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Pumpkin-Shaped Bread Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 105 reviews
  • Author: Jaden
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes to 1 hour 15 minutes (including rising time)
  • Yield: 4 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This charming Pumpkin Shaped Bread Loaf is a soft, slightly sweet bread perfect for fall. Made with pumpkin purée and warm non-dairy milk, it features a beautiful pumpkin design created by tying the dough with baker’s twine and finishing with a cinnamon stick topper. Baked in a covered dutch oven for a tender crumb and golden crust, this loaf is perfect for festive gatherings or cozy autumn breakfasts.

Ingredients

Units Scale

Dough

  • 4 cups bread flour
  • 2 packets instant yeast (each packet approx. 2 1/4 teaspoons or 7g)
  • 1 1/2 teaspoons salt
  • 2 tablespoons organic sugar
  • 1/4 cup pumpkin purée (use pure pumpkin purée, not pumpkin pie mix)
  • 3/4 cup + 2 tablespoons warm non-dairy milk (such as Ripple)
  • 1 cinnamon stick for garnish

Pumpkin Wash

  • 1 tablespoon non-dairy milk
  • 2 teaspoons pumpkin purée

Other

  • Bakers twine, 4 long pieces about 15 to 20 inches each
  • Parchment paper

Instructions

  1. Prepare the dough: In a stand mixer bowl, combine the bread flour, salt, and sugar. Mix with a spoon to blend. Add the instant yeast packets and mix in with a wooden spoon.
  2. Add wet ingredients and mix: Attach the mixing paddle to the stand mixer and add the pumpkin purée. Start mixing and slowly pour in the warm non-dairy milk. Mix until the dough starts forming shaggy pieces.
  3. Knead the dough: Replace the paddle with the dough hook and knead on low speed for 10 minutes, until the dough is soft, smooth, and elastic. Form the dough into a ball.
  4. First rise: Place the dough ball in a clean bowl, cover with a dish towel, and let it rise in a warm spot (like an oven with the light on) for 1 to 1.5 hours, until doubled in size.
  5. Prepare baker’s twine and pumpkin wash: Cut four long pieces of baker’s twine, each approximately 15 to 20 inches. In a small bowl, mix together the pumpkin wash ingredients: 1 tablespoon non-dairy milk and 2 teaspoons pumpkin purée.
  6. Preheat oven: Preheat your oven to 400°F (204°C).
  7. Shape and paint dough: After the dough has risen, gently press out the air and form it into a smooth ball. Use a silicone brush to paint the top of the dough evenly with the pumpkin wash.
  8. Arrange baker’s twine: Lay two strings in a cross shape on your work surface, then arrange the other two strings diagonally crossing the first cross, making 8 points. Place the dough ball smooth side down (this will be the bread top) onto the strings. Tie the strings loosely around the dough to allow for expansion during baking, then trim excess twine.
  9. Score the bread: Use a paring knife or bread razor to make small V-shaped cuts or designs on the top of the dough to mimic pumpkin ridges.
  10. Prepare to bake: Line a Dutch oven or oven-safe pot with parchment paper. Carefully place the tied dough inside and adjust the strings if necessary.
  11. Bake covered: Bake the bread covered with the lid on for 40 minutes to create steam and develop a tender crust.
  12. Bake uncovered: Remove the lid and bake for an additional 5 to 7 minutes until the bread is golden brown.
  13. Cool and garnish: Carefully remove the hot bread from the pot. Using scissors, quickly cut and remove the strings. Make a small X-shaped cut on the top of the bread and insert a cinnamon stick as a pumpkin stem garnish.
  14. Rest and serve: Allow the bread to cool for 20 minutes before slicing and enjoying.

Notes

  • Use pure pumpkin purée, such as Libby’s; do not use pumpkin pie mix.
  • The bread flour used is King Arthur for best texture.
  • You can substitute active dry yeast by following package proofing directions, but instant yeast requires no proofing and is preferred.
  • A standard yeast packet is about 2 ¼ teaspoons or 7 grams.
  • For non-dairy milk, Ripple brand is recommended but any unsweetened non-dairy milk works well.
  • For questions or additional tips, refer to the full blog post accompanying the recipe.

Nutrition

  • Serving Size: 1 slice (approx. 1/4 of loaf)
  • Calories: 220
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 1.5g
  • Saturated Fat: 0g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 0mg

Find it online: https://yummyhere.com/pumpkin-shaped-bread-loaf-recipe/