• Prep Time 140 minutes
  • Cook Time 45 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Dry Ingredients
  • 300g plain flour
  • 40g sugar
  • 7g instant yeast
  • 4g salt
  • Wet Ingredients
  • 150g cold soymilk (or any plant-based milk)
  • 100g Steamed Pumpkin Puree (or Sweet potato)
  • 30g Coconut Oil / Vegan Butter / Oil


  1. In a mixer bowl, add all dry ingredients & combine evenly with low-medium speed setting.
  2. Prepare 100g of steam pumpkin puree and combine with cold soymilk. Stir well.
  3. Pour into the mixer gradually and slowly form a dough. Increase the speed to high when all liquids are incorporated with the dry ingredients.
  4. Add in coconut oil gradually and switch to medium speed for the dough to absorb the oil gradually.
  5. Once done, remove the mixer from the machine. Wrap the bowl with cling wrap and leave it aside at room temperature to ferment for 45 mins.
  6. Knead the dough and cut it into 2. Shape & roll it so it can fit into 2 baking tins of 7x3in size.
  7. Cover with a damp cloth & leave it to proof for 45-60 mins at the warmest part of your kitchen/house.
  8. Preheat the oven at 180°C and bake the bread for 20-25 mins (DIsclaimer: if the surface get brown too quickly, place a piece of parchment paper to cover the top of the bread)

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