Pumpkin Shaped Bread Loaf

this pumpkin shaped bread loaf looks so impressive and show-stopping but it is easy to make! only 7 ingredients are needed to make this fluffy perfect bread.

I have always watched people make loaves of bread online and it is so cool to watch. It has been my dream to make a really gorgeous looking bread loaf and I think I did it! I made this recipe 3 times to make sure it was perfect and I am so happy with how it turned out. This pumpkin shaped bread loaf is an amazing bread because it is so fluffy but also dense and chewy. I think it will look perfect on a holiday or fall table.

Bread Flour

Let’s talk about the use of bread flour in this recipe. If you have ever made any of my other bread and baking recipes you would know I actually mainly use all purpose flour. I first tested this recipe with it and it did not work out right at all. It was raw and not great. So, then I thought maybe I need to use bread flour and it came out perfect. Bread flour has a higher protein content than all purpose flour making it better for bread. It gives it that density you are looking for. I personally like the King Aurthur Bread Flour.

Why Bake in a Pot

Baking in a pot is nothing new. The first time I tried the recipe I made it not in a pot and again disaster. So, the second time I thought why not try to make it in a pot. The steam created from baking in the pot allows the bread to rise nicely and have a beautiful inside texture. I have a pot from Ninja that can be used as a dutch oven so that is what I used. You can of course use a dutch oven if you have one. Otherwise, any oven safe pot that has a lid will work too. Please be sure to check before just placing something in the oven.

More Bread Recipes

Pumpkin Shaped Bread Loaf FAQ

• Can this be made gluten free? I have to be honest I don’t think so. I didn’t test this recipe with a gluten free flour and since it uses bread flour specifically I wouldn’t want you to waste money or time on this. If you do decide to try to substitute it please let me know how it goes.
• Is this bread oil free? Yes it is!
• Do I have to use pumpkin in here? Yes, it adds moisture but do not worry it doesn’t have a pumpkin taste.
• Why a pumpkin wash on the outside? It gives color and a nice crust again it doesn’t taste like much so don’t worry.
• Can I make this not in a dutch oven/pot? Please see the why bake in the pot section above.
• Can I make this without a stand mixer? Yes, you can knead by hand will be a nice arm workout.

Tips for Baking the Best Bread

• Know your oven. I always say this but if your oven runs cooler or hotter you may need to adjust the temp by 5 to 10 degrees.
• Do not put bread in until oven is at temperature.
• You may need to adjust the recipe a touch. Baking bread is a science, however there are many things that can change how you bake bread humidity in the air, the weather etc. So, always add in your liquids slowly.
• Use a kitchen scale. For baking I always recommend it to make things precise.

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Pumpkin Shaped Bread Loaf

A very easy but gorgeous loaf of bread that is perfect for fall. This pumpkin shaped bread loaf will be a show stopper on any table and looks so impressive.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Rest Time 1 hour hr 30 minutes mins

Course Appetizer, Bread, Side Dish, Snack

Servings 4 servings

Equipment

• Kitchen Mixer
• Silicone Brush
• Sharp Knife or Razor for bread
• Bakers Twine
• Dutch Oven or Oven Safe Pot with Lid

Ingredients

 

US CustomaryMetric

 

1x2x3x

Dough

• 4 cups bread flour
• 2 packets instant yeast *see note
• 1 ½ teaspoons salt
• 2 tablespoons organic sugar
• ¼ cup pumpkin purée
• ¾ cup + 2 tablespoons warm nondairy milk
• 1 cinnamon stick for garnish

Pumpkin Wash

• 1 tablespoon nondairy milk
• 2 teaspoons pumpkin purée

Instructions

 

• Prepare the dough: in a stand mixer add the flour, salt, and sugar. Mix together with a spoon. Then add in the yeast packets and mix in with a wooden spoon. Add the mixing paddle to the stand mixer and add in the pumpkin purée. Start to mix and slowly pour in the non-dairy milk. Mix until it is coming together and forming shaggy pieces. Then, attach the dough hook and knead for 10 minutes on low speed. The dough should be soft and smooth. Form into a ball.
• Place the dough in a bowl and cover with a dish towel. Allow to rise for 1 hour to 1 and a half hours, or until doubled in size. I like to let mine rise in the oven with the light on the ensure it has a warm place to rise.
• Meanwhile, cut the bakers twine into 4 long pieces (about 15 to 20 inches long).
• In a small bowl combine ingredients for the pumpkin wash and mix together.
• Preheat oven to 400°F (204°C).
• Once dough has risen press the air and form into a ball.
• Use a silicone brush to paint the dough with the pumpkin wash.
• Take the 4 strings and place 2 in a cross shape, then place the other two diagonally across. So there should be a middle point and 8 end points. Place the dough smooth side down (because this will be the top of the bread) onto the strings. Tie the strings around the dough leave them a little loose to allow the dough to rise as it bakes. Cut off any excess strings.
• Use a pairing knife or bread razor to make little designs on the pumpkin bread. I like to do somewhat v shaped cuts.
• Line a dutch oven or an oven safe pot with a lid with parchment paper. Carefully, place the bread in. Make any adjustments to the strings.
• Bake for 40 minutes with the lid and then 5 to 7 minutes without the lid until golden brown.
• When it is done carefully remove it from the pot as it will be hot.
• Use a scissor to remove the strings as quickly as you can again bread will be hot.
• Use a sharp knife to cut a little X in the top of the bread and insert a cinnamon stick as a topper.
• Allow bread to cool for 20 minutes before cutting and enjoy.

Video

Notes

• Make sure you use pumpkin purée and not pumpkin pie mix. I like the one from Libby’s.
• Bread Flour I use is King Arthur.
• You can use active dry yeast just follow it to package directions. I like instant yeast since there is no proofing required. A standard package of yeast is 2 ¼ teaspoon (7g). 
• I use Ripple nondairy milk.
• I cover a lot of things in the blog post so if you have a question go read up top!

Keyword easy bread recipe, pumpkin bread

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If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!