How To Make A Pumpkin Shaped Sourdough Bread Loaf

Learn how to make a pumpkin shaped sourdough bread loaf to light up Halloween and adorn your Thanksgiving table!  This festive fall sourdough bread score + shaping is the perfect way to add charm and character to your holidays.

Why You’ll Love It

Flexible: This pumpkin shape tutorial can be used on any type of sourdough bread- from pumpkin flavored sourdough bread to a classic Dutch oven sourdough, or even herb sourdough bread.

Creative: This easy bread shaping tutorial will show you how to make an adorable, edible pumpkin sourdough bread centerpiece, which you can transfer to other loaves like mini sourdough loaves for gift giving. This is the perfect bread to feature at the holiday table alongside other sourdough Thanksgiving recipes like pumpkin sourdough focaccia.

Easy: I’ve included my best tips and tricks for coaxing your bread into a pumpkin shape, as well as a step by step instructions.

Festive: This pumpkin shaped sourdough bread is one of my favorite cozy fall sourdough recipes. You can use it when making sourdough flavored pumpkin bread.

Craving more pumpkin flavor?

Ingredients + Supply Notes

You’ll need a few ingredients and supplies to create this adorable pumpkin loaf:

• Cinnamon sticks: cut one cinnamon stick in half and stick it in the top of the pumpkin for a stem
• Butcher’s twine: This will be used to create sections on the pumpkin loaf
• Sharp razor blade: to score a unique design down the sides of the pumpkin
• Parchment paper
• A raw, round loaf of sourdough bread, proofed and shaped into a round boule

You can explore more creative sourdough scoring ideas here.

Jamie’s Recipe Tips

• You want this bread to have a good oven spring, so make sure to ferment your dough correctly. Sourdough bread is fully fermented when it is almost double in size, has a few bubbles on the top of the dough, feels light and airy, and pulls away easily from the side of the bowl. If you’re unsure about timing, see my sourdough baking schedule guide for easy overnight and same-day timelines.
• For best results, use baking-friendly twine or string, and soak the strands in oil before using so they do not stick to the bread. I use butcher’s twine.
• The strings need to be lightly snug, but not tight. If they are loose, they will shift when you transfer the bread to the oven.
• Practice makes perfect!  Experiment shaping the bread dough + adding the string a few times before making this pumpkin shaped loaf for Thanksgiving.  
• For really easy scoring, place the dough in the freezer for 20-30 minutes prior to shaping it and scoring it.  Get more sourdough scoring tips here.

If you don’t have a banneton basket, you can arrange the twine on top of the parchment paper, then simply set your dough on top of the parchment paper and butcher’s twine.

What Kind Of Bread To Use

You can use any artisan sourdough bread loaf for this recipe. Here are a few of my sourdough recipes that I’ve used: 

• Simple dutch oven recipe
• Sourdough pumpkin bread with cinnamon swirl
• Easy overnight sourdough bread
• Whole wheat flour sourdough
• Same day recipe

Which ever recipe you use, aim for a proper fermentation time for this dough, so the bread is easy to handle but still fully developed. 

Variations

• Add some pumpkin spice to your dough to add subtle pumpkin flavor
• Experiment with your scoring patterns to get different effects.
• If you don’t have cinnamon sticks, cut a date in half and use it for the stem Or use a real squash stem!

How To Make A Pumpkin Shaped Bread Loaf

First, cut four pieces of string about 28 inches in length. Soak them in olive oil for a few minutes, then remove the excess oil with a paper towel. Preheat your oven to 425 degrees F to prepare to bake the dough.

Step 1: With the dough in the banneton, drape 4 pieces of twine across the dough, spaced equally, tying a knot together with one of the strings. This will give you 8 pumpkin “sections” total.

Step 2: Place a piece of parchment paper on top of the dough, then gently flip the dough over onto the parchment paper.

Step 3: Connect each piece of string together and tie it in a knot in the center of the dough, making sure to watch your spacing. Make sure the string is snug but not too tight. Cut off the excess string when done.

Step 4: Dust the dough with rice flour or bread flour. Use a sharp razor or lame to score each section of the pumpkin shaped loaf. Use quick, confident scores at a 45 degree angle.

Place your dough into the Dutch oven and follow the baking instructions in your recipe.

Step 5: Remove from the Dutch oven after baking, let cool for a few minutes, then cut the string.  Cut a cinnamon stick in half and press it into the center of the bread.