How do you shape bread to look like a pumpkin?

To shape Pumpkin Shaped Bread , you’ll use four long pieces of baker’s twine arranged in a star pattern. Place your dough ball in the center and tie the strings loosely around it. As the bread rises and bakes, the strings create the pumpkin-like ridges. Don’t forget to snip them off after baking!

Can I use pumpkin puree in the dough for more flavor?

Yes, absolutely. You can substitute a small portion of the liquid in your recipe with pumpkin puree or pumpkin pie mix. This gives your Pumpkin Shaped Bread a lovely seasonal flavor and light orange tint, similar to what's used in Pumpkin Oatmeal Muffins .

What’s the best type of string to use for pumpkin-shaped bread?

Baker’s twine or food-safe kitchen string works best. Make sure it’s unwaxed and safe for oven use. Avoid anything synthetic or colored. Tie it gently so it doesn’t cut into the dough as it expands.

How do I know when my festive bread is fully baked?

The easiest way to check is with a thermometer—when the center of the loaf hits 190ºF to 200ºF, it’s done. Alternatively, the crust should be golden, and the loaf should sound hollow when tapped on the bottom. These are key signs your Pumpkin Shaped Bread is perfectly baked.

Pumpkin Shaped Bread – 1 Stunning Fall Loaf Recipe (Easy)

Description

This festive Pumpkin Shaped Bread is a beautiful and delicious addition to your fall table. With a soft interior, golden crust, and signature pumpkin shape tied with twine, it’s perfect for Halloween, Thanksgiving, or any cozy autumn meal.

Ingredients

Scale

28 oz bread flour (or all-purpose)

10 g instant yeast (about 3 tsp)

2 oz sugar (4 tbsp)

16 oz warm milk (110ºF) or water

1.5 tsp salt

2 oz olive oil or melted butter

1 egg for wash (or milk)

Baker’s twine (4 pieces, 20″ each)

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Instructions

1. Heat milk to 110ºF.

2. Mix flour, yeast, sugar, and milk in stand mixer (1 min).

3. Add salt and oil, mix for 5 minutes on speed 2.

4. Perform windowpane test; mix 2 more minutes if needed.

5. Knead on lightly floured surface, form smooth ball.

6. Coat large bowl with oil, place dough in, flip, and cover.

7. Let rise in warm place for 25 mins until doubled.

8. Preheat oven to 375ºF.

9. Divide dough into 2, shape into balls.

10. Lay 4 criss-crossed twine pieces on tray, place loaf on top.

11. Brush with egg wash, tie twine loosely around.

12. Score dough lightly with wheat designs.

13. Bake 25–30 mins until golden or 190–200ºF inside.

14. Cool slightly, remove string, add cinnamon stick stem.

Notes

Ensure strings are oven-safe and not too tight.

Freeze after cooling if storing longer than 3 days.

Serve with butter, pumpkin butter, or as a soup side.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 3g
Sodium: 150mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 10mg