How to Make Pumpkin Shaped Sourdough Bread Loaf
Ready to learn how to make a sourdough pumpkin? I think we can all agree: pumpkin shaped sourdough bread loaves are absolutely adorable. Stunning even. They’re the perfect festive addition to the table for fall holidays, dinner parties, or just because! In addition to being delicious, a sourdough pumpkin doubles as a beautiful rustic centerpiece – and a definite conversation starter! Even better, they’re quite easy to make, especially if you already know the basics of making sourdough bread.
Keep in mind this is just a pumpkin-shaped loaf of regular sourdough bread… not pumpkin-flavored! The lobes of the pumpkin make it superb for pulling apart, to dip in soup or other goodies, or to cut into roll-like sections. Be sure to check out the video of me making a sourdough pumpkin loaf at the end of this post!
If you’re looking for a sourdough recipe made with actual pumpkin, try our Healthy Sourdough Pumpkin Spice Bread. It’s soft, fluffy, mildly sweet, and perfectly spiced. Made with whole wheat pastry flour, ample pumpkin, and no refined sugar, it’s more nutritious than other sweet breads too!
Supplies needed to make pumpkin shaped sourdough
- Uncooked sourdough dough, proofed in a round shape. If you’re new to sourdough or need a starter, keep in mind we offer organic starter in our shop. It comes with easy instructions and tips – success guaranteed!
- Cooking twine, like this natural organic cotton kitchen twine. Do not use regular old twine! It must be made for food contact and high heat.
- Scissors
- Parchment paper
- A cutting board
- Dutch oven or cast iron combo cooker
- Optional: a bread lame to score designs in the sides of the sourdough pumpkin
- Optional: a cinnamon stick, a half a pecan, or even real squash stem to create the sourdough pumpkin stem
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Step 1: Make your dough
Use your favorite sourdough bread recipe to make a batch of dough. Follow all the usual steps to mix, proof, fold, and form the dough into a round shape. We followed our simple no-knead sourdough bread recipe to make the dough the night before, tucked it into the fridge in a round floured banneton overnight, and then created and baked the sourdough pumpkin the next morning.
For a fun twist, add turmeric powder to the dough to naturally dye the inside yellow-orange! (Add 1-2 tsp when mixing the dough or during stretch-and-fold, though this will change the flavor of the bread too.)
Step 2: Create a pumpkin shape
- Leave the dough in the refrigerator until you have all your supplies ready. I even popped mine into the freezer for just about 10 minutes to stiffen up slightly, which helped prevent the dough from spreading out too much while I was tying the twine around it.
- Cut four long pieces of twine – I found about 36” is plenty. Tie them all together with a single knot in the middle. Tip: Soaking or coating the string in a olive oil will help them not stick to the dough!
- Remove the dough from the fridge (or freezer) but keep it in the banneton or proofing basket for now.
- Spread the twine out on the top of the dough ball, with the knot in the center and the strings spread evenly to create eight lobes of the sourdough pumpkin. See photos below.
- Place a piece of parchment paper on top of the banneton, dough, and string, followed by a cutting board on top of that. Use the support of the cutting board to flip everything over. Gently pull off the banneton or proofing basket.
- Lightly and evenly dust the surface of the dough with flour and then spread it with your hands. (A small colander or fine mesh strainer helps here.) This will help prevent the string from sticking too much, and make your design pop!
- Readjust the strings to be evenly spaced if needed. Two at a time, grab strings from opposite sides of the sourdough ball and tie them in a knot at the center of the dough ball. Try to keep all the knots in the same spot near the top. The strings should be fairly tight against the dough, but not causing it to pinch in. The pumpkin shape will accentuate as the sourdough bakes and expands! Cut off the excess string just above the knots.
- Use a bread lame to score fun designs into each section of the sourdough pumpkin if you wish!
Step 3: Bake and cool
Use the parchment paper to carefully transfer the pumpkin shaped sourdough to your preheated baking vessel of choice – such as a dutch oven, or our favorite, a cast iron combo cooker. (It’s basically like an upside down dutch oven.) I love how easy it is to transfer the bread in and out of the flat portion, using the deep dome as a lid on top.
Bake the sourdough pumpkin following the recommended time and temperature from the bread recipe you’re using. We usually preheat the oven for an hour first (with the combo cooker inside) and bake our bread at 475°F covered for about 40 minutes, and then uncovered for just a few additional minutes at the end.
