Name: Pumpkin-Shaped Bread Loaf Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 cups bread flour (King Arthur recommended); 2 packets instant yeast (approx. 4 ½ teaspoons or 14 g); 1 ½ teaspoons salt; 2 tablespoons organic sugar; ¼ cup pumpkin purée (not pumpkin pie mix, Libby’s preferred); ¾ cup + 2 tablespoons warm nondairy milk (Ripple brand recommended); 1 cinnamon stick for garnish; 1 tablespoon nondairy milk; 2 teaspoons pumpkin purée

I absolutely love how this Pumpkin-Shaped Bread Loaf Recipe turns out every time I make it – it’s not just bread, it’s a little edible piece of fall magic. The soft, tender crumb studded with just the right hint of pumpkin and cinnamon really sets it apart from your average loaf. It’s perfect for cozying up on a chilly morning or serving at a festive gathering where the shape alone sparks smiles and conversations.

When I first tried this recipe, I was blown away by how straightforward it is yet how stunning the final loaf looks. You’ll find that the pumpkin puree adds moisture and subtle sweetness without overpowering the flavors, and shaping it like a pumpkin brings such charm to the table. Whether it’s a family brunch or holiday centerpiece, this Pumpkin-Shaped Bread Loaf Recipe is a foolproof way to impress and delight.

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Why You’ll Love This Recipe

Visually Stunning: The pumpkin shape makes this loaf a festive and fun addition to any meal.
Moist and Flavorful: Pumpkin puree adds moisture and a gentle sweetness that makes the bread irresistible.
Simple Ingredient List: Uses pantry staples with just a touch of seasonal flair, making it accessible and easy to prepare.
Perfect for Sharing:
Whether for a holiday or any fall day, this bread brings warmth and joy to the table.

A round, pumpkin-shaped bread loaf with a golden brown crust sits on a wooden board. The loaf has several curved lines pressed into the dough, creating deep grooves that mimic pumpkin ridges. A cinnamon stick is placed upright in the center top, acting as the pumpkin stem. The background shows a white marbled surface with blurred small white and orange pumpkins and a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Pumpkin-Shaped Bread Loaf Recipe works harmoniously to build flavor, texture, and structure. I recommend fresh pumpkin puree and a good-quality bread flour to get the best rise and softness.

Bread Flour: Provides the gluten strength needed for a chewy, soft loaf that holds its shape well.
Instant Yeast: No need to proof, making the process quicker and easier to manage.
Salt: Essential for balancing sweetness and enhancing flavor.
Organic Sugar: Just enough to gently sweeten without overshadowing the pumpkin notes.
Pumpkin Puree: Adds moisture, subtle sweetness, and that classic fall flavor—be sure to use pure pumpkin, not pie mix.
Warm Nondairy Milk: Makes the dough tender and is perfect if you want to keep it dairy-free.
Cinnamon Stick: Used as a charming topper, mimicking a pumpkin stem for the final presentation.
Bakery Twine: For shaping the dough into its signature pumpkin segments.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that you can easily put your own spin on this Pumpkin-Shaped Bread Loaf Recipe for different occasions or dietary preferences. Play around with flavors or try gluten-free flours for a special touch that suits your needs.

Adding Spices: I’ve added a teaspoon of pumpkin pie spice or warm cloves to the dough before, and it adds an amazing autumnal aroma that my family adored.
Vegan Option: By using your favorite plant-based milk (like I do with Ripple nondairy milk), you keep it dairy-free without losing any tenderness.
Sweet or Savory: I sometimes add a handful of dried cranberries or chopped walnuts for a sweet surprise or a sprinkle of rosemary and garlic powder for a savory twist.
Gluten-Free Version: Using a gluten-free bread flour blend, the dough behaves a bit differently, so be patient with the rise times, but you still get a lovely shape and flavor.

How to Make Pumpkin-Shaped Bread Loaf Recipe

Step 1: Mix and Knead the Dough

Start by combining the bread flour, salt, and sugar in your stand mixer bowl with a spoon. Then sprinkle in the instant yeast and mix lightly before attaching the paddle. Add the pumpkin puree and slowly pour in the warm nondairy milk as the mixer runs – you’ll see the dough start to form soft, shaggy pieces. Swap to the dough hook and knead on low speed for about 10 minutes until the dough feels smooth and elastic. This stage is crucial for getting a good crumb and a loaf that will beautifully puff up in the oven.

Step 2: First Rise

Place your dough ball in a lightly oiled bowl and cover it with a clean dish towel. I like to let mine rise in a warm spot, usually inside the oven with just the light turned on, so it keeps a cozy temperature. Give it about an hour to an hour and a half, or until it has doubled in size. You’ll know it’s ready when you can poke it lightly and the indentation springs back slowly.

Step 3: Shape Your Pumpkin

While the dough rises, cut four long pieces of baker’s twine, around 15 to 20 inches each. Mix together the nondairy milk and pumpkin puree to create your pumpkin wash. Once the dough has risen, gently deflate it and shape it into a smooth ball. Use a silicone brush to paint it all over with that pumpkin wash—you’ll get a lovely color and sheen after baking.

