How to make Pumpkin Melon Bread パンプキン・メロンパン

Have You Ever Tasted a Bread That Looks Like a Cookie and Tastes Like Fall?

What if you could bite into a soft, sweet bun that tastes like pumpkin and looks like a cookie? That’s exactly what Pumpkin Melon Bread (パンプキン・メロンパン) is all about. In this post, I’ll show you an easy, no‑fermentation method to make this fun treat at home.

You’ll learn:

• What makes this recipe special
• All the ingredients and why they matter
• Step‑by‑step instructions
• Secrets and pro tips
• Assembly, storage, variations, and FAQs

Let’s get cozy in the kitchen!

Table of Contents

Why You’ll Love This Recipe

This recipe for Pumpkin Melon Bread (パンプキン・メロンパン) is unique because:

• No fermentation needed: You don’t have to wait hours for dough to rise.
• Quick & fun: You can complete it in under an hour from start to finish.
• Dual texture: The inside is soft and fluffy, the outer shell is crisp and cookie‑like.
• Pumpkin twist: Traditional melon bread has a neutral or vanilla flavor, but this version brings in the warm taste of pumpkin.
• Visual appeal: The scored top looks like a melon, but inside is a surprise of pumpkin (or even custard).

Time requirement: Around 45–60 minutes total (including mixing, resting, shaping, baking).
Difficulty level: Easy to moderate — even beginners can make it with care.

Pumpkin Melon Bread (パンプキン・メロンパン) @JapanDishes

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Essential Ingredients

Let’s break down the two main parts: the bread dough and the cookie crust.

Bread Dough (Group A)

• Strong Flour (100g): This gives structure and chewiness to the bread.
• Pancake Mix (100g): Adds sweetness and softness.
• Milk (130ml): Helps hydrate the dough and adds flavor.
• Dry Yeast (7g): Makes the bread rise, even in a short time.
• Butter (20g): Adds richness and tenderness.

Tip: Use warm (not hot) milk to activate the yeast quickly.

Cookie Dough (Group B)

• Pancake Mix (180g): The base of the cookie crust—adds sweetness.
• Matcha Powder (4g): Optional, for a green tea color and taste.
• Butter (60g): Gives the crust a cookie-like texture.
• Egg (1): Helps bind the ingredients together.

Optional Ingredient: Green food coloring (like spirulina) to boost the color if needed.

Step-by-Step Instructions

Step 1: Make the Dough

1. Mix Group A: In a bowl, combine 100g of strong flour, 100g of pancake mix, 130ml of warm milk, 7g of dry yeast, and 20g of softened butter.
2. Knead until smooth. You can use your hands or a stand mixer.
3. Divide the dough into 8 equal balls. Cover with a damp towel and rest for 10 minutes.

Step 2: Make the Cookie Crust

• In another bowl, whisk 60g of softened butter until creamy.

• Add 1 egg and mix well.

• Sift in 180g of pancake mix and 4g of matcha powder (or plain if you prefer). Stir with a spatula until combined.

• Divide this dough into 8 equal parts. Roll into balls.

Step 3: Wrap the Bread Dough

1. Dust your surface with flour.
2. Flatten each matcha cookie dough ball into a circle using a rolling pin.
3. Place one of the bread dough balls in the center of the cookie dough.
4. Gently wrap the cookie layer around the bread and roll to seal.

Step 4: Shape & Decorate

1. Sprinkle granulated sugar over the top of each ball.
2. Using a scraper or knife, lightly score lines across the top to create the “melon” look.
3. Place on a baking tray lined with parchment paper.

Step 5: Microwave Puff (Optional)

• Microwave each shaped bun at 200W for 30–40 seconds. This helps jumpstart the rising.

Step 6: Bake

1. Preheat your oven to 170°C (338°F).
2. Bake the buns for 13 to 15 minutes until the tops are lightly golden.
3. Remove and cool on a wire rack.

Pumpkin Custard Filling (Optional but Delicious!)

Want to add a creamy pumpkin surprise inside? Try this quick custard:

Pumpkin Custard Ingredients:

• Pumpkin flakes – 20g
• Water – 50ml
• Egg – 1
• Sugar – 30g
• Pancake mix – 40g
• Milk – 130ml

Instructions:

1. In a heatproof bowl, mix pumpkin flakes with water. Let sit for a minute.
2. Add egg, sugar, pancake mix, and milk. Stir until smooth.
3. Microwave at 600W for 2 minutes, then whisk.
4. If still runny, heat another 20 seconds and stir again.
5. Cover with plastic wrap and chill until thickened.