Transfer the finished bread to a cooling rack right after baking.
Step 4: Remove strings and enjoy!
Allow your sourdough pumpkin to cool slightly before removing the strings. They may be totally engulfed in bread around the sides. In that case, I find it easiest to cut off all the strings from the top portion first, then flip the bread over (being careful to not mess up your pretty design!) to cut and pull out the strings from below. Use the tip of a knife or other tool to gently pry loose any twine that is stuck to the surface of the bread.
Add a “stem” to the top of your pumpkin shaped sourdough to complete the look! Using my bread lame, I cut a small X in the crust before inserting the cinnamon stick so it wouldn’t cause a big crack.
I recommend allowing sourdough bread to cool for several hours before slicing. Warm steamy bread is great if you plan to eat it all right away, but steam is also lost moisture… so cutting bread open while it’s still warm will make it go dry and stale much faster.
Watch the whole process here, and be sure to follow along on Instagram!
And that is how you make pumpkin shaped sourdough bread.
Isn’t that fun?! I hope you love making sourdough pumpkins as much as I enjoyed putting this tutorial together for you all. I can’t wait to see what you create! Tag me on Instagram (@deannacat3) so I can see your pretty pumpkins! I’m sure your family and friends will be highly impressed too. If you found this to be useful, please spread the sourdough love by leaving a review below and sharing or pinning this post. Thank you so much for tuning in today. Happy baking!
You may also like:
- Basic No-Knead Sourdough Bread Recipe
- Simple Sourdough Focaccia Recipe
- Sourdough Pancakes recipe (discard or active starter)
- Healthy Sourdough Pumpkin Spice Bread (or muffins)
- Cinnamon Spiced Sourdough Chocolate Chip Cookies
- Soft and Chewy Sourdough Ginger Molasses Cookies
- Herb and Whole Wheat Sourdough Crackers
- Sourdough Cornbread
Pumpkin Shaped Sourdough Bread (Sourdough Pumpkin Loaf)
Equipment
- Cooking or baking twine (not regular string)
- Scissors
- Parchment Paper
- A cutting board
- Dutch oven or cast iron combo cooker
- Optional: bread lame for scoring
- Optional: a cinnamon stick, half a pecan, or real squash stem
Ingredients
- raw sourdough dough, proofed in a round shape
Instructions
Make the Dough
- Use your favorite sourdough bread recipe to make a batch of dough. Follow all the usual steps to mix, proof, fold, and form the dough into a round shape. (We make the dough the evening prior, proof overnight in the fridge, then create/bake the sourdough pumpkin the following morning).
Create the Pumpkin Shape
- Leave the dough in the refrigerator until you have all your supplies ready.
- Cut four long pieces of twine (I found about 36” is plenty). Tie them all together with a single knot in the middle. Tip: Soaking or coating the string in a olive oil will help them not stick to the dough!
- Remove the dough from the fridge but keep it in the banneton or proofing basket for now.
- Spread the twine out on the top of the dough ball, with the knot in the center and the strings spread evenly to create eight lobes of the sourdough pumpkin.
- Place a piece of parchment paper on top of the banneton, followed by a cutting board on top of that. Use the support of the cutting board to flip everything over. Gently pull off the banneton or proofing basket.
- Lightly and evenly dust the surface of the dough with flour and gently spread it with your hands
- Readjust the strings to be evenly spaced, then two at a time, grab strings from opposite sides of the sourdough ball and gently tie them in a knot at the top center of the dough ball. Cut off the excess string just above the knots.
- Use a bread lame to score fun designs into each section of the sourdough pumpkin if you wish!
Bake
- Use the parchment paper to carefully transfer the pumpkin shaped sourdough to your preheated baking vessel of choice – such as a dutch oven or a cast iron combo cooker.
- Bake the sourdough pumpkin following the recommended time and temperature from the bread recipe you’re using. (We preheat the oven to 475F for one hour with the combo cooker inside, bake for 50 minutes covered then a few minutes uncovered at the end)
- Transfer the finished bread to a cooling rack right away.
Remove string and enjoy!
- Allow your sourdough pumpkin to cool slightly before removing the strings. Carefully cut away and pull loose the string from the bread. Use the tip of a knife to pry loose any parts that are stuck to the surface of the bread.
