crunch that complements the bread’s flavor perfectly. For a more complex taste and texture, you can also try a mix of pumpkin seeds and sesame seeds. This combination offers a balance of nutty, toasty flavors that pair well with the savory miso and sweet pumpkin in the bread.
Understanding Yeast
Differences and Baking with Yeast
This recipe uses Active Dry Yeast, but RapidRise Yeast can be used as well. There are a few key differences between the two:
Active Dry Yeast vs. RapidRise Yeast
Active Dry Yeast requires proofing in warm water and two rises: one after kneading and one after shaping.
RapidRise Yeast is designed for convenience—it skips the initial proofing step and only requires one rise, making it faster.
How to Use RapidRise Yeast
If you choose to use RapidRise Yeast, here’s how to do it correctly:
Check the Expiration Date:
Ensure the yeast is fresh. Expired yeast may not work properly and can affect the rise of your dough.Warm the Wet Ingredients Correctly:
For RapidRise Yeast, the liquid ingredients should be between 120°–130°F.
If you don’t have a thermometer, aim for a temperature that feels hot but not scalding. If it’s too hot to touch, it might kill the yeast, so keep it warm but comfortable.
Add Yeast to Dry Ingredients:
Unlike Active Dry Yeast, RapidRise Yeast is added directly to the dry ingredients. Make a well in the center of your dry mixture, then add the warm liquid into the well and mix.Shorter Rest Time After Kneading:
After kneading the dough, let it rest for just 10-15 minutes. You can skip the first rise entirely with RapidRise Yeast, as it’s designed to rise more quickly.Shape, Assemble, and Final Rise:
Once rested, shape the dough (or roll and cut, if making rolls). Let it rise for 30-60 minutes, depending on your kitchen’s temperature, until nearly doubled in size.
Proofing Yeast
Proofing yeast is an essential step to ensure that your yeast is active and ready to help your dough rise. It’s a simple way to confirm that the yeast is still alive and capable of producing the carbon dioxide that gives bread its light, airy texture.
To proof yeast, follow these steps:
Combine the Yeast with Warm Water and Sugar:
Add the yeast to warm water (about 100°–110°F) along with a small amount of sugar. The sugar acts as “food” for the yeast, jumpstarting its activation.Watch for the Bubbles and Creamy Foam:
After a few minutes, you should see a creamy, foamy layer forming on the surface with lots of tiny bubbles. This bubbling action indicates that the yeast cells are alive and actively working.Ready for Action:
If you see this bubbly reaction, your yeast is active and ready to go. If nothing happens after 10 minutes, the yeast may be expired or inactive, so it’s best to start with a fresh batch.
Knead to Know
Properly kneading dough is an important step that helps develop the gluten structure in dough and gives our yeasted baked goods their ideal texture.
How to Tell When Your Dough is Properly Kneaded
The key to a successful bake is well-kneaded dough! Properly kneading dough is an important step that helps develop the gluten structure in dough and gives our yeasted baked goods their ideal texture.Here’s how to know when it’s ready:
Smooth and Supple Texture:
As you knead, your dough should transform from a rough, shaggy mass to a smooth, elastic ball with a slight sheen. This indicates that the gluten is developing well.Clean Bowl and Hands:
You’ll notice that the dough stops sticking to the sides of the bowl or to your hands as it becomes more cohesive. A well-kneaded dough should come together in a ball, leaving little residue behind.“Slapping” Against the Bowl:
If using a stand mixer, look for the dough to wrap tightly around the dough hook and begin to “slap” against the sides of the bowl. This is a good sign that it’s becoming more elastic and ready for proofing.The Windowpane Test:
The ultimate test is to gently tear off a small piece of dough and stretch it between your fingers. If you can stretch it thin enough to see light through it (without breaking), the dough is properly kneaded and good to go!
Suggested Spreads to Take Pumpkin Maple Miso Bread to the Next Level
Miso Butter:
Add a savory, umami-rich touch by mixing softened unsalted vegan butter with a small amount of miso paste. It ties in perfectly with the miso flavor in the bread.Maple Butter:
For a sweet complement, blend softened vegan butter with a drizzle of maple syrup and a pinch of salt. It adds a rich, sweet note that’s hard to resist.Maple Tahini Spread:
Mix tahini with maple syrup for a sweet, nutty spread that pairs beautifully with the sesame seeds on the bread. Adjust the sweetness to your preference.Cinnamon Maple Butter:
Infuse some warm, spiced flavor by mixing softened vegan butter with maple syrup, cinnamon, and a touch of salt. It enhances the pumpkin flavor and brings a cozy, autumnal vibe.Pumpkin Spice Butter:
Blend softened vegan butter with pumpkin purée, a dash of pumpkin pie spice, maple syrup, and a pinch of salt. It’s like spreading fall on your bread!Sesame Maple Butter:
Add some crunch by stirring toasted sesame seeds into softened vegan butter with a hint of maple syrup. It complements the sesame topping on the bread with a sweet, nutty twist.Orange-Miso Butter:
Bring a bright, citrusy element by mixing softened vegan butter with a bit of miso paste and fresh orange zest. The zesty flavor cuts through the richness and adds a refreshing contrast.Maple Pecan Butter:
For a crunchy-sweet finish, blend softened vegan butter with finely chopped toasted pecans and a drizzle of maple syrup. The nuttiness adds texture and depth to each bite.
