Skip buying store bought bread bowls and make this Pumpkin Bread Bowl recipe from frozen dough! This is the perfect way to enjoy a delicious and easy homemade bread bowl with soup or chili.
This post is brought to you by Bridgford Foods.
In honor of fall, let’s make pumpkin shaped bread bowls for all the yummy soups we’ll be serving as the weather cools. Learn how to make bread bowls from frozen dough loaves. It’s as easy as thaw, shape, and bake! Get the bread bowl recipe below and serve up your soup, stew, or dip in style.
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It’s Soup Season!
Skip the store bought bread bowls and make these bread bowls made from frozen bread dough loaves. These are the perfect way to enjoy a homemade bread bowl without all the work.
Just thaw, shape, bake… and serve!
Uses for Bread Bowls
They are the perfect edible fall décor, ideal for any setting this holiday season. Just imagine how stunning they would look on your Thanksgiving table.
These bread bowls look like real pumpkins but are soft and chewy. Also, the prep is so easy that kids could help make them. I’m sure your kids will love making those mini bread bowls!
Homemade Bread Bowls from Frozen Dough
Making bread bowls is not as hard as you thought. In fact, it is really easy to make them using frozen dough. You will never want to use store bought bread bowls again!
Making this pumpkin bread bowl recipe is very simple. You and your kids can help prepare it. They will love seeing how their mini bread bowls turn out. Plus, it might motivate them to clean their bowls at dinner!
TFN tip: for a stress-free holiday, keep plenty of frozen dough on hand! Just thaw, bake, and serve. It’s really that effortless! And, if you keep them in your freezer, they’re ready when you need them.
What’s Needed to make Homemade Pumpkin Shaped Bread Bowls
- Frozen bread dough
- Cooking spray
How to make Bread Bowls from Frozen Dough
To make a bread bowl, you’ll need a bag of frozen dough, like Ready-Dough. There are three pre-made frozen bread loaves in each bag. Each loaf will make 2 large, 3 medium, or 4 mini bread bowls.
How to Defrost Frozen Dough
You can defrost frozen dough easily overnight in the refrigerator for 8 – 10 hours. Place the frozen bread loaves on an oil sprayed sheet pan (or use parchment paper).
If you want to do it faster, you can also thaw the frozen bread loaves at room temperature on an oil sprayed sheet pan (or use parchment paper) for 2-3 hours.
Note: Cover with plastic wrap that has been sprayed with cooking oil on the side facing the dough. Don’t skip this last step, otherwise, you’ll wind up with a sticky mess.
How to Make A Bread Bowl
For large bowls, divide each loaf of dough in half. For mini bread bowls, divide into 4.
Shape the small piece of dough into a ball. Stretch and smooth the top, then tuck it under. Do this two to four times to create the shape of a pumpkin. Firmly pinch the underside of the dough.
Cut three strings of cotton string or twine to about 18″ long. Lay them out on the baking sheet in a wheel spoke pattern.
Place the pumpkin bread dough balls close together on the twine. Do this for each of the dough balls, without them overlapping each other.
As you can see in the photo, I just moved them to the sides. After the dough rises, you’ll be pulling the strings up over the dough before baking.
Cover the dough balls with plastic wrap sprayed with cooking oil on the side that faces the dough. Let rise until double in a warm, draft free location for 2-3 hours
Baking the Pumpkin Shaped Bowl
Preheat the oven to 350º.
Preparing to shape. Remove plastic wrap. Lift the twine up, spreading it evenly to imitate pumpkin sections. Tie the twine together about 3” above the top of the dough. Let the tied string rest on the top of the dough ball. Carefully trim excess string.
Using a fork and small bowl, mix the egg until completely blended together. Use a brush to spread the egg all over the top and sides of the dough.
Baking the Bread Bowls. Bake the pumpkin bread bowl for 25 minutes, or until golden brown.
Ready to Serve. Let the pumpkin cool. Take off the twine. To make it look more like a pumpkin, use parsley stalks or leafy celery tops as the pumpkin stalks.
How to Cut Pumpkin Bread Bowls
Here’s how to cut pumpkin shaped bread bowls easily and safely. You’ll need a serrated knife with a sharp point.
- Hold the tip facing down at a 45º angle and cut a circle around the widest part of the bread bowl.
- Lift the top off of the bread bowl.
- To make more room in the bowl, push the bread down with your fingers so it is flat.
Best Soups for Bread Bowls
The bread bowls are soft and pliable, but they are tested and can also hold up to broth-based soups and stews.
How to Store
You can store the bread bowls at room temperature, in a covered container or bag, for up to 3 days. Or freeze them for up to 2 months. Let thaw on the counter before serving.
If you want to reheat the bread bowls, preheat your oven to 350º F. Place them on a baking sheet for about 10 minutes.
Pumpkin Shaped Bread Bowl
- Baking Sheet
- Twine string
- pastry brush
- 2 loaves Bridgford Ready-Dough
- 1 Egg
- Cooking spray
- Thaw bread following directions on bag, or see section "How to Defrost Frozen Dough" above.
- For larger bread bowls, divide each loaf of dough in half. For medium sized bread bowls, divide into thirds. Smooth the small piece of dough into a ball, stretching the top and tucking the dough under. Do this two to three times, then firmly pinch the underside of the bread dough.
- Cut 3 strings of cotton string or twine (the kind you use to tie up roasts) to about 18” long. Lay them on the baking sheet in a wheel spoke pattern.
- Place the smooth pumpkin bread dough balls right in the center of the twine. Do this for each of the bread dough balls, without the strings overlapping subsequent balls.
- Cover the dough balls with plastic wrap sprayed with cooking oil on the side that faces the dough. Let rise until double in a warm, draft free location for 2-3 hours.
- Preheat oven to 350ºF. Lift the twine up, spreading it evenly to imitate pumpkin sections. Tie the twine together about 3” above the top of the dough. Let the tied string rest on the top of the dough ball. Carefully trim excess string.
- Using a fork and small bowl, mix the egg until completely blended together. Brush the egg all over the top and sides of the dough.Bake for 25 minutes, until the pumpkin bread bowl is golden brown.
- Let cool for at least an hour and gently remove the twine. To complete the look of a pumpkin, poke a hole in the top of the pumpkin and insert parsley stalks or leafy celery tops as pumpkin stalks.
- To cut bread bowls, use a serrated knife with a sharp point. Hold the tip facing down at a 45º angle and cut a circle around the widest part of the bread bowl. Using your fingers, lift the top off. To make room inside the bowl, run your fingers inside flattening excess bread.