How To Make Pumpkin-Shaped Bread Rolls

Create a beautiful pumpkin-shaped bread for Halloween or the holidays. This fun and simple recipe is perfect for spooky celebrations and a great project to enjoy with the kids.

If you love experimenting with pumpkin recipes this autumn, you’ll definitely want to try these! For a perfect holiday dinner, try the oven-roasted duck with creamy butternut squash puree.

And for cosy fall mornings, nothing beats The Best Autumn Pumpkin Muffins. Both recipes are ideal for making the most of the season’s flavours and will add a delicious touch to your autumn meals.

Why you’ll love it

These pumpkin-shaped bread rolls are perfect for Thanksgiving dinners, fall parties, or cosy family meals. They go great with an easy homemade vegetable soup, stews, as a bun for sandwiches, or even alongside a hearty chilli. Plus, they make a fun and festive gift for friends and family!

What types of squash are good for eating?

For eating, especially in dishes like soups, stews, or roasted meals, these types of squash are great:

• Butternut Squash: Sweet and smooth when cooked. Perfect for roasting, soups, and purees.
• Acorn Squash: Slightly sweet and tender. Ideal for roasting or stuffing.
• Kabocha Squash: Rich and sweet with a dense texture. Excellent for soups and roasting.
• Spaghetti Squash: Mild taste with a stringy texture similar to spaghetti. Great as a low-carb pasta substitute.
• Delicata Squash: Sweet and creamy with edible skin. Good for roasting or sautéing.
• Carnival Squash: Similar to acorn squash but sweeter. Great for roasting or stuffing.

These types of squash are versatile and add a lot to your meals.

What you’ll need

• Strong White Bread Flour: Helps the bread rise and have a good texture. Use good-quality bread flour for the best results.
• Fast-Action Dried Yeast: Makes the dough rise quickly. Keep the yeast fresh and store it properly.
• Caster Sugar: A fine sugar that helps the yeast and adds a bit of sweetness. Use caster sugar for smooth mixing, or grind granulated sugar if that’s all you have.
• Salt: Brings out the taste and helps the dough rise properly. Don’t skip the salt—it’s important for the dough’s texture.
• Ground Turmeric: Adds color and a slight taste. Use a small amount for a warm color; too much can overpower the bread.
• Whole Milk: Adds moisture and richness. Whole milk makes the bread softer, but you can use plant-based milk if you prefer.
• Pumpkin Purée: Adds moisture and makes the bread tender. Use pure pumpkin purée, not pumpkin pie filling.
• Olive Oil: Makes the bread soft and adds a light taste. Extra-virgin olive oil is best.
• Egg: Used to brush on top of the bread for a golden colour. Beat the egg and brush it evenly on the dough.
• Walnut Quarters: Used as decorations. Toast the walnuts lightly to boost their taste.

Substitutions and Variations

• Strong White Bread Flour: All-purpose flour can be used instead, though it may make the bread slightly less airy. Whole wheat flour is an option, but it will make the bread denser.
• Fast-Action Dried Yeast: Substitute with active dry yeast by dissolving it in warm water before adding it to the dough.
• Caster Sugar: Granulated sugar can be used if caster sugar is unavailable. Grind it a bit finer if possible.
• Salt: If you need a salt substitute, use a salt alternative, but be aware it might affect the bread’s taste and texture.
• Ground Turmeric: For color without turmeric, use a small amount of paprika. You can also omit it if you prefer.
• Whole Milk: Any milk can be used, including plant-based options like almond or soy milk. For a richer texture, consider buttermilk.
• Pumpkin Purée: Substitute with sweet potato purée or butternut squash purée if pumpkin isn’t available.
• Olive Oil: Replace with any cooking oil, such as vegetable or canola oil. Melted butter can also be used for a different flavor.
• Egg: For a vegan alternative, use a mixture of plant-based milk and a bit of maple syrup or agave nectar for brushing. You can also use a store-bought egg replacer.
• Walnut Quarters: For decoration, if walnuts aren’t suitable, you can use pecan halves or large raisins. For a nut-free option, you might use a small piece of dried fruit or a sprinkle of seeds, though they won’t provide the same look as walnuts.

Pro Tips

Properly Proof the Dough: Allow the dough to rise in a warm, draft-free place. Cover it with a damp cloth to keep it from drying out. This will ensure a light, fluffy bread.