Useful Recipe Prep:
Bring All Ingredients to Room Temperature:
Besides the butter, it's helpful to bring the pumpkin purée and plant milk to room temperature. Room temperature ingredients mix more evenly, making it easier for the dough to come together and rise consistently.Measure Ingredients in Advance:
Weighing and measuring all your ingredients before starting (mise en place) ensures a smoother process. This is especially helpful for a recipe like this where timing is key.Line the Baking Pan with Parchment Paper:
Before you start making the dough, line your 9”x5” loaf pan with parchment paper. This prevents sticking and makes it easier to lift the bread out once it's done.Warm the Water for Proofing Yeast:
If using Active Dry Yeast and you have an electric kettle, preheat the water to about 100°–110°F before proofing. This saves you time and ensures you’re ready when it’s time to mix.
INGREDIENTS:
Dough
360g (3 cups) bread flour (or substitute with All-Purpose flour)
7g (2 ¼ tsp.) or 1 packet Active Dry Yeast (can substitute with RapidRise Yeast—see Understanding Yeast above)
6g (1 tsp.) kosher salt (reduce to 3g or ½ tsp. if using salted butter)
120 ml (½ cup) unsweetened, unflavored plant milk (heat to 100°–110°F for Active Dry Yeast; 120°–130°F for RapidRise)
If using RapidRise Yeast: use 180 ml (¾ cup) plant milk and omit the water
60 ml (¼ cup) warm water (for Active Dry Yeast, 100°–110°F)
45g (3 tbsp) maple syrup
30g (2 tbsp.) miso paste
4g (1 tsp.) granulated sugar (for proofing yeast)
28g (2 tbsp.) unsalted vegan butter, room temperature
122g (½ cup) plain, unsweetened pumpkin purée
Glaze
10g (2 tsp.) Just Egg (or another liquid egg substitute, or plant milk)
10g (2 tsp.) maple syrup
5g (1 tsp.) miso paste
Topping
8–12g (1–2 tbsp.) plain sesame seeds
DIRECTIONS:
1. Preheat Oven:
Preheat your oven to 375°F (190°C).
2. Proof the Yeast:
Heat a small amount of water to between 100°–110°F, then pour it into a mixing bowl. Add a little sugar and the yeast, stirring gently to combine. Let it sit for about 10 minutes, until the mixture is bubbly and foamy.
3. Mix Wet Ingredients:
In the same bowl, add warm plant milk, maple syrup, miso paste, and pumpkin purée. Mix on low speed until everything is well combined.
4. Add Flour:
Gradually add the flour to the bowl. Use a dough hook on low speed and mix until the dough starts to come together in a shaggy form.
5. Add Butter:
Slowly incorporate the room-temperature unsalted vegan butter, allowing it to fully blend into the dough.
6. Rest the Dough (Optional):
Let the dough rest for 15–20 minutes. This step allows the flour to fully absorb the liquids and gives the gluten chains a chance to start forming, which creates a stronger dough before kneading.
If you're short on time, you can skip this step and move straight to kneading.
7. Knead the Dough:
Increase the mixer speed to medium, add the kosher salt, and knead the dough until it becomes smooth and elastic. It should stretch well before breaking.
8. First Rise:
Shape the dough into a ball (it will be slightly sticky), place it back in the bowl, and cover with a towel or plastic wrap. Let it rise until it has doubled in size, which should take about 1–2 hours depending on the temperature of your kitchen.
Optional: For a deeper flavor, you can let the dough rest overnight in the refrigerator.
9. Shape the Dough:
Once the dough has doubled in size, shape it into a log and place it in a parchment-lined 9”x5” pan.
10. Second Rise:
Allow the dough to rise for 45–90 minutes, until it is almost doubled.
Quick Tip: For faster rising, place the dough in an (off) oven with a pan of hot water underneath. This creates a warm, moist environment and can reduce rise time to 20–30 minutes.
11. Make the Glaze:
Mix the glaze ingredients in a small bowl until smooth. Set aside.
12. Glaze & Topping:
Once the dough has risen, brush it with the glaze and sprinkle with sesame seeds. For an added touch, use a sharp knife or a lame to score the top of your dough.
13. Bake:
Place the pan on the middle rack of the oven and bake for 30–35 minutes, or until the top is a deep golden brown.
14. Cool:
Remove the bread from the oven and transfer it to a cooling rack using the parchment paper. Let it cool for about 30 minutes before slicing.
How to Store Pumpkin Miso Bread
1. Room Temperature Storage:
Once the bread has completely cooled, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container.
Store at room temperature for up to 3 days to keep it fresh.
For best results, avoid refrigerating as it can dry out the bread.
2. Reheating:
For a warm, just-baked taste, reheat slices in a toaster or warm the whole loaf in the oven at 350°F (175°C) for 5–10 minutes.
To retain moisture, wrap the bread in foil while reheating in the oven.
