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How to Make a Pumpkin-Shaped Bread Loaf | Vegan & Easy Recipe | Cottagecore Baking

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Pumpkin-Shaped Bread: the perfect homemade bread for autumn days

There’s nothing quite like the aroma of freshly baked bread filling the kitchen. This season, why not add a touch of whimsy to your baking with a pumpkin-shaped loaf that’s as delightful to look at as it is to eat? Perfect for cosy autumn days, to enjoy with a warm bowl of soup, to make bruschettas and sandwiches or to pack with dips for a picnic.

Let’s dive into the recipe and learn how to make a pumpkin-shaped bread loaf for your autumn table!

Ingredients

2/3 cup warm water
1/2 tsp sugar
1 tbsp dry yeast
2 cups flour
1 tsp salt
2 tbsp oil (plus extra for the bowl and rubbing the baker's twine)
Optional: Herbs or spices (such as 1 tbsp rosemary or tbsp garlic powder)

Others

1 cinnamon stick (to use as the pumpkin stem)
Baker's twine (for shaping the dough)

Printable Cookbook

Instructions

1. Yeast Preparation (skip if using instant yeast):

If using active dry yeast: In a small bowl, mix the warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until the yeast becomes foamy and bubbly.
If using instant yeast: Skip this step and add the yeast directly to the flour in the next step.

2. Prepare the Dough:

In a large mixing bowl, combine the flour, salt, and yeast (if using instant yeast).
Make a well in the centre and, if using activated dry yeast, add the foamy yeast mixture along with 2 tablespoons of oil. If you like, mix in herbs or seasonings like rosemary, garlic powder, or even caramelised onions to add flavour.
Mix until a soft dough forms. If the dough is too sticky, add more flour, one tablespoon at a time, until it is manageable.
Turn the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic (you can also do this in the bowl you are using).

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3. First Rise:

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

4. Shape the Pumpkin:

After the dough has risen, punch it down to release the air. Form the dough into a smooth ball.
Cut 4 equal lengths of baker's twine, each long enough to wrap around the dough ball with extra to tie. Rub each piece of twine with a bit of oil to prevent it from sticking to the dough during baking.
Line a baking sheet with parchment paper.
Lay the twine pieces on the lined baking sheet, arranging them in a star pattern with the ends extending outward.
Place the dough ball in the centre of the twine star. Bring up the ends of the twine over the dough ball and tie them loosely at the top, forming 8 sections around the dough. Ensure the twine is not too tight, as the dough will expand during baking.

5. Second Rise:

Cover the dough loosely with a cloth and let it rise again for about 30 minutes until it has puffed up slightly.

6. Bake the Bread:

Preheat your oven to 180°C (350°F).
Bake the bread for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

7. Finish the Pumpkin:

Remove the bread from the oven and let it cool slightly. Carefully cut and remove the twine.
Once the twine is removed, insert the cinnamon stick into the top of the bread to serve as the pumpkin's stem.

Get the printable vintage-inspired recipe book

Printable Cookbook

Step into the warmth of Cinnamon Cottage with this Vintage-Inspired Cozy Autumn Recipe Book, designed to bring a touch of old-world charm to your kitchen.