Description
This Pumpkin Shaped Bread Loaf is a charming and delicious homemade bread perfect for fall and festive occasions. Made with bread flour, pumpkin purée, and warm nondairy milk, it features a soft, tender crumb and a mild pumpkin flavor enhanced by a unique pumpkin wash glaze. The dough is shaped with string ties to mimic a pumpkin, topped with a cinnamon stick for a spicy aromatic finish. Baked in a covered Dutch oven, this bread develops a beautiful golden crust and a moist interior.
Ingredients
Units
Scale
Dough
- 4 cups bread flour
- 2 packets instant yeast (each packet approx. 2 1/4 tsp or 7g)
- 1 1/2 teaspoons salt
- 2 tablespoons organic sugar
- 1/4 cup pumpkin purée (not pumpkin pie mix)
- 3/4 cup + 2 tablespoons warm nondairy milk (e.g., Ripple brand)
- 1 cinnamon stick for garnish
Pumpkin Wash
- 1 tablespoon nondairy milk
- 2 teaspoons pumpkin purée
Instructions
- Prepare the dough: In a stand mixer bowl, combine the bread flour, salt, and organic sugar using a spoon. Add the instant yeast packets and mix again with a wooden spoon. Attach the mixing paddle, add the pumpkin purée, and slowly pour in the warm nondairy milk while mixing. When the ingredients start forming shaggy dough pieces, switch to the dough hook and knead on low speed for 10 minutes until the dough becomes soft and smooth. Shape the dough into a ball.
- First rise: Place the dough ball in a clean bowl and cover with a dish towel. Let it rise in a warm spot—such as inside the oven with the light on—for 1 to 1½ hours, or until doubled in size.
- Prepare the strings and wash: While the dough is rising, cut 4 lengths of bakers twine, each about 15 to 20 inches long. In a small bowl, stir together the nondairy milk and pumpkin purée to create the pumpkin wash.
- Preheat the oven: Set your oven to 400°F (204°C) and prepare a Dutch oven or oven-safe pot by lining it with parchment paper.
- Shape and wash the dough: Once risen, gently press out the air and shape the dough into a smooth ball. Use a silicone brush to paint the entire surface with the pumpkin wash mixture.
- Form pumpkin shape: Lay down two pieces of string in a cross shape and then place the other two diagonally across, creating a pumpkin-like pattern with eight end points. Place the dough smooth side down (which will be the top) onto the strings. Tie the strings loosely around the dough, allowing room for expansion during baking. Trim any excess string.
- Decorate the dough: Using a paring knife or bread razor, make small V-shaped or decorative cuts on the top surface of the dough to mimic pumpkin ridges.
- Bake covered: Place the dough carefully into the lined Dutch oven and adjust the strings as needed. Cover with the lid and bake for 40 minutes.
- Bake uncovered: Remove the lid and bake for an additional 5 to 7 minutes, until the loaf is golden brown and crusty.
- Cool and finish: Carefully take the bread out of the hot Dutch oven. Using scissors, quickly cut and remove the strings while the bread is still hot. Make a small X incision on top of the loaf and insert a cinnamon stick as the stem of the pumpkin. Allow the bread to cool for 20 minutes before slicing and serving.
Notes
- Use pumpkin purée and not pumpkin pie mix; Libby’s pumpkin purée is recommended.
- The bread flour used is King Arthur for optimal gluten development and texture.
- Instant yeast is preferred for convenience as it requires no proofing; active dry yeast can be used by following package instructions for activation.
- Ripple brand nondairy milk is used for moisture and subtle flavor.
- Be careful when removing the tied strings after baking as the bread will be hot.
- The blog post contains additional tips and information for troubleshooting and extra guidance.
Nutrition
- Serving Size: 1 slice (approx. 1/8 loaf)
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
