Introduction

This pumpkin shaped bread is a delightful and festive twist on classic homemade bread. Soft, slightly sweet, and beautifully shaped, it makes a perfect centerpiece for autumn gatherings or holiday meals. With simple ingredients and straightforward steps, you can create an impressive loaf that tastes as good as it looks.

The image shows a golden-brown bread shaped like a pumpkin, with eight rounded sections and leaf-shaped patterns carved on each section. A small dark stick is placed in the center to look like a pumpkin stem. The bread sits on white crumpled parchment paper, placed on a round wooden board. In the blurred background, there is another similar bread and a clear bowl with yellow butter. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

28 ounces bread flour (or all-purpose, about 5 1/2 cups, spooned and leveled)
10 grams instant yeast (about 3 teaspoons)

2 ounces sugar (4 tablespoons)
16 ounces warm milk (110ºF) or water (2 cups)

1 1/2 teaspoons salt
2 ounces olive oil or melted butter (1/4 cup)

Instructions

Step 1: Heat the milk to 110ºF–115ºF.
Step 2: In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and warm milk. Mix for one minute.
Step 3: Add the salt and olive oil (or melted butter) to the dough.

Step 4: If the dough isn’t sticking to the bowl due to the fat, add 1/4 cup more flour. If still not sticking, add 1–2 tablespoons of water.
Step 5: Mix the dough on speed 2 for 5 minutes.
Step 6: Test the dough by stretching a small piece between your fingers to make a thin “window.” If it doesn’t tear, gluten is developed enough to proceed.

Step 7: If the window tears, mix for an additional 2 minutes.
Step 8: Knead the dough on a lightly floured surface for 4–5 turns until smooth and form a ball.
Step 9: Lightly oil a large bowl with olive oil.

Step 10: Place the dough top side down into the bowl to coat it with oil, then flip it over. Cover with a cloth and let rise in a warm place until doubled in size, about 25 minutes.
Step 11: Preheat your oven to 375ºF.
Step 12: Divide the dough into two loaves. Pull the edges to the center to form smooth balls with a smooth top.

Step 13: Cut four 20-inch pieces of baker’s twine and arrange them in a criss-cross pattern on a parchment-lined baking sheet.
Step 14: Place one dough ball on top of the twine pattern.
Step 15: Lightly brush the dough with egg wash to encourage even browning. You can substitute milk if you prefer not to use egg.

Step 16: Tie each string loosely around the loaf to allow room for rising and expansion. Trim off excess twine.
Step 17: Use a razor blade to carefully cut wheat-shaped slashes into each section of the pumpkin. This adds a decorative touch and helps the bread expand evenly.
Step 18: Bake for 25–30 minutes or until golden brown. For accuracy, the internal temperature should read 190º–200ºF.

Step 19: When cooled, insert a cinnamon stick or candy apple stick in the center to serve as the pumpkin stem.

Tips & Variations

Use melted butter instead of olive oil for a richer flavor.
Try adding a teaspoon of pumpkin pie spice to the dough for a subtle seasonal flavor.

If you don’t have baker’s twine, you can gently score the dough with a knife to create pumpkin segments.
Brush with milk or water instead of egg wash for a softer crust.

Storage

Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the bread tightly wrapped for up to 1 month. To reheat, thaw at room temperature and warm briefly in the oven at 325ºF.

How to Serve

A shiny, golden brown round bread shaped like a flower with eight thick petals, each petal featuring small carved leaf patterns on its surface. The bread has a glossy finish, with a brush applying a glaze on one petal, showing a woman's hand holding the brush. A dark brown small stick is placed upright in the center, resembling a stem, all set on crumpled white paper resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour as a substitute, though the bread may have a slightly softer texture since bread flour has more protein which helps with gluten development.

What can I use instead of baker’s twine?

If you don’t have baker’s twine, kitchen string works well. Alternatively, carefully scoring the dough with a sharp knife can mimic the pumpkin’s segments without twine.