Wednesday, October 24, 2018

Pumpkin Boule Bread

Savory crusty pumpkin bread with a light egg bread texture.

Have I ever mentioned how much I love pumpkin? For some reason, I've been obsessed with how pumpkins and other winter squash look since I was a kid but I didn't actually love the taste. But, as an adult, my obsession is complete.

Savory crusty pumpkin bread with a light egg bread texture.

Autumn is my favorite season for several reasons. The pumpkin love, of course, but also the temperatures and the foliage. I wait for the excellent pumpkin ice cream from my local ice cream shop and the pumpkin bread from a local bakery.

Savory crusty pumpkin bread with a light egg bread texture.

I don't mean the sweet pumpkin loaf we think of as pumpkin bread, although I love those too. No, this bakery makes a pumpkin challah that is pure heaven with salted butter and a bowl of soup. I could live on that meal till spring.

Savory crusty pumpkin bread with a light egg bread texture.

Naturally, I had to learn to make it myself. I've seen plenty of recipes for the eggy bread and also recipes for no-egg pumpkin loaves. Eh, too easy. Clearly I needed to make something in between and I think I hit just the right combination with some of the softness of challah and some of the texture of a regular boule. Pass the salted butter, please. Enjoy!
Yield: 16 Servings
Savory crusty pumpkin bread with a light egg bread texture.

Pumpkin Boule Bread

prep time: 2 hour and 20 minscook time: 45 minstotal time: 2 hours and 65 mins
Recipe for a savory crusty pumpkin bread with a light egg bread texture.


1 Packet active dry yeast (approx. 2 1/4 teaspoons)
1/3 Cup warm water (approximately 110 degrees F)
1/2 Cup sugar, divided
2 Eggs
2 Tablespoons vegetable oil
1 Cup unsweetened pumpkin puree
1/2 Teaspoon cinnamon
2 Teaspoons salt
4 Cups all-purpose flour, or more as needed


Add the yeast, water and half the sugar to the bowl of a stand mixer (with the dough hook attachment) and let sit for 10 minutes until the yeast becomes frothy.

Add the eggs, oil, pumpkin puree, cinnamon, salt and remaining sugar and beat together.

With the machine running, start adding in the flour, a half cup at a time until the dough is firm and begins to climb up the dough hook.

Place the dough in an oiled bowl, cover with a towel and place in a warm spot for an hour to rise.

Turn the dough out onto a floured surface, punch down and form into a large round boule, or 2 smaller boules. Place on a baking sheet, or baking stone if you have one, score the tops, cover with the towel and let sit for another hour to rise again.

Pre-heat the oven to 350 degrees F.

Bake for 40 - 45 minutes or until the top is a light golden brown.
Created using The Recipes Generator


  1. when do you add the second half of the sugar?

    1. Thanks for catching the omission. You add it when you add the eggs, pumpkin, etc. I've corrected the instructions.

  2. thank ye kindly! im on my final proof right now i cant wait to try it!

  3. I used a food processor with the plastic dough attachment - made a bit of a mess. The dough was very very sticky, but turned out so soft and fluffy! No pumpkin flavor, but the warm spice mix (instead of just cinnamon) is great!


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