Homemade Pumpkin Bread
Homemade shaped pumpkin bread transforms simple pantry staples into a cozy, autumnal treat. Perfect for gifting or enjoying with a hot cup of cider not to mention a beautiful bread for the Thanksgiving Day table.
Equipment
- stand mixer with dough hook
- Razor blade
- Bakers twin
Ingredients
- 28 ounces bread flour or all purpose about 5 ½ cups, spooned and leveled
- 10 grams instant yeast needs to be instant about 3 teaspoons
- 2 ounces sugar 4 Tablespoons
- 16 ounces warm milk 110ºF or water (two cups)
- 1 ½ teaspoons salt
- 2 ounces olive oil or melted butter ¼ cup
Instructions
- Heat milk to 110ºF-115ºF
- Combine flour, instant yeast, sugar, and milk in the bowl of your stand mixer with the dough hook attached and mix for one minute
- Add in salt and oil
- Add in a ¼ cup more flour if the dough is not sticking to the bowl because of the butter. If the dough is still not sticking to the bowl, add in 1-2 Tablespoons of water.
- Mix for 5 minutes on speed 2
- After 5 minutes, take a piece of dough and stretch it between your fingers. If you can make a very thin “window” that does not tear then you have developed enough gluten and you can shape your dough.
- If the window tears, then mix for 2 more minutes.
- Knead the dough on a lightly floured surface for 4-5 turns until you can form a smooth ball
- Coat a large bowl in a little olive oil
- Place the dough top side down into the bowl to get the top of the dough covered in oil then flip it over. Cover with a cloth and place in a warm area for 25 minutes to rise until the dough doubles in size (about 25 minutes).
- Preheat your oven to 375ºF
- Divide your dough into two loaves and pull the edges all to the center to form a ball with a smooth top
- Cut 4 pieces of bakers twine into 20″ long pieces and arrange in a criss-cross pattern on top of a baking sheet lined with parchment paper.
- Place the first bread loaf on top.
- Egg wash the dough lightly so the loaf browns evenly. If you don’t want to use egg you can also use milk for similar results.
- Tie each string around the loaf loosely to allow room for the bread to rise and expand. Cut off the long pieces of string.
- Use a razorblade to cut some wheat-shaped slashes into the sides of each section of the pumpkin. Not only does this look nice but it allows the bread to expande without ripping and tearing.
- Bake your loaves for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature reads 190º – 200º your bread is done.
- Once your pumpkin shaped bread is done you can use a cinnamon stick or candy apple stick in the center as the pumpin stem.