This pumpkin-shaped bread is soft, fluffy, and looks just like a real pumpkin. It only takes about an hour to make from start to finish. It’s easy to bake, even if you’re new to bread making, and makes a great addition to any meal or holiday table.
Why You’ll Love This Pumpkin Shaped Bread Recipe
There’s something magical about bread fresh from the oven, and this pumpkin-shaped loaf combines the joy of baking with the beauty of festive presentation. You’ll love how soft and fluffy the inside turns out, perfect for dinner rolls or simply dipping in butter or soup. The shape adds a fun twist that can spark conversation and brighten up your holiday table without any complicated decorations. And the best part? It doesn’t require special ingredients or hard-to-master techniques. Just your basic bread ingredients, a bit of patience, and some simple tricks to get the pumpkin look just right.
The crust bakes to a gorgeous golden color thanks to the gentle egg wash, and the string-tied sections create the signature pumpkin ridges, which also help the bread rise evenly. This bread is not only delicious but also makes a wonderful gift when wrapped nicely for friends and family.
Ingredients for Your Pumpkin Shaped Bread
To get started, gather the following ingredients:
- 28 ounces bread flour or all-purpose flour (about 5 ½ cups, spooned and leveled)
- 10 grams instant yeast (roughly 3 teaspoons)
- 2 ounces sugar (4 tablespoons)
- 16 ounces warm milk (110ºF) or water (2 cups)
- 1 ½ teaspoons salt
- 2 ounces olive oil or melted butter (¼ cup)
How to Make Your Pumpkin Shaped Bread
Making this bread involves a few simple but important steps. Here’s what you’ll do:
Begin by warming your milk or water to around 110ºF. This temperature activates the yeast perfectly without killing it.
In a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, and warm milk. Mix these ingredients together for about a minute.
Add in your salt and oil (or butter), then check the dough’s consistency. If it isn’t sticking to the bowl enough (due to the butter or oil), sprinkle in about a quarter cup more flour. If it remains too dry, add a tablespoon or two of water.
Continue mixing the dough on a medium-low speed for about 5 minutes. After this, test the dough by stretching a small piece between your fingers. You want to see a thin, translucent “window” without tears — this means your gluten is well-developed.
If the dough tears, mix for a couple more minutes before testing again.
Once ready, turn the dough out onto a lightly floured surface and knead it gently for 4-5 turns until it forms a smooth, round ball.
Coat a large bowl lightly with olive oil. Place the dough seam-side down, then flip it over so the top is coated with oil. Cover with a clean cloth and place it in a warm spot to rise until it doubles in size, about 25-30 minutes.
Preheat your oven to 375ºF.
Punch down the risen dough, divide it into two equal portions, and shape each into a smooth round loaf.
Prepare four pieces of bakers twine, each about 20 inches long, and lay them in a crisscross pattern on parchment-lined baking sheets.
Place each loaf on top of the twine and lightly brush with egg wash or milk to help brown the crust evenly.
Carefully tie the strings loosely around the loaf, creating pumpkin-like segments but allowing room for the dough to expand during baking. Trim off excess string.
Use a razor blade or sharp knife to make wheat-shaped slashes along the sections. This decorative touch also allows the bread to rise without tearing.
Bake the loaves for 25 to 30 minutes or until golden brown. If you have a thermometer, aim for an internal temperature of about 190º-200ºF.
When the bread cools, place a cinnamon stick or candy apple stick in the center to mimic a pumpkin stem.
How to Serve Your Pumpkin Bread
Serving your pumpkin bread can be as simple or festive as you want. The soft, tender crumb pairs perfectly with butter, honey, or jam for a cozy breakfast or snack. You can also slice it to accompany soups or stews, where its mild flavor and fluffy texture absorb broths beautifully.
For a holiday dinner, bring your centerpiece bread right to the table to impress guests visually before anyone tastes it. The warm golden crust and charming pumpkin shape add a seasonal touch that elevates even a simple meal.
If you’re hosting a party, consider serving small rolls made from this dough alongside herb butter or garlic spread. It’s a great way to add variety and keep everyone dipping and savoring.
Expert Tips for Perfect Pumpkin Bread
To get the best results with this recipe, keep these expert tips in mind:
- Use instant yeast for a quicker rise, but if you only have active dry yeast, allow extra proofing time — up to 90 minutes for the first rise.