Achieve a Crisp Crust: For a golden-brown, crisp crust, preheat your oven thoroughly before baking. Also, consider placing a small oven-safe dish of water in the oven to create steam, which helps develop a crispy crust.

How to shape the pumpkin-bread

• Prepare the Dough: After letting your dough rise, divide it into small balls and shape each into a round.
• Form the Pumpkin Shape:
  • Cut Strings: Get some kitchen string or twine and cut enough to wrap around each dough ball—about 4 pieces per ball.
  • Wrap the Dough: Place the dough balls on a baking sheet. Lay the strings over the dough in a crisscross pattern, creating pumpkin segments. Tie the strings loosely.
• Get Ready for Baking: Brush the dough with an egg wash or milk for a nice, golden color.
• Bake: Put the baking sheet in a preheated oven and bake according to your recipe.
• Remove the Strings: After baking and letting the bread cool slightly, carefully take off the strings. The bread will have a cute pumpkin shape with segments!

This easy method adds a fun touch to your Halloween bread!

Storage

Storage: Keep your pumpkin-shaped bread in an airtight container or wrap it tightly in plastic wrap. Store it at room temperature for up to 3 days. If you need to keep it longer, you can freeze it.

FAQs

Can I use canned pumpkin?
Yes, canned pumpkin works great, but make sure it’s pure pumpkin, not pie filling.

Do I need special tools to shape them?
Nope! Just use kitchen twine to create the pumpkin shape.

Can I make them ahead of time?
Absolutely. You can bake and freeze them, then reheat when ready.

How long do they stay fresh?
They last about 2-3 days in an airtight container.

What can I serve with them?
They’re great with soups, stews, or as a side to any fall dish.

More Bread Recipes

• 3-strand Milk Bread
• No-Knead Bread: Practical and Effortless
• How to make Italian Focaccia Bread
• Soft Burger Buns

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How To Make Pumpkin-Shaped Bread Rolls

Claudia

Delicious pumpkin-shaped bread rolls that are soft, fluffy, and perfect for any fall occasion. Easy to make and a fun addition to your meal!

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Rising tIme 1 hour hr 45 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Bread

Cuisine American

Servings 12

Calories 214 kcal

Equipment

• Stand mixer with dough hook
• Bakers twine
• Baking sheet
• Pastry brush

Ingredients

  

• 500 g strong white bread flour about 4 cups
• 7 g fast-action dried yeast about 2¼ teaspoons
• 1 tbsp caster sugar
• 1 tsp salt
• ¼ tsp ground turmeric
• 240 ml whole milk 1 cup, plus 1 tbsp to glaze
• 150 g pumpkin purée about ¾ cup
• 2 tbsp olive oil
• 1 egg to glaze
• 12 walnut quarters

Instructions

 

• Start by adding flour, yeast, sugar, salt, and turmeric into the bowl of a stand mixer with a dough hook. Mix them together.
  500 g strong white bread flour, 7 g fast-action dried yeast, 1 tbsp caster sugar, 1 tsp salt, ¼ tsp ground turmeric
• Warm the milk until it’s lukewarm, then add it to the bowl with the pumpkin purée and olive oil. Mix on low speed until combined. Increase the speed slightly and knead for about 5 minutes, until the dough is smooth and comes away from the sides of the bowl.
  240 ml whole milk, 150 g pumpkin purée
• Shape the dough into a ball. Lightly oil a mixing bowl, place the dough ball inside, and cover it. Let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
  2 tbsp olive oil
• Turn the dough out onto a lightly floured surface and knead it gently for 20 seconds. Divide the dough into 12 pieces, shaping each into a tight, smooth ball.
• Lay a piece of kitchen string on your work surface. Place one dough ball in the center of the string. Bring the ends of the string up and cross them over the dough ball, as if wrapping a gift. Without tightening the string, flip the dough ball over. Repeat the wrapping to create 8 sections on the dough ball. Tie the string in a knot and place the dough ball on a lined baking tray with the knot underneath. Repeat with the remaining dough balls. Cover them loosely and let them rise for about 45 minutes, or until nearly doubled in size.
• While the dough rises, beat the egg with 1 tablespoon of milk and preheat the oven to 180°C/160°C fan/350°F/Gas 4.
  1 egg
• Brush the rolls with the egg wash and bake for 25 minutes, until they are puffed up and golden brown. Cool for 2-3 minutes, then carefully cut off the string. Press a walnut piece into the top of each roll to make a stem. Let them cool completely.
  12 walnut quarters

Keyword pumpkin bread, pumpkin recipe