Ingredients:

  • cup warm milk (105°F – 115°F)
  • ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • large eggs, room temperature
  • ¾ cup pumpkin purée (unsweetened)
  • tablespoons unsalted butter, melted and cooled
  • cups all-purpose flour, plus more for dusting
  • ½ teaspoons salt
  • teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • large egg whisked with 1 tablespoon milk (for egg wash)
  • About 4 feet of clean, oven-safe cotton twine

Instructions:

  1. Activate the Yeast: Combine warm milk, yeast, and 1 teaspoon of the sugar. Let stand 5-10 minutes until foamy (bloomed).
  2. Mix Wet Ingredients: Whisk the remaining sugar, eggs, pumpkin purée, and melted butter into the yeast mixture.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, salt, cinnamon, nutmeg, and ginger.
  4. Form the Dough: Gradually add dry ingredients to the wet mixture. Mix until shaggy, then knead (by hand or machine) for 6-8 minutes until smooth and elastic.
  5. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (approx. 1.5 hours).
  6. Shape the Pumpkin: Punch down the dough gently. Shape into a tight, smooth ball and place it on a parchment-lined baking sheet. Place a small, heatproof ramekin directly on top of the dough ball as a temporary centre weight.
  7. Tie the Segments: Using the kitchen twine, tie 6-8 sections around the loaf perimeter, mimicking pumpkin ribs. Secure the twine against the base. Ensure the twine is not tied excessively tightly around the middle.
  8. Second Rise (Final Proof): Cover loosely and allow to proof for 45-60 minutes until puffy. Preheat oven to 375°F (190°C) during the last 15 minutes of rising.
  9. Bake: Carefully remove the central ramekin. Brush the entire loaf generously with the egg wash. Bake for 35-40 minutes, rotating halfway through, until deep golden brown and hollow-sounding when tapped.
  10. Final Touches: Immediately after removing from the oven, brush with 2 tablespoons of melted butter mixed with a pinch of cinnamon. Let cool on a wire rack until warm before slicing.