Step 4: Tie and Score for Pumpkin Look

Place two strings on your work surface in a cross pattern, then add the other two diagonally, creating eight anchor points. Set your dough, smooth side down (so the nice side will bake on top), in the center of the strings. Tie the strings around the dough snugly, but not too tight—you want room for the bread to expand while baking. Trim any extra twine. Using a pairing knife or bread razor, score v-shaped cuts on the dough to mimic pumpkin sections—this is where creativity pays off!

Step 5: Bake and Finish

Line a Dutch oven or oven-safe pot with parchment paper, then carefully place your prepared dough inside. Adjust your strings if needed. Bake with the lid on at 400°F (204°C) for 40 minutes to lock in moisture and shape, then uncover and bake for an additional 5 to 7 minutes until golden brown and beautifully crusty. When it’s done, carefully lift the bread out, remove the strings with scissors (watch for heat!), and cut a small X into the top. Insert a cinnamon stick to complete your pumpkin illusion. Let it cool for about 20 minutes before slicing.

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Pro Tips for Making Pumpkin-Shaped Bread Loaf Recipe

Warm the Milk Right: I learned that the milk should feel warm, not hot; too much heat kills the yeast and ruins the rise.
Don’t Over-Tie the Strings: Leave some slack so the dough can expand during baking—it avoids unsightly splits.
Use a Dutch Oven: Baking covered traps steam for a tender crust, switching the lid off at the end crisps it up perfectly.
Score Deep Enough: Going too shallow means the design won’t show; a gentle but confident cut gives you that gorgeous pumpkin effect.

How to Serve Pumpkin-Shaped Bread Loaf Recipe

A loaf of bread shaped like a pumpkin with a brown textured crust and a cinnamon stick in the center as a stem is placed on a wooden board on a white marbled surface. The loaf is cut in half, showing a soft, pale yellow inside. Several slices of the bread lie behind the loaf on a white cloth. Small white and orange pumpkins surround the setup, adding a fall theme. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple by adding that cinnamon stick as a stem perched in the center—it’s such a sweet, rustic touch. Sometimes I’ll brush on a little melted vegan butter before serving for a lovely sheen and extra richness. A sprinkle of flaky sea salt is a sneaky addition that you’d never expect but lifts every bite.

Side Dishes

My family loves this bread alongside a bowl of hearty soup, like butternut squash or tomato bisque. It also shines with savory spreads like herbed vegan butter, maple butter, or a sharp dairy-free cheddar. For brunch, I’m all about pairing it with scrambled tofu or a crisp apple and kale salad to balance the richness.

Creative Ways to Present

For holiday dinners, I’ve set the loaf on a bed of autumn leaves and tiny pumpkins as a centerpiece—guests love taking it apart piece by piece. Another fun idea is to use colored baker’s twine matching your table decor or sprinkle cinnamon sugar on top before baking for a little sparkle. Kids especially adore helping to tie the “pumpkin segments” before it bakes.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature. It stays soft for about two days this way. If your kitchen is warm or humid, keeping it in the fridge helps extend freshness but may slightly firm the crumb.

Freezing

If I have extra, I slice the bread before freezing, wrapping portions tightly with plastic wrap and aluminum foil. When you want to enjoy it, you can pull out slices and thaw them quickly at room temperature or toast them straight from the freezer.

Reheating

To refresh leftovers, I gently reheat the slices in a toaster oven or under the broiler for just a minute or two to bring back that slight crustiness while keeping the interior soft. If you’re reheating a whole loaf, a 10-minute warm-up in a 350°F oven wrapped in foil works wonders.

FAQs

Can I use fresh pumpkin instead of canned puree for this Pumpkin-Shaped Bread Loaf Recipe?

Absolutely! If you use fresh pumpkin, make sure to roast it well and puree until perfectly smooth. Also, drain any excess water to keep your dough from becoming too wet. The canned pumpkin puree works for convenience and consistency, but fresh puree adds a wonderful natural flavor.
What if I don’t have a Dutch oven—can I bake this bread differently?

You can definitely bake the bread on a parchment-lined baking sheet or cast-iron skillet. To mimic the steam effect of a Dutch oven, place a small pan of hot water on the bottom rack or spritz the oven with water to keep the crust tender. Just keep an eye on the loaf, as baking times might vary slightly.
How do I know when the bread is fully baked?

Good question! The bread should be a deep golden brown with a hollow sound when tapped on the bottom. If you’re unsure, an internal temperature of about 190°F (88°C) with a kitchen thermometer means it’s done perfectly.
Can I make this Pumpkin-Shaped Bread Loaf Recipe gluten-free?

Yes, though gluten-free dough behaves differently, you can substitute with a high-quality gluten-free bread flour blend. Expect longer rising times and a more delicate handling process, but the flavor and uniqueness of the pumpkin shape will still impress everyone.

Final Thoughts

This Pumpkin-Shaped Bread Loaf Recipe has truly become one of my favorite cozy creations to make throughout autumn and beyond. It brings a joyful, homey vibe every time it comes out of the oven, and I love how easy it is to customize. I’m excited for you to try it yourself—whether you’re a baking pro or just starting out, this loaf has a way of turning simple ingredients into an unforgettable centerpiece. Baking together, even virtually, makes me feel like we’re sharing that same warm kitchen moment, so enjoy every bite and every step!