Pumpkin Shaped Bread Bowl

two bread bowls of cheeseburger soup on a white serving platter.

5 from 43 votes

Enjoy the cozy flavors of fall with a homemade pumpkin bread bowl. This easy recipe is perfect for serving warm soups or dips.

Prep Time15

Cook Time30

rising time3

Total Time3 45

Course: Bread, Appetizer, Brunch, Lunch, Dinner

Cuisine: American

Keyword: baking, Appetizers, homemade bread, frozen dough, fall recipes, pumpkin bread bowl, Dinner, Rolls, Bread, Make Ahead, Breads

Servings: bowls

Calories: 302kcal

Author: Renae Gerhardstein

Equipment

Baking Sheet
Twine string
Scissors
pastry brush

Ingredients

Instructions

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.

Notes

For a stress-free holiday, keep plenty of frozen dough on hand! Just thaw, bake, and serve. And, if you keep them in your freezer, they're ready when you need them.
Cover with plastic wrap 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.

Storing Instructions:

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 it, preheat your oven to 350º F. Place them on a baking sheet for about 10 minutes.

Nutrition