- Keep your liquids at the right temperature; too hot will kill the yeast, and too cold will slow the rise.
- The string is key to the pumpkin shape, so tie loosely and don’t pull tight to let the bread expand.
- The razor blade cuts add an authentic touch and help prevent unwanted cracking.
- Don’t skip the egg wash (or milk alternative) — it creates a beautiful golden crust that makes your bread look bakery-ready.
- If your dough feels sticky, add flour in small increments rather than all at once to keep the bread soft.
- Proof your dough in a warm, draft-free area. A clever trick is to turn your oven to a low temperature (about 170ºF), then place the dough near the oven door with the door slightly ajar.
How to Store Your Pumpkin Bread
Storing your pumpkin bread properly will keep it fresh and soft for several days. Wrap the cooled bread tightly in plastic wrap or place it in an airtight container. At room temperature, it should stay good for up to 3 days.
For longer storage, slice the bread and freeze it in sealed bags. When you’re ready to eat, simply thaw slices at room temperature or toast them directly from frozen.
Avoid refrigerating bread for long periods, as this can dry it out quickly and make it lose its soft texture.
Variations to Customize Your Pumpkin Bread
Feel free to get creative with this recipe! Here are some ways to put your own spin on it:
- Add warm spices like cinnamon, nutmeg, or pumpkin pie spice to the dough for a true fall flavor.
- Mix in finely chopped nuts such as walnuts or pecans for a crunchy texture.
- Incorporate pumpkin puree directly into the dough to enhance moisture and deepen the pumpkin theme.
- Swap olive oil for melted butter to enrich the flavor and softness.
- Use whole wheat flour instead of bread flour for a nuttier taste, but reduce the flour quantity slightly since whole wheat is denser.
- Try brushing the finished bread with honey or maple syrup immediately after baking for a subtle sweet glaze.
- For a savory twist, add herbs like rosemary or thyme to the dough.
Frequently Asked Questions About Pumpkin Shaped Bread
What kind of flour should I use for pumpkin bread?
You can use either bread flour or all-purpose flour. Bread flour gives a chewier texture and more structure, while all-purpose flour creates a softer crumb.
Can I substitute the milk in this recipe?
Yes, you can replace milk with water or plant-based milk like almond milk. Just keep the temperature around 110ºF to activate the yeast properly.
How long does it take to make this pumpkin bread?
From start to finish, it takes about 60 minutes, including proofing and baking time.
Can I make this bread without a stand mixer?
Absolutely! You can mix and knead the dough by hand. Just make sure to knead for about 8-10 minutes until the dough becomes smooth and elastic.
How do I get the pumpkin shape?
The pumpkin shape comes from tying the dough with bakers twine in a crisscross pattern before baking. This sections the loaf into pumpkin-like slices that expand as it bakes.
Is it okay to use active dry yeast instead of instant yeast?
Yes, but it will require a longer rise time, usually about 90 minutes, and a bit more attention to dough readiness.
What if my dough doesn’t rise?
Check that your yeast is fresh and your liquids are at the right temperature. Also, proof the dough in a warm, draft-free spot.
Pumpkin Shaped Bread
Ingredients
- 28 ounces bread flour or all-purpose flour (about 5 ½ cups, spooned and leveled)
- 10 grams instant yeast (roughly 3 teaspoons)
- 2 ounces sugar (4 tablespoons)
- 16 ounces warm milk or water (110ºF, 2 cups)
- 1 ½ teaspoons salt
- 2 ounces olive oil or melted butter (¼ cup)
Instructions
- Warm your milk or water to 110ºF to activate the yeast.
- In a stand mixer with a dough hook, combine flour, yeast, sugar, and warm milk. Mix for about a minute.
- Add salt and oil (or butter), adjusting flour or water as needed for consistency.
- Mix on medium-low speed for about 5 minutes until the dough is elastic and smooth.
- Turn the dough onto a floured surface and knead gently into a smooth ball.
- Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 25-30 minutes.
- Preheat oven to 375ºF.
- Punch down the dough, divide into two portions, and shape into round loaves.
- Prepare bakers twine in a crisscross pattern on parchment-lined baking sheets.
- Place loaves on top, brush with egg wash or milk, and tie strings loosely.
- Make decorative slashes with a razor blade and bake for 25-30 minutes until golden brown.
- Cool slightly before serving, adding a cinnamon stick or candy apple stick as a stem.
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