You can make a beautiful pumpkin-shaped loaf of bread for the Holidays this year in less than 60 minutes! This is such a fun project to do with the kids. My daughter Avalon loved it so much she even made her own video on it. If you love my fast bread recipe you will LOVE this fun pumpkin-shaped bread recipe.
The best thing about this pumpkin-shaped bread is it comes together incredibly fast thanks to fast-acting yeast but is still incredibly flavorful and moist thanks to the added olive oil and milk. You could even divide the dough up into smaller balls and make mini pumpkin dinner rolls for Thanksgiving dinner.
What's In This Blog Post
Pumpkin Shaped Bread Ingredients & Tools
The ingredients for this recipe are fairly simple and probably things you already have in your pantry. Bread flour is best but if you only have all-purpose flour, that's ok to use too.
You can replace the olive oil with butter, avocado oil, or any kind of fat that you want to add flavor and moisture to the bread.
Don't be afraid to mix in herbs like rosemary, garlic, or thyme for added flavor!
How To Make The Bread Dough
- Heat milk to 110ºF-115ºF
- Combine flour, instant yeast, sugar, and milk in the bowl of your stand mixer with the dough hook attached and mix for one minute.
- Add in salt and olive oil.
- Add in a ¼ cup more flour if the dough is not sticking to the bowl because of the butter. If the dough is still not sticking to the bowl, add in 1-2 Tablespoons of water.
- Mix for 8 minutes on speed 2 or until the dough goes from rough looking to smooth and elastic.
- After 5 minutes, take a piece of dough and stretch it between your fingers. If you can make a very thin "window" that does not tear then you have developed enough gluten and you can shape your dough.
- If the window tears, then mix for 2 more minutes.
- Knead the dough on a lightly floured surface for 4-5 turns until you can form a smooth ball.
- Coat a large bowl in a little olive oil.
- Place the dough top side down into the bowl to get the top of the dough covered in oil then flip it over. Cover with a cloth and place in a warm area for 25 minutes to rise until the dough doubles in size (about 25 minutes).
Shaping The Pumpkin Loaves
- Preheat your oven to 375ºF
- Divide your dough into two loaves and pull the edges all to the center to form a ball with a smooth top.
- Cut 4 pieces of bakers twine into 20" long pieces and arrange in a criss-cross pattern on top of a baking sheet lined with parchment paper.
- Place the first bread loaf on top of the twine, smooth side up.
- Egg wash the dough lightly so the loaf browns evenly. If you don't want to use egg you can also use milk for similar results.
- Tie each string around the loaf loosely to allow room for the bread to rise and expand.
- Cut off the long pieces of string.
- Use a razorblade to cut some wheat shaped slashes into the sides of each section of the pumpkin. Not only does this look nice but it allows the bread to expand without ripping and tearing.
- Bake your loaves for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature reads 190º - 200º your bread is done.
- Remove the bakers twine carefully after the bread has cooled.
- You can use a cinnamon stick or candy apple stick in the center as the pumpkin stem.
Brush the finished pumpkin-shaped bread with melted butter and serve warm! This bread is SO good dipped in gravy, served with soup, or toasted and smothered in butter and jam.
More Bread Recipes You'll Love
Recipe
Servings: 24 servings
Calories: 147kcal
Equipment
- Stand mixer with dough hook
- Razor blade
- Bakers twine
Ingredients
- 28 ounces bread flour or all purpose (about 5 ½ cups, spooned and leveled)
- 10 grams instant yeast needs to be instant (about 3 teaspoons)
- 2 ounces sugar (4 Tablespoons)
- 16 ounces warm milk (110ºF) or water (two cups)
- 1 ½ teaspoons salt
- 2 ounces olive oil or melted butter (¼ cup)
Instructions
- Heat milk to 110ºF-115ºF
- Combine flour, instant yeast, sugar, and milk in the bowl of your stand mixer with the dough hook attached and mix for one minute
- Add in salt and oil
- Add in a ¼ cup more flour if the dough is not sticking to the bowl because of the butter. If the dough is still not sticking to the bowl, add in 1-2 Tablespoons of water.
- Mix for 5 minutes on speed 2
- After 5 minutes, take a piece of dough and stretch it between your fingers. If you can make a very thin "window" that does not tear then you have developed enough gluten and you can shape your dough.
- If the window tears, then mix for 2 more minutes.
- Knead the dough on a lightly floured surface for 4-5 turns until you can form a smooth ball
- Coat a large bowl in a little olive oil
- Place the dough top side down into the bowl to get the top of the dough covered in oil then flip it over. Cover with a cloth and place in a warm area for 25 minutes to rise until the dough doubles in size (about 25 minutes) *see notes*
- Preheat your oven to 375ºF
- Divide your dough into two loaves and pull the edges all to the center to form a ball with a smooth top
- Cut 4 pieces of bakers twine into 20" long pieces and arrange in a criss-cross pattern on top of a baking sheet lined with parchment paper.
- Place the first bread loaf on top.
- Egg wash the dough lightly so the loaf browns evenly. If you don't want to use egg you can also use milk for similar results.
- Tie each string around the loaf loosely to allow room for the bread to rise and expand. Cut off the long pieces of string.
- Use a razorblade to cut some wheat-shaped slashes into the sides of each section of the pumpkin. Not only does this look nice but it allows the bread to expande without ripping and tearing.
- Bake your loaves for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature reads 190º - 200º your bread is done.
- Once your pumpkin shaped bread is done you can use a cinnamon stick or candy apple stick in the center as the pumpin stem.
Video
Notes
** I turn my oven on to 170ºF and open the door then place my dough on the door near the opening of the oven to proof, not INSIDE the oven.
** If you don't have instant yeast your can use regular active yeast but it will take longer to proof.
1. Let your dough proof for 90 minutes or until it doubles in size
2. Divide the dough, shape, brush with egg wash, make cuts with the knife and let rest for 30 minutes before baking. ** Egg wash - crack one egg and whisk with 1 Tablespoon of water. Use a soft pastry brush to brush it onto the loaves. If you don't use egg wash your bread will be very pale. You can also use milk instead of egg for the wash. ** You can use water or almond milk in place of milk ** You can replace white flour with wheat flour (use 24 oz instead 28 oz because wheat flour is denser than white flour)
1. Let your dough proof for 90 minutes or until it doubles in size
2. Divide the dough, shape, brush with egg wash, make cuts with the knife and let rest for 30 minutes before baking. ** Egg wash - crack one egg and whisk with 1 Tablespoon of water. Use a soft pastry brush to brush it onto the loaves. If you don't use egg wash your bread will be very pale. You can also use milk instead of egg for the wash. ** You can use water or almond milk in place of milk ** You can replace white flour with wheat flour (use 24 oz instead 28 oz because wheat flour is denser than white flour)
Nutrition
Serving: 1serving | Calories: 147kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 115mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Calcium: 6mg | Iron: 1mg
Tried this recipe?Let us know how it was!
