Ube Loaf Bread Recipe
“Tasty ube loaf bread filled with delicious ube halaya – a great breakfast or snack partnered with your favorite drink.”
Looking for a creative way to use leftover ube halaya? Then ube loaf bread might be the perfect recipe for you. It’s delicious, satisfying and filling, a perfect combination with any of your favorite drinks.
Some similarity of ube loaf with Monggo loaf
This ube loaf is quite similar with monggo loaf bread in terms of ingredients used and the procedure on making it.
Both loaf uses flour, milk, yeast, egg, sugar, salt, melted butter and vanilla extract (if not using ube extract). And both uses almost the same procedure and cooking time.
Difference of ube loaf with monggo loaf
Aside from the obvious difference in filling, the amount of sugar used in making ube loaf is more than what is used in making the monggo loaf. This is because the monggo filling is sweeter compared to ube halaya. I find the bread bland without adding more sugar. But you can reduce the sugar if you preferred.
Another difference is using ube extract. It gives more flavor and adds color to the bread. But you can use vanilla extract as well if you desired and if that’s what is available with you.
Additional tips
You can read my tips in making loaf bread in my monggo loaf bread post.
Aside from those tips mentioned in my previous post, another tip I can also give is to check your yeast. It is a good practice to test your yeast before using it, be it instant or active dry. Just to be in the safe side.
It is important that your yeast is active because your bread will not rise even if you let it stand for a couple of hours. When the bread did not rise, it will be hard as a cookie. You don’t want that to happen.
So to check if your yeast is active, you can combine warm milk, sugar and yeast. Stir and let it bloom for around 5-8 minutes. If it becomes foamy, then it is active and can use in your bread. It’s good to note that warm milk (not hot) and little sugar helps in activating the yeast. Warm and sweet environment is what yeast like.
You can use a stand mixer if have it available. Kneading takes time and energy and since we want more of that, a stand mixer will come in handy. If you’re thinking of baking your own bread more these days or planning to sell breads, it will be a good idea to purchase one.
When spreading the filling, it is good idea to leave about ½ inch border so that the filling will not spill when you are rolling the dough. Make sure to roll the dough tightly.
Fill your house with the lovely smell of freshly baked ube loaf and enjoy it with the entire family! Happy tummy!
Ube Loaf Bread Recipe
Equipment
- Mixing bowl and spatula
- Measuring cups and measuring spoons
- Kneading mat and rolling pin
- Stand mixer (if available)
- Plastic wrap and loaf pan (10"x5.5")
- Oven
Ingredients
- 1 and ¼ cup (316g) ube halaya, as filling
- ¾ cup fresh milk or evaporated milk, warm
- ½ cup sugar, divided
- 2 teaspoons (10g) instant yeast or active dry yeast
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 3 tablespoons (43g) unsalted butter, melted – if using salted butter, omit the salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract or ube extract
Instructions
- If making your own ube halaya, please check my post on how to make ube halaya.
- If using Active Dry Yeast (Optional Step if using instant yeast). Combine milk, sugar and yeast. Stir and let it bloom for around 5-8 minutes.
- In a large mixing bowl, combine flour, sugar and salt. Mix well to combine.
- Add the milk/yeast mixture, melted butter, egg and ube extract (or vanilla extract). Mix until the mixture turns into a soft dough.
- Turn the dough into an oiled surface. Start to knead for around 8-12 minutes or until mixture becomes smooth and elastic.
- Let it rest for 10 minutes in an oiled bowl covered with a plastic wrap or kitchen towel.
Assemble and Bake:
- Using a rolling pin, roll the dough into a 14×10-inch rectangle. Spread the ube halaya filling all over the rolled dough leaving about ½ inch border.
- Roll the dough from the short side to form a tight log. Cut the log into 4-5 equal portions using a knife or thread.
- Arrange portions in a greased loaf pan and place them in a preheated oven of 180 °C/350 °F. Make sure the oven is turned off when you put the loaf pan. This will make rising faster.
- Let it rise for about 40-50 minutes or until the dough doubled in size. Take the loaf out of the oven.
- Bake the loaf for 15-20 minutes or until top is golden brown.
- Preheat the oven once again to 180 °C/350 °F.
- Bake the loaf for about 15-20 minutes or until top is golden brown.
- Cool before slicing and serve with your favorite drink .
- Share and enjoy!
Video
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