Layer the ingredients in order:
In a bread maker or stand mixer bowl, start by adding the wet ingredients: tangzhong, pumpkin puree, whisked egg, milk, and honey. Then add the dry ingredients—milk powder, salt, and bread flour. Make a small well in the flour and add the instant yeast into it.

Begin mixing or kneading:
Start kneading on medium speed (or select the “dough” setting on your bread maker) until the ingredients come together into a sticky, shaggy dough.

Add the melted butter:
Slowly pour in the melted butter while kneading. Continue until the dough becomes smooth and starts pulling away from the bowl sides.

Check the dough – the windowpane test:
Take a small piece of dough and gently stretch it between your fingers. If it stretches thin and translucent without tearing, the gluten has developed well and your dough is ready.

First rise (proofing):
Cover the bowl and let the dough rise in a warm spot for about 40 minutes, or until doubled in size.

Punch down and divide:
Gently deflate the dough on a lightly floured surface. Divide into three equal pieces, cover them loosely with plastic wrap or a damp towel, and let them rest for 15 minutes.

Shape the dough:
Roll each piece into an oval. Fold one-third from the top down to the center, then fold the bottom third up. Flatten slightly, then roll tightly into a log. Repeat for each piece.

Pan and second rise:
Arrange the shaped logs side by side in a greased loaf pan. Cover and let rise again until the dough fills the pan and is slightly domed over the top, about 40–50 minutes.

Egg wash and topping:
Lightly brush the top with whisked egg and sprinkle pepitas over for a beautiful finish.

Bake the bread:
Bake at 180°C (356°F) for 30 minutes. If the top browns too quickly, loosely cover with foil during the last 10 minutes.

Cool completely:
Remove the loaf from the pan right after baking and cool on a wire rack. This helps keep the crust from getting soggy and lets the crumb set nicely before slicing.