Pumpkin Shaped Bread Loaf Recipe

I absolutely love how this Pumpkin Shaped Bread Loaf Recipe turns out every time I make it. There’s something so charming about a loaf shaped like a pumpkin — it’s perfect for fall gatherings or cozy weekend breakfasts when you want to impress without too much fuss. The subtle pumpkin purée mixed into the dough adds a lovely moistness and autumnal flavor that makes each slice unique and comforting.

When I first tried this recipe, I was blown away by how easy it was to shape the loaf with simple baker’s twine to get that signature pumpkin look. You’ll find that it’s not just beautiful but also delightfully soft inside, and the cinnamon stick on top is such a fun surprise. This pumpkin bread loaf is definitely going to become your go-to seasonal bread—it’s both festive and incredibly tasty!

this Recipe

Ingredients You’ll Need

All the ingredients for this Pumpkin Shaped Bread Loaf Recipe come together to create a soft, delicious bread with a hint of spice and warmth. I like to use quality bread flour and pure pumpkin purée to ensure the best texture and flavor.

• Bread Flour: Bread flour gives the dough enough structure and chewiness, which is perfect for shaping.
• Instant Yeast: I prefer instant yeast because it doesn’t need to be proofed first, making the process quicker.
• Salt: Essential for flavor balance.
• Organic Sugar: Just a touch to fuel the yeast and add slight sweetness.
• Pumpkin Purée: Make sure to use 100% pumpkin purée (not pie mix) for the best taste and texture.
• Warm Non-Dairy Milk: I use Ripple nondairy milk; warmth helps activate the yeast gently.
• Cinnamon Stick (for garnish): Adds a festive finishing touch and subtle aroma.
• Bakers Twine: Used for shaping the bread into the pumpkin form.
• Pumpkin Wash (pumpkin purée + non-dairy milk): Brushed on the bread for a lovely color and slight glaze.

Variations

I like to play around with this Pumpkin Shaped Bread Loaf Recipe depending on the occasion or who’s coming to dinner. Feel free to tweak the flavors and presentation to suit your own tastes.

• Add Warm Spices: Sometimes I sprinkle a bit of cinnamon or nutmeg into the dough for a spicier twist that’s perfect for Thanksgiving.
• Gluten-Free Version: I’ve experimented with gluten-free bread flour blends; it takes some tweaking with hydration, but it’s doable!
• Sweet or Savory: Try adding a handful of cinnamon chips or dried cranberries for sweetness, or fresh herbs for a savory version.
• Seed Topping: A sprinkle of pumpkin seeds on top adds crunch and looks fantastic with the pumpkin shape.

How to Make Pumpkin Shaped Bread Loaf Recipe

Step 1: Mix and Knead the Dough

Start by mixing together your dry ingredients—bread flour, salt, sugar, and instant yeast—in your stand mixer bowl. Then add the pumpkin purée, followed by the warm non-dairy milk slowly while the paddle attachment runs. Once the dough starts to come together, switch to the dough hook and knead on low speed for about 10 minutes until you get a soft, smooth dough. If you don’t have a mixer, knead by hand on a floured surface for about 12-15 minutes until elastic but not sticky.

Step 2: Let the Dough Rise

Form the dough into a ball, place it in a lightly oiled bowl, and cover with a clean dish towel. I like to let mine rise in the oven with the light on because it gives a nice warm environment, helping the dough double in size in about 1 to 1.5 hours. You’ll know it’s ready when it’s noticeably puffed up and springs back slowly when poked.

Step 3: Shape the Pumpkin Loaf

While your dough is rising, cut four long pieces of baker’s twine—about 15 to 20 inches each. When the dough has doubled in size, gently deflate it and shape it into a smooth round ball. Transfer to one of the strings placed on your work surface in a cross shape, then lay the other two strings diagonally to create an 8-segment pattern. Place the dough on the middle of the strings and loosely tie them around so the dough can expand while baking and form those pumpkin-like sections.

Step 4: Prepare and Bake

Brush the dough with a mixture of pumpkin purée and non-dairy milk for a glowing golden finish. Use a paring knife or bread razor to score little v-shaped cuts on the top—this adds texture and mimics pumpkin grooves. Line a Dutch oven or oven-safe pot with parchment paper, place the dough inside, adjust the strings if needed, then cover with the lid. Bake at 400°F (204°C) for 40 minutes covered, then remove the lid and bake another 5 to 7 minutes until deep golden brown.

Step 5: Final Touches and Cooling

Carefully remove the hot bread from the pot and use scissors to remove the strings—be cautious as the bread will still be hot and delicate. Cut a small X at the center of the loaf top and insert a cinnamon stick for that perfect festive topper. Let it cool for about 20 minutes so the bread finishes setting, then slice and enjoy!

How to Serve Pumpkin Shaped Bread Loaf Recipe

Garnishes

I usually leave the cinnamon stick on top as a simple but effective garnish—it adds aroma as the bread cools. Sometimes, I sprinkle a bit of powdered sugar or cinnamon over the sliced bread for extra warmth, especially when serving with butter or preserves.

Side Dishes

This pumpkin bread pairs wonderfully with creamy soups like butternut squash soup or chili on a cool evening. For breakfast, you can enjoy it alongside scrambled tofu, fresh fruit, or a nut butter spread for a complete meal.

Creative Ways to Present

I’ve hosted several fall brunches where I place this loaf in the center of the table lined with autumn leaves and fresh mini pumpkins for an eye-catching centerpiece. You can also slice it into thick pieces, toast lightly, and serve as individual mini pumpkin toasts topped with cream cheese and maple drizzle for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin bread wrapped tightly in plastic wrap and placed inside an airtight container. It keeps beautifully for up to 3 days at room temperature, and the texture stays soft and fresh.

Freezing

If I want to save some for later, I slice the loaf before freezing and wrap each slice individually in plastic wrap and then place them in a freezer bag. This way, I can take out exactly how many I need without thawing the whole loaf. Frozen bread keeps well for up to 3 months.

Reheating

To reheat, I wrap slices in foil and warm them in the oven at 350°F for about 10-15 minutes. You can also pop slices in a toaster oven for a few minutes to regain a bit of crispness on the outside while staying soft inside.

FAQs

Final Thoughts

This Pumpkin Shaped Bread Loaf Recipe has become one of my favorite ways to welcome the season—it’s beautiful, delicious, and a real crowd-pleaser. Whether you’re baking for family, friends, or simply treating yourself, the warm flavors and festive form will brighten any table. Give it a try and I’m sure you’ll love how it brings a bit of fall magic into your kitchen!

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