Pumpkin Spiced Pumpkin Bread!

Pumpkin-Spiced Pumpkin-Shaped Yeast Bread, combining the fun of shaping the bread into a pumpkin with the warm spices of fall and fresh pumpkin puree. This slightly sweet yeast bread has a tender crumb and a subtle pumpkin flavor, making it perfect for autumn gatherings.

Ingredients:

• 4 cups all-purpose flour (plus extra for kneading)

• 1 packet (2 ¼ tsp) active dry yeast

• ½ cup warm milk (110°F/43°C)

• 1 cup pumpkin puree

• ⅓ cup brown sugar (packed)

• ¼ cup unsalted butter (melted)

• 1 tsp salt

• 2 tsp Pumpkin pie spice

• 1 large eggs (room temperature)

• 12 whole pecans or a cinnamon stick (for the "pumpkin stem")

• Kitchen twine (for shaping)

Directions:

1. Activate the Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for about 5–10 minutes until it becomes frothy and bubbly, indicating the yeast is active.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, and salt.

3. Combine Wet Ingredients: In another bowl, mix the pumpkin puree, brown sugar, melted butter, and eggs until smooth.

4. Form the Dough: Gradually add the yeast mixture and the pumpkin mixture into the dry ingredients. Stir until a dough forms. If the dough is too sticky, add more flour (a tablespoon at a time) until the dough is manageable.

5. Knead the Dough: Transfer the dough to a floured surface and knead for about 8–10 minutes, or until smooth and elastic. The dough should be slightly tacky but not sticky.

6. First Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.

7. Shape the Pumpkin: Once the dough has risen, punch it down to release the air. Shape the dough into a smooth ball. To create the pumpkin look, cut 8-12 pieces of kitchen twine long enough to tie around the dough ball and create sections (like pumpkin ridges). Lightly oil the twine, then tie it around the dough ball, forming the sections by gently pulling the twine snug but not too tight.

8. Second Rise: Place the twine-tied dough ball on a parchment-lined baking sheet. Cover with a towel and let it rise for another 30–45 minutes.

9. Preheat the Oven: While the dough is rising, preheat your oven to 350°F (175°C).

10. Bake the Bread: Once the dough has finished its second rise, brush the top with a little melted butter or egg wash for a golden crust. Bake for 30–40 minutes, or until the bread sounds hollow when tapped and is golden brown.

1. Cool and Remove Twine: Let the bread cool for about 10–15 minutes, then carefully remove the twine to reveal the pumpkin shape.

2. Add the Stem: Insert the pecan halves or a small cinnamon stick in the center of the pumpkin bread to act as the "stem."

Serving:

This pumpkin-shaped yeast bread is perfect for serving with butter, jam, or even a cream cheese spread. It’s great for breakfast, as a snack, or served alongside a warm bowl of soup.

Enjoy your festive, spiced, pumpkin-shaped yeast bread!