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Pumpkin Shaped Bread in an Hour

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This Pumpkin Shaped Bread is a delicious, soft, tender, slightly sweetened bread that’s perfect during the autumn months and is easier to make than you might imagine. And time? That’s easy too; it’s ready in about one hour!

Side view of two baked Pumpkin Shaped Bread with cinnamon stick stems

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This bread is such a fun fall baking project. Perfect for special occasions, like Thanksgiving or any entertaining you might do. I love to serve this bread on savory charcuterie boards with cheeses, spreads, and fruits. Or as a centerpiece for a special dinner.

And easy? Incredibly so! If you’ve baked bread, this is a simple bread recipe. If you haven’t worked with shaping dough, this Pumpkin Shaped Bread will make you look like an expert. Plus… it’s fun!

What I Love About This Pumpkin Shaped Bread

There isn’t a major holiday when I’m not baking bread. It’s the perfect accompaniment to a feast. And this bread is no exception. When autumn’s vibrant leaves begin to light up the sky, I’m baking this easy fall-inspired bread. Here’s what I love about it:

Helpful Kitchen Tools

A stand mixer makes breadmaking incredibly easy. If you have one, definitely use it with the dough hook. Otherwise, you can also make it by hand. Once the dough comes together, you will want to knead it on a floured surface for about 8-10 minutes. Then, proceed with the recipe.

Here are some other tools you will need:

  • Parchment paper for lining two baking sheets.
  • Bakers twine for shaping the bread.
  • Dough slashing knife (or razor blade) for cutting patterns into dough.
  • A pastry brush is helpful for the egg wash.

Pumpkin Shaped Bread Ingredients

Specific ingredient measurements are in the recipe card at the bottom of this post.

  • Flour: I prefer bread flour for the best rise and texture in this recipe, but you can also use all-purpose flour.
  • Instant yeast: This recipe is written using instant yeast, which allows the bread to rise only once and for a significantly shorter time period.
  • Granulated sugar to activate the yeast
  • Warmed milk for moisture and texture
  • Melted butter and salt for flavor (you can substitute cooking oil for the butter if desired)
  • Egg Wash for optimum color

How to Make Pumpkin Shaped Bread

Consult the recipe card below for step-by-step instructions, but this will give you an overview on how to make this simple yet delicious bread.

Crisscross bakers twine on baking sheet
Top view of bread dough in the center of crisscrossed bakers twine
Top view of dough tied with bakers twine
Side view of unbaked bread, tied with bakers twine and etched with a knife into shapes
Side view of removing bakers twine after baking

Making the Dough

  1. Combine flour, yeast, sugar, and warmed milk (see temperature in the recipe card) in a stand mixer and mix with the dough hook. Add salt and melted butter and mix until the dough pulls away from the bowl.
  2. Knead the bread for 5 minutes, then do the “window check” to see if the gluten has developed.
  3. Remove the dough from the mixer and shape it into a ball. Place in an oiled bowl, turn to coat, and let rise in a warm place for 25 to 30 minutes; it should have doubled.

Shaping the Bread

Preheat the oven to 375°F and cut 8 pieces of baker’s twine into 20-inch pieces. Arrange pieces of twine on two parchment-lined baking sheets in a criss-cross pattern.

Divide the risen dough in half, shape it into smooth balls, and place it in the center of the crisscrossed twines. Brush egg wash over each dough ball.

Grasping opposite ends of the baker’s twine, draw together and tie loosely around the dough, giving it bread room to expand during baking. Cut the excess string before moving on to the next set of strings and repeat until the string has been tied and cut.

Using a dough scoring knife (or razor blade) cut slashes into the sections to create a pretty pattern.

Bake the loaves for 25-30 minutes or until golden brown.

Remove the bread from the oven. When cool enough to handle, cut and gently remove the twine and brush lightly with melted butter for additional shine.

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Closeup side view of Pumpkin Shaped Bread on parchment with a cinnamon stick stem
Closeup side view of Pumpkin Shaped Bread on a wooden board with cinnamon stick stem

Pumpkin Shaped Bread

This Pumpkin Shaped Bread is a delicious, soft, tender, slightly sweetened bread that's perfect during the autumn months and is easier to make than you might imagine. And time? That's easy too; it's ready in about one hour!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Rising: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 24 servings

Ingredients

  • 5 1/2 cups bread flour or all-purpose flour
  • 3 teaspoons instant yeast (not active dry yeast)
  • 4 tablespoons granulated sugar
  • 2 cups warmed milk (110℉)
  • 1 1/2 teaspoons salt
  • 1/4 cup melted butter

Egg Wash

  • 1 large egg
  • 2 tablespoons water

Instructions

  • Gently heat milk to 110℉ in the microwave or on the stovetop.
  • Combine flour, yeast, sugar, and milk in the bowl of a stand mixer, fitted with the dough hook, and mix until combined. Then add the salt and melted butter and mix until the dough pulls away from the bowl. If needed, add 1-2 tablespoons of water if it's too dry or 1/4 cup flour if it's too wet.
  • Knead the bread in the stand mixer for 5 minutes. Then, stretch a piece of the dough between your fingers. If you can make it very thin where you can see through the dough without tearing, the gluten has developed. Otherwise, continue to knead the dough for another couple of minutes until you can.
  • Remove the dough from the mixer and shape into a ball. Place in an oiled bowl, turn to coat all sides, then cover and let rise in a warm place for 25 to 30 minutes. The dough should be almost double in size.

Shaping the Bread

  • Preheat the oven to 375℉.
  • While the dough is rising, cut 8 pieces of bakers twine into 20-inch pieces. Arrange pieces of twine on a parchment lined baking sheet in a criss-cross pattern. Repeat with the second set of four.
  • Divide the risen dough in half. Pull the edges of each dough to the center to form two smooth balls and place in the center of the crisscrossed twines on the baking sheets. Brush egg wash over each dough ball for even browning while baking.
    Top view of bread dough in the center of crisscrossed bakers twine
  • Grasping opposite ends of the baker's twine, draw them together and tie them loosely around the dough, giving it bread room to expand during baking. Cut the excess string before moving on to the next set of strings and repeat until the stall strings have been tied and cut.
    Top view of dough tied with bakers twine
  • Using a dough scoring knife (or razor blade), cut slashes into the sectioned dough in a pattern. This looks pretty and lets the bread expand without tearing while baking.
  • Bake the loaves for 25-30 minutes, or until golden brown. An internal temperature should read 190°-200° on an instant read thermometer.
  • Remove the bread from the oven. When cool enough to handle, cut and gently remove the twine and brush lightly with melted butter for additional shine if desired. For a stem, you can use cinnamon sticks or candy apple sticks work beautifully, too.

Video

Notes

 
Yeast: Using instant yeast is what makes this bread ready in about an hour. You can use active dry yeast but you will need to proof it with the milk and sugar for 5 minutes before adding it to the flour. Then, let it rise for about 90 minutes, or until it has doubled in size. Then, shape the bread, tie the twine, and let it rise for another 30 minutes.
Egg Wash: I love the golden color that develops with using an egg wash. You could also use milk instead but the crust will be more pale.
Bread Flour: I prefer using bread flour in this recipe as it allows the bread to rise beautifully. 

Nutrition

Calories: 140kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 170mg | Potassium: 78mg | Fiber: 1g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 0.005mg | Calcium: 32mg | Iron: 0.3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Bread
Cuisine: American
Keyword: Pumpkin Shaped Bread

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