Pumpkin Bread Bowl
Transform your cozy mealtime routine with this irresistible Pumpkin Bread Bowl recipe, a fall-inspired twist on the classic bread bowl! Made with real pumpkin puree and a touch of brown sugar, these soft, golden bowls bring a subtle sweetness that perfectly complements hearty soups, creamy stews, or savory dips. The dough is easy to prepare and kneads into a smooth, elastic texture, while an egg wash gives the finished bread a gorgeous, glossy sheen. Hollowed out and ready to fill, these pumpkin bread bowls are both functional and edible, making them an impressive, eco-friendly serving option that's as delicious as it is creative. Perfect for chilly evenings or seasonal gatherings, this recipe brings together comfort and flair in every bite.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 0.5 cup Pumpkin puree (unsweetened)
- 2 tablespoons Brown sugar
- 2 tablespoons Olive oil
- 3.5 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
Add the pumpkin puree, brown sugar, and olive oil to the yeast mixture. Stir until well combined.
Gradually mix in 3 cups of all-purpose flour and salt. Stir until the dough starts to come together.
Transfer the dough to a floured surface and knead for about 8-10 minutes, adding the remaining flour as needed, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch the dough down and divide it into 4 equal portions. Shape each portion into a round ball, ensuring the tops are smooth and even.
Place the dough balls on the prepared baking sheet, spacing them apart. Cover with a kitchen towel and let them rise again for 15-20 minutes.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over each dough ball to give them a golden, shiny finish when baked.
Bake in the preheated oven for 20-25 minutes, or until the bread bowls are golden brown and sound hollow when tapped on the bottom.
Let the bread bowls cool slightly, then use a sharp serrated knife to cut a circle at the top of each bowl and hollow out the inside, leaving about a 1-inch thick shell.
Fill the pumpkin bread bowls with your choice of soup, stew, or dip, and serve immediately.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 353.5 g | 129% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 23.0 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 139 mg | 11% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
