Pumpkin-Shaped Bread Rolls

Create beautiful pumpkin-shaped bread rolls 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 or my Butternut Squash Lasagne for a quick meal.

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.

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Pumpkin-Shaped Bread Rolls

Ah, Halloween! Time to hit the pumpkin farm, whether you’re ready or not. And let’s be honest, when the kids want to go, you’re going. End of story. So after a wild, muddy adventure, you end up lugging home about 15 pumpkins, in all sizes and shapes—big and small—because, of course, you’ll need them, right?

Now, it’s time to deal with these pumpkins. First, a lot of washing. A LOT. Then carefully arranging them around the house like they’re precious treasures, even though they’re just… pumpkins.

But wait! What to do with all this pumpkin? Not everything’s edible (the carved ones, for example, aren’t exactly snack material). But hey, those pumpkin seeds? They’re gold. Roasting them with a little salt? Chef’s kiss. The smell? Out of this world. And we love munching on them straight out of the oven because they’re crunchy and yummy.

As for the edible pumpkins, I get creative each year, trying to make something fun for the kids, but also a little something for me (I’m allowed, right?). Enter these adorable pumpkin-shaped bread rolls! Sure, they’re a bit of a workout with all the tying and untying, and the bread might try to stick to your strings (but we’re not giving up!). But when they’re done, they’re so cute sitting on the table, you won’t want to eat them… or maybe you will.

Next on the list: trying a big pumpkin-shaped bread! Haven’t done it yet, but I’m excited to see if I can pull it off! Fingers crossed.

Why you’ll love this recipe

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 to make pumpkin-shaped bread

• 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 colour and a slight taste. Use a small amount for a warm colour; 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.

How To Make Pumpkin-Shaped Bread Rolls

How to prepare the pumpkin puree

Method 1: Pre-Peel and Slice

1. Prep the Pumpkin: Peel the pumpkin, slice it into manageable wedges, and scoop out the seeds.
2. Bake: Lay the slices on a baking sheet and roast at 375°F (190°C) for about 25-30 minutes, or until soft.
3. Blend: Once cooled, blend until smooth.

Method 2: Half and Roast with a Grid

1. Prep the Pumpkin: Slice the pumpkin in half and scoop out the seeds.
2. Score the Flesh: Cut a grid pattern into the flesh to speed up cooking.
3. Bake: Place halves on a baking sheet and roast at 375°F (190°C) for 40-45 minutes, or until tender. Once it cools, scoop out the flesh and blend.

How to store the pumpkin puree

• In the Fridge: Store puree for up to 5 days.
• In the Freezer: Freeze for up to 3 months, portioned into small bags or containers for easy use.

Extra Tip: If you have extra fresh pumpkin, peel, cube, and freeze it for easy access later!

Making the dough

1. Prepare the Yeast Mixture: In a mixing bowl, combine lukewarm milk, yeast, and a spoonful of flour. Mix lightly and let it sit for about 10 minutes in a warm place until it starts to foam up.
2. Add Wet Ingredients: To the yeast mixture, add pumpkin purée, turmeric, and olive oil. Stir just enough to combine.

3. Mix and Knead: Add the remaining flour and salt, then knead the dough by hand or in a stand mixer with a dough hook until smooth, about 5 minutes if using a mixer. The dough should come together smoothly and pull away from the sides of the bowl.
4. First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel and let it rise in a warm, draft-free place for about 1 hour, or until it doubles in size.

How to shape the pumpkin-bread

1. Prepare the Dough: After the dough has risen, gently shape it into a log without overworking it. Then, divide it into small pieces and shape each piece into a round ball.
2. 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.

5. Get Ready for Baking: Brush the dough with an egg wash or milk for a nice, golden color.
6. Bake: Put the baking sheet in a preheated oven and bake according to the recipe.
7. 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!

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 colour 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 texture.
• 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.

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 the pumpkin bread?
Nope! Just use kitchen twine to create the pumpkin shape.

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

How long does the pumpkin-shaped bread stay fresh?
They last about 2-3 days in an airtight container.

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

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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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