Pumpkin Shaped Bread: A Fun and Festive Artisan Loaf
Learn how to make a pumpkin shaped bread artisan loaf. Festive and fun for fall holidays.
More bread recipes to try: Nutella Swirl Bread, Cheddar Bacon Ranch Biscuits, and Jam Stuffed Muffins.
If you’re looking for the perfect centerpiece for your fall table, pumpkin-shaped bread is a must-try. This artisan-style bread doesn’t just taste incredible but also adds a festive flair to any meal. With its golden, rustic crust and charming pumpkin shape, this loaf combines visual appeal with a delicious, chewy texture. Whether you’re hosting a Thanksgiving feast or simply want to get into the autumn spirit, baking pumpkin-shaped bread is a rewarding, show-stopping experience that’s surprisingly easy to master.
Why You’ll Love This Recipe
There are countless reasons to love this pumpkin-shaped bread recipe. First, it’s a fun and creative take on a classic artisan loaf. The process of tying the dough with twine to create the pumpkin shape feels like a craft project, giving you the satisfaction of making something not just delicious but also visually stunning. Whether you’re a seasoned baker or new to the kitchen, the recipe is straightforward enough for anyone to follow.
Second, the bread itself is delightful to eat. It has a crisp, golden-brown crust, and when you tap it, you’ll hear the hollow sound that signals perfect baking. Inside, the crumb is soft, chewy, and slightly tangy, thanks to the yeast fermentation. This loaf is the perfect companion to fall soups, hearty stews, or just a spread of butter. Its rustic look and cozy flavor make it ideal for holiday gatherings, and it can also be a thoughtful homemade gift.
Ingredients
Here is everything you need to make a loaf of pumpkin shaped bread:
- Active dry yeast
- Warm water
- All-purpose flour (divided, bread flour also works)
- Kosher salt
- Oil for greasing
- Baking twine (for shaping)
- Cinnamon stick for the stem
How to Make Pumpkin Shaped Bread
To begin making your pumpkin-shaped bread, you’ll need to start by activating the yeast. Mix the yeast into some warm water and let it sit for a few minutes until it becomes foamy. This indicates that the yeast is alive and ready to help your dough rise.
Next, combine most of your flour and salt in a large mixing bowl. Once the yeast is activated, pour it into the flour mixture and start working the dough. You can use a spatula or your hands to mix everything together until you have a sticky dough that holds its shape.
Prepare a clean bowl by coating it with a bit of oil. Place the dough inside, ensuring that all sides of the dough are lightly oiled to prevent sticking. Cover the bowl with a damp cloth or plastic wrap and let the dough rest for about an hour, during which time it should rise significantly, doubling in size.
Once your dough has risen, gently transfer it to a floured surface. Without overworking it, shape the dough into a round loaf. Let it rest again briefly to settle into its shape.
Now comes the fun part—creating the pumpkin shape. Cut several long pieces of baker’s twine and arrange them on a parchment-lined surface, spreading them out like the spokes of a wheel. Place the dough in the center of the pieces of twine arrangement. Carefully tie the twine around the dough, pulling it snugly to create divisions that mimic the sections of a pumpkin. Be sure not to tie it too tightly, as the dough will continue to expand during baking.
After scoring the dough to create additional visual texture, transfer it into a preheated Dutch oven. Cover the Dutch oven with its lid and bake the bread for most of the time with the lid on. Toward the end of baking, remove the lid to allow the crust to turn a deep, golden brown. Once fully baked, let the bread cool before cutting off the twine and slicing into your beautiful, pumpkin-shaped loaf.
Variations to Switch Up the Recipe
There are a number of ways to tweak this recipe to make it your own or adapt it for different occasions:
- Herb-Infused Pumpkin Bread: Add dried or fresh herbs like rosemary, thyme, or sage to the dough before shaping. These aromatic additions will infuse the bread with a savory depth of flavor, making it the perfect pairing for soups and stews.
- Pumpkin Spice Bread: For a sweeter take, incorporate pumpkin puree, a dash of cinnamon, nutmeg, and a touch of sugar into the dough. This will give the bread a warm, spiced flavor reminiscent of your favorite fall desserts.
- Cheese-Stuffed Pumpkin Bread: To add a delightful surprise inside the loaf, place small chunks of cheese, such as cheddar or gouda, in the center of the dough before shaping. As the bread bakes, the cheese will melt into gooey pockets of deliciousness.
