Korean Pumpkin Bread (Danhobak Bbang)
This authentic Korean pumpkin bread (danhobak bbang) combines the nutty sweetness of kabocha squash with traditional Korean baking techniques. Shaped to resemble an actual pumpkin, this pull-apart bread offers the perfect balance of sweet and savory flavors for a unique autumn treat.
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Kitchen scissors
- Steamer
Ingredients
For the dough
- 3½ cups all-purpose flour substitute bread flour for a chewier texture
- ½ cup granulated sugar coconut sugar works for a deeper flavor
- 1 tsp salt
- 2¼ tsp instant yeast 1 standard packet
- ⅓ cup warm milk 105-115°F
- 3 large eggs room temperature
- ½ cup unsalted butter softened
- 1 tsp vanilla extract
For the pumpkin filling
- 2 cups kabocha squash steamed and mashed (butternut squash can substitute but will be less sweet)
- ⅓ cup brown sugar packed
- 2 tbsp honey or maple syrup
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 2 tbsp unsalted butter melted
For decoration
- 1 egg beaten (for egg wash)
- 2 tbsp pumpkin seeds optional
- 1 cinnamon stick for stem appearance
Instructions
- Combine the flour, sugar, salt, and yeast in a large mixing bowl. In a separate bowl, whisk together the warm milk, eggs, softened butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Form into a ball and place in a greased bowl, covering with plastic wrap or a damp cloth.
- Allow to rise in a warm place for about 1 hour, or until doubled in size. For optimal rising, place your dough in an oven with just the light turned on.
- While the dough rises, steam the kabocha squash until fork-tender (approximately 15 minutes). Remove the skin and mash until smooth.
- Mix in the brown sugar, honey, cinnamon, nutmeg, ginger, and melted butter. Allow the mixture to cool completely.
- After the first rise, punch down the dough and divide it into 8 equal portions. Take each portion and flatten it into a disc about 4 inches in diameter.
- Place a heaping tablespoon of the pumpkin filling in the center, then bring the edges up and pinch to seal completely. Place seam-side down on a parchment-lined baking sheet.
- Arrange the dough balls in a circular pattern to create the pumpkin shape, leaving a small space in the center for the "stem" later.
- Cover the shaped dough with a damp cloth and let rise for another 30 minutes. Preheat your oven to 350°F (175°C).
- Once risen, use kitchen scissors to make shallow cuts from top to bottom around each dough ball to create the pumpkin's signature ridges. Brush with beaten egg for a golden finish.
- Place the cinnamon stick in the center as a stem and sprinkle pumpkin seeds around the base if desired.
- Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, cover loosely with aluminum foil.
- The internal temperature should reach 190°F (88°C) when fully baked. Allow to cool slightly before serving.
Notes
For a lighter version, replace half the all-purpose flour with whole wheat flour, reduce sugar to ⅓ cup and supplement with 2 tablespoons of monk fruit sweetener, use Greek yogurt instead of butter in the filling, or substitute a 1:1 gluten-free flour blend with ½ teaspoon of xanthan gum for gluten-free needs.
Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze individually wrapped portions for up to 3 months.
For the freshest taste when enjoying later, microwave refrigerated bread for 15-20 seconds or thawed frozen bread for 30 seconds before serving.
Nutrition
Calories: 385kcalCarbohydrates: 56gProtein: 8gFat: 14gFiber: 3gSugar: 18gVitamin A: 120IUIron: 15mg
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