- Add a “stem” to the top of your pumpkin shaped sourdough to complete the look! Using my bread lame, I cut a small X in the crust before inserting the cinnamon stick so it wouldn’t cause a big crack.
- I recommend allowing sourdough bread to cool for several hours before slicing, unless you plan to eat it all within a day or two (cutting hot sourdough leads to loss of moisture and goes stale more quickly).
27 Comments
Stephanie Williams
That’s the best Halloween idea I’ve ever seen, can’t wait to give it a go!
I might try adding a bit of tumeric to one to make it yellow.
Aaron (Mr. DeannaCat)
Hi Stephanie, you absolutely should add some turmeric powder to the loaf, we have even done so in the past with sourdough bread and it wasn’t even a pumpkin shaped loaf!
Pamela
I made my first one! Can’t decide if I should save for Thursday or eat today! I can see where I can improve, but it is so cute! I also have some fuzz from the twine, so I need to use a lot more OO on the next one. How do I keep it fresh for a few days?
Aaron (Mr. DeannaCat)
Hi Pamela, so glad your loaf came out so well! If you were solely going to use the loaf for decoration, waiting until Thursday wouldn’t be that big of a deal but it may be a bit of a stretch to wait until Thursday if you want to eat the loaf with friends and family. Using more olive oil on the twine will hopefully help alleviate some of the extra fuzz that sticks to the loaf. Hope that helps and have fun baking!
Jade Man
cant wait to make this for my family and customers ! thank you!
Bernadette
Can’t wait to try this! What size combo cooker do you use?
Aaron (Mr. DeannaCat)
Hi Bernadette, making the pumpkin shaped loaf is a lot of fun, we use a 10.25″ combo cooker and you can find it here in our sourdough supplies section of the Home and Garden Goods tab. Good luck and have fun baking!
Angelina
Thank you for the tutorial, I made it happen thanks to your instructions! I will definitely make this again, but next time tie the strings a bit looser (my bread didn’t rise as much as it usually does because I think I tied it too tight around the bread), and score deeper because my bread burst in one area. Sharing so others learn from my experience.
Linda Wilson
How can you add some pumpkin flavoring to this bread??
Aaron (Mr. DeannaCat)
Hi Linda, you can add pumpkin spice seasoning if you are looking for that type of flavor profile in your bread or if you are familiar with working with sourdough bread, you can withhold some of the water from the recipe and add pumpkin puree to achieve a similar consistency while adding more pumpkin flavor. Hope that helps and have fun baking!
Shelly
My twine (which looks the same as yours) left fuzz behind. Any tips on preventing that?
Aaron (Mr. DeannaCat)
Hi Shelly, our loaf had a little fuzz left behind from the twine as well, maybe oiling the twine with olive oil or coconut oil ahead of time would keep some of the fuzz at bay?
Heather Brown
Thank you, thank you, thank you!!!!! Your post was wonderful. My pumpkin shaped loaf is beautiful.
Aaron (Mr. DeannaCat)
Hi Heather, that is amazing to hear and congratulations on a job well done, have fun baking!
Heather Adams
Loved this idea. Made one this evening and some of the lobes split at the top. What went wrong? Any help I really appreciate .
Aaron (Mr. DeannaCat)
Hi Heather, sourdough bread can split at varying points of the loaf as steam tries to escape from the inside. Scoring the loaf will help with this, which I assume you did, but you could try and score the dough more heavily in hopes that the steam will be released through these areas. Hope that helps and have fun baking!
Cindi Brown
I can’t wait to make this. I ordered the sourdough starter a few days ago. What size banneton bowl did you use for the pumpkin shaped sourdough loaf? Also, did you use ust the bowl or with the proofing basket?
Aaron (Mr. DeannaCat)
Hi Cindi, thank you so much for your oder! We use the banneton proofing basket that you can find in the Sourdough Supplies section of the Home and Garden Goods section of our shop tba here. We hope you have fun baking with sourdough and thanks again.
Cheryl
That is beautiful! You are so talented and I so appreciated everything you share with your followers. I look forward to your emails every week and I’m always browsing your website for info and ideas. Thank you!!
Aaron (Mr. DeannaCat)
Thanks you so much for the support Cheryl!
Maisy
This is so cute!!