Once your melon bread is baked and cooled, slice it in half and pipe in the custard using a piping bag.

Assembly & Presentation Tips

Once all your components are ready:

1. Slice the bread carefully—don’t crush the soft interior.
2. Pipe pumpkin custard generously inside.
3. Press the two halves back together gently.
4. Dust the top with powdered sugar if desired.
5. For a party platter, wrap each bread in wax paper or place in a cupcake liner.

Storage and Make-Ahead Tips

• Room Temperature: Keep in a sealed container for up to 2 days.
• Fridge: Store filled buns for 3–4 days, especially if using custard.
• Freeze: Unfilled bread can be frozen for up to a month. Thaw and reheat before filling.
• Reheating: Use a toaster oven at 150°C for 5 minutes to crisp up the shell.

Recipe Variations

Looking for creative ideas? Try these:

• Chocolate Shell: Swap matcha for cocoa powder in the cookie dough.
• No-Fill Version: Skip the custard for a lighter snack.
• Pumpkin Only: Add pumpkin purée directly to the bread dough for a full pumpkin flavor.
• Sweet Potato Custard: Use Japanese sweet potato for a twist on the filling.

If You Enjoy Pumpkin Melon Bread (パンプキン・メロンパン)

You might also want to try Melon Pan (メロンパン) the classic Japanese sweet bread that inspired it. Melon Pan features a soft, airy interior wrapped in a thin, cookie-like crust that gently cracks as it bakes, creating its signature look. While it doesn’t taste like melon, its light sweetness and delicate texture make it a beloved treat across Japan. For a traditional version of this recipe, visit Melon Pan Recipe and discover how simple ingredients can create one of Japan’s most nostalgic breads.

Melon Panメロンパン @JapanDishes

Further Reading & Japan Tips

For those who love Japan, who want travel tips, cultural insights, or news about current events in Japan, I highly recommend checking out this site: Moon Art Night Shimokitazawa – Japan to Visit

That link leads to more about Moon Art Night Shimokitazawa, a unique art festival in Tokyo that celebrates the moon with installations, immersive exhibits, and special menus in local shops. It’s perfect for travelers who want to see Japan’s creative side, explore local culture, and discover fresh food and events.

For example, the festival in Shimokitazawa (東京・下北沢) runs from September 19 to October 5, 2025, and features a gigantic moon installation, rabbit-themed art, imaginative lighting, and limited‑edition menus in neighborhood cafes and restaurants.

If you’re planning a Japan visit, this kind of festival offers a mix of art, food, and local flavor—and reading about it gives you ideas for events to catch, neighborhoods to explore, and hidden gems off the usual tourist path.

Conclusion

Pumpkin Melon Bread (パンプキン・メロンパン) is a joyful treat that brings together the soft, fluffy world of Japanese bread and the crispy sweetness of cookies—with the added warmth of pumpkin. It’s perfect for fall but honestly enjoyable all year round. Whether you’re baking for friends, kids, or just yourself, this recipe brings color, comfort, and creativity into your kitchen.

Don’t be afraid to experiment with colors, fillings, and designs. Your own version of this bread might become your favorite new tradition.

FAQs

What is the difference between melon bread and Pumpkin Melon Bread?

Traditional melon bread has a vanilla-flavored cookie crust. Pumpkin Melon Bread includes pumpkin flavor, often in the form of custard or flakes, and sometimes has a matcha or colored crust.

Can I skip the matcha in the cookie crust?

Yes! You can use plain pancake mix or add cocoa powder, pumpkin powder, or even cinnamon for flavor and color.

Is it okay to use canned pumpkin?

Yes, canned pumpkin purée works well for the custard. Just make sure it’s plain pumpkin, not pie filling.

How do I keep the crust crunchy?

Don’t overbake the bread. Let it cool on a wire rack and avoid sealing in a hot container immediately. You can also re-toast them before serving.

Is this recipe good for kids?

Absolutely! The soft texture and mild sweetness are kid-friendly. Plus, the assembly process is fun for little hands to help with.

Is it healthy?

This bread is a treat, but it uses simple ingredients. You can make it healthier by reducing sugar in the custard or using whole grain flour.