- Whole Wheat or Multigrain Pumpkin Bread: Substitute some or all of the all-purpose flour with whole wheat or multigrain flour for a heartier loaf with more fiber and nutrients.
- Seed-Crusted Pumpkin Bread: Sprinkle sesame seeds, poppy seeds, or pumpkin seeds on top of the dough before baking. These will give the crust extra texture and a nutty flavor, as well as a more rustic, artisan appearance.
- Sourdough Bread: You can use this shame method with your favorite sourdough artisan recipe.
Storage and Make-Ahead Tips
Pumpkin-shaped bread can be stored at room temperature for about two days. Simply wrap it in a clean kitchen towel or store it in a bread box to keep it fresh. For longer storage, wrap the bread tightly in plastic wrap or foil, then place it in an airtight container. It will stay fresh in the freezer for up to two months. When you’re ready to eat, let it thaw at room temperature before reheating it in the oven to restore its crispy crust.
If you want to make the dough ahead of time, prepare the dough as instructed, but instead of letting it rise at room temperature, place it in the fridge overnight. The cold will slow down the fermentation process, giving the dough a deeper flavor. When you’re ready to bake, take it out of the fridge, let it come to room temperature, and then proceed with shaping and baking as usual.
Common Questions About Pumpkin Shaped Bread
Can I use store-bought dough to make pumpkin-shaped bread?
Yes, you can! If you’re short on time, you can use store-bought bread dough. Just follow the instructions for shaping and baking, and you’ll still get the charming pumpkin appearance. However, homemade dough tends to offer a more rustic texture and flavor.
How do I prevent the dough from sticking to the twine?
Make sure to dust your dough lightly with flour before tying it with the twine. This will help prevent sticking. Additionally, after baking, let the loaf cool completely before removing the twine to ensure it peels off easily.
Can I bake this bread without a Dutch oven?
If you don’t have a Dutch oven, you can still bake this bread on a baking stone or sheet pan. Place a pan of water in the oven to create steam, which helps achieve that crisp crust. However, a Dutch oven gives the best results for artisan-style bread because it traps steam inside, helping to develop a perfect crust.
What should I do if my dough doesn’t rise?
If your dough doesn’t rise, the yeast may not have been active enough. Double-check the water temperature, as water that’s too hot can kill the yeast. If your kitchen is cold, try letting the dough rise in a warm place, like inside an oven with the light on, to create a cozy environment for the yeast.
Pumpkin Shaped Artisan Bread Loaf
Ingredients
- 1 tablespoon active dry yeast
- 1 1/2 cups water hot, 110 degrees F
- 4 cups All purpose flour aerated and divided
- 1 teaspoon kosher salt
- 1/2 tablespoon of oil
Instructions
- Add yeast to hot water (110°-115°) and let sit for 5 minutes. Your water should be foamy when ready.
- Add 3 cups of aerated flour to a mixing bowl with the salt.
- Once the yeast is foamy, add to the flour and begin to work the mixture into a sticky but firm dough. You can use your hands or a firm spatula.
- Add a splash of oil to a clean bowl, coat the walls of the bowl, and place the dough in.
- Cover with a damp cloth or plastic wrap and let sit for 1 hour. The dough should double in size.
- Preheat the oven to 450°f and put the Dutch oven in.
- Lightly dust a flat dry surface and gently work the dough into a smooth round loaf. Do not overwork the dough. Let the dough set for 15 more minutes.
- Cut 4 strands of baking twine about 18” and arrange on a parchment spreading out 8 directions from a center point.
- Place the loaf on top of the twine. Tie the individual strands together at the center point of the loaf top.
- Score the dough by using a sharp knife with a fine edge or a razor blade in a desired pattern.
- Remove the hot Dutch oven, add the parchment paper with the loaf on it to the Dutch oven.
- Cover with the lid and cook at 450°f for 30 minutes.
- At 30 minutes, remove the lid and cook for 5-10 minutes until the crust is golden brown.
- Tap the loaf as it should sound like a hollow drum.
- Let cool before slicing open.
By following this recipe, you can make a delicious loaf of pumpkin-shaped bread that’s as fun to bake as it is to eat. Happy Baking!
More Fall Recipes:
- Pumpkin Baked Donuts
- Pumpkin Bundt Cake
- Pumpkin Icebox Cake
- Pumpkin S’more Cupcakes
- Pumpkin Mousse in Edible Cups
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I'm Emily and I share my ideas to celebrate and create over at The Benson Street.
