Pumpkin Season Bread

Amazing golden color - they look like little pumpkins!

Pumpkin season is here! This pumpkin bread is absolutely amazing with that incredible golden color that makes each loaf look like little pumpkins. Watch until the end to learn all its secrets for creating these beautiful autumn breads. The homemade pumpkin puree creates such a thick, colorful base that delivers amazing flavor and that gorgeous orange hue. Crispy on the outside, soft inside - they literally sing as small cracks form on the crust!

Pumpkin Season Bread - Amazing Golden Color

Follow along with this video for perfect pumpkin bread with amazing golden color

Follow along with the video for a complete visual guide! You'll see exactly how the homemade pumpkin puree transforms this simple bread into something extraordinary. Watch the video at [https://youtu.be/1vCNTPjoeJw](https://youtu.be/1vCNTPjoeJw) to see the therapeutic process from mixing the thick, colorful puree to achieving that perfect wheat grain shape and gorgeous golden color.

Autumn Pumpkin Bread Ingredients

¾ cup Water(190ml)
¾ tsp. Fresh yeast(3g, or ½ tsp. (2g) dry yeast)
½ cup Pumpkin puree(130g - homemade puree is so thick and colorful!)
2½ cups Bread flour(320g)
1 tsp. Salt(6g)

Step-by-Step Pumpkin Bread Making

1
Prepare the yeast: In a large bowl, mix water with fresh yeast (or dry yeast) until completely dissolved.
2
Add pumpkin puree: Add the pumpkin puree to the yeast mixture. I make my own - ask me about it if you're curious! Mix well until fully combined.
3
Mix dry ingredients: Add bread flour and salt to the pumpkin mixture. Mix until there's no more dry flour - just mix, no need to knead!
4
First rest: Cover and let rest for 30 minutes. A timer will remind you of the next step.
Timer Available:First Rest (30:00)
5
Stretch and fold technique: With a wet hand, stretch the 4 sides of the dough and fold to the center. This gentle folding technique develops the perfect gluten structure.
6
Lift and slap: Lift the dough and slap it back into the bowl. I call this technique 'lift and slap' - it's essential for creating the right texture.
7
Second rest: Cover and let rest for 30 minutes. The dough will become much more elastic during this time.
Timer Available:Second Rest (30:00)
8
Repeat stretch and fold: Stretch and fold the 4 sides again. The dough is now much more elastic! Perform the lift and slap technique once more.
9
Final rise: Now the dough is ready for the final rise. Let rise until it doubles in size - it usually takes about 2 hours.
Timer Available:Final Rise (2:00:00)
10
Prepare for shaping: Sprinkle flour on work surface. Fold the dough so it's easier to cut.
11
Divide the dough: Divide into 4 equal parts. Each piece will become one beautiful pumpkin-shaped bread.
12
Shape the loaves: Brush off any excess flour. First method: flatten gently and fold into a ball, making the dough ball as tight as possible. Rub against work surface to seal. Second method: flatten and roll lengthwise, then fold into a ball and seal.
13
Rest the shaped dough: Let them rest for 10 minutes uncovered to relax the gluten.
Timer Available:Shape Rest (10:00)
14
Final shaping: Fold them to tighten the surface - it will help them maintain their shape. Move to the baking tray.
15
Final proof: Cover with a towel and let rise for 30 minutes until they feel light and puffy.
Timer Available:Final Proof (30:00)
16
Preheat and score: Preheat oven to 430°F (220°C). The oven hums in anticipation! Score the bread with a sharp blade or knife - it will help it expand nicely. Today I'll make three crisscross cuts. I love the color!
430°F (220°C)
17
Prepare for baking: They look like little pumpkins! Sprinkle a little water around the bread for steam. Cover with another tray of the same size.
18
Steam baking: Bake at 430°F (220°C) for 20 minutes covered. This creates that perfect crispy crust.
430°F (220°C)
Timer Available:Steam Baking (20:00)
19
Final baking: Remove the top tray and bake for 10 more minutes. What a color!
Timer Available:Final Baking (10:00)
20
Enjoy the results: Our little pumpkins are ready! They sing as small cracks form on the crust - the best song in the world! Crispy on the outside, soft inside.

Watch the Video Tutorial

See every step in action! Follow along with the complete video guide for perfect results.

Pumpkin Season Bread