This perfect fall bread is so much fun to make. The shaping technique that makes it look like a pumpkin is so much fun and will make anyone look like a pro.

All that aside, the subtle pumpkin flavor in this bread is irresistible. It’s just sweet enough to be eaten as a dessert with butter and honey, but it’s not overly sweet and make a unqiue twist for a good sandwich bread as well.

Ingredients:

• 1/2 cup active sourdough starter
• 1 cup warm water
• 1/2 cup pumpkin puree
• 3 1/4 cups all purpose flour
• 2 teaspoons sugar
• 2 teaspoons salt
• 1 teaspoon pumpkin spice
• 1/2 teaspoon cinnamon

Instructions:

Mix all of the ingredients in a stand mixer. Perform a few stretch and folds. Cover the bowl with a damp tea towel and let rise in a warm place for approximately 12 hours.

For more details on activating the starting, rise times and temps, performing stretch and folds, and shaping, see this post about the “Everyday Sourdough Loaf” where I explain each step in detail from start to finish.

Once the bread has risen, shape in a round loaf as normal.

To create the pumpkin shape, cut 3 strands of butcher’s string. Cut the strands at least 3 inches longer than the diameter of the dough so there is room for the bread to rise without the string baking into the center of the bread.

Drench the string in olive oil. This will help prevent it from sticking to the bread after it has baked. Criss cross the strings, evenly spaced where the pumpkins ribs would be. Tie the knots underneath the loaf to make sure the top is perfect for your presentation.

Bake in a pre-heated Dutch Oven at 425 degrees for 35 min. covered and then for 10 min. uncovered.

Let the bread rest on a cooling rack for 20 min. Clip the butcher’s string underneath the loaf with scissors. Gently pull the string away from the crust. And your bread is ready to serve!