Description
This charming Pumpkin Shaped Bread Loaf features a soft, flavorful dough enriched with pumpkin purée and subtly sweetened, shaped to resemble a festive pumpkin. It’s perfect for autumn celebrations or cozy gatherings, baked in a Dutch oven to achieve a golden crust, and garnished with a cinnamon stick for an extra touch of warmth.
Ingredients
Units
Scale
Dough
- 4 cups bread flour
- 2 packets (4 1/2 teaspoons) instant yeast
- 1 1/2 teaspoons salt
- 2 tablespoons organic sugar
- 1/4 cup pumpkin purée (use pure pumpkin, not pumpkin pie mix)
- 3/4 cup + 2 tablespoons warm nondairy milk (such as Ripple)
- 1 cinnamon stick for garnish
Pumpkin Wash
- 1 tablespoon nondairy milk
- 2 teaspoons pumpkin purée
Other
- 4 pieces of baker's twine, each 15 to 20 inches long
- Parchment paper
Instructions
- Prepare the dough: In a stand mixer bowl, combine bread flour, salt, and organic sugar, mixing together with a spoon. Add the instant yeast packets and mix in with a wooden spoon to evenly distribute. Attach the mixing paddle to the stand mixer and add the pumpkin purée. Begin mixing slowly while gradually pouring in the warm nondairy milk, mixing until the dough forms shaggy pieces.
- Knead the dough: Replace the mixing paddle with the dough hook, then knead the dough on low speed for 10 minutes until it becomes soft, smooth, and elastic. Shape the dough into a ball.
- First rise: Place the dough ball in a large bowl and cover it with a dish towel. Let it rise in a warm place—such as the oven with the light on—for 1 to 1½ hours, or until it doubles in size.
- Prepare baking setup: Cut 4 pieces of baker’s twine, each about 15 to 20 inches long. In a small bowl, combine the nondairy milk and pumpkin purée to make the pumpkin wash. Preheat your oven to 400°F (204°C).
- Shape and decorate: Once risen, gently press the air out of the dough and shape it into a smooth ball. Using a silicone brush, paint the top of the dough with the pumpkin wash for a lovely glaze.
- Arrange twine: Cross two pieces of twine in the middle, then lay the other two diagonally across to create an 8-point star pattern. Place the dough, smooth side down (this will become the top), onto the center where the strings cross. Tie the strings around the dough loosely, allowing room for expansion during baking. Trim any excess twine.
- Score the bread: Use a paring knife or bread razor to make small v-shaped cuts or other decorative designs on the dough’s surface to mimic pumpkin ridges.
- Prepare to bake: Line a Dutch oven or oven-safe pot with parchment paper. Carefully place the dough inside and adjust the twine if needed.
- Bake: Cover with the lid and bake for 40 minutes. Then, remove the lid and bake for an additional 5 to 7 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Cool and garnish: Carefully remove the bread from the pot using oven mitts. Quickly remove the twine using scissors. Make a small X-shaped cut on the top of the bread and insert a cinnamon stick as a decorative topper. Allow the bread to cool for at least 20 minutes before slicing and serving.
Notes
- Use pure pumpkin purée (such as Libby’s) instead of pumpkin pie mix to avoid added spices and sugars.
- For best bread texture, use bread flour; King Arthur bread flour is recommended.
- Instant yeast is preferred as it requires no proofing, but active dry yeast can be used following package instructions.
- The warm nondairy milk helps activate the yeast and keeps the dough moist—Ripple brand is suggested.
- Rising the dough in a warm oven (light on) ensures consistent proofing.
- Be careful when removing the twine to avoid tearing the bread crust.
Nutrition
- Serving Size: 1/4 loaf (approx. 100g)
- Calories: 220
- Sugar: 3g
- Sodium: 290mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
