Saturday, October 16, 2021

Pumpkin-shaped Bread



Fall is in the air (although not in southern California), and that means pumpkins!  All across the InterWeb there are gorgeous breads, shaped like pumpkins and tasting all spicy.  For the October challenge, our hostess, Cathy, from Bread Experience, asked the Babes to make Rustic SourdoughPumpkin-shaped Bread. 

While I used the fall spices, I used cauliflower puree instead of pumpkin, primarily because I had cauliflower puree that needed to be used, and I didn’t want to open a new can of pumpkin for such a small amount.  You really can’t tell the difference, taste-wise, in the final bread.

Cathy’s instructions advised not to tie the string too tightly, but, I think I didn’t tie it tightly enough, because the final shape has just a hint of pumpkin. 

I also studied techniques from other bakers to learn how they achieved the right shape, so, for me, this is a work in progress, and it’s definitely a technique I would like to try again.  I put extra slices in the freezer for future snacks.

Go to Cathy’s website to read about her variations and suggestions, then, bake along with Babes for this delicious autumn bread.


Check out the other Bread Baking Babes:





hobby baker Kelly said...

What a great way to use up that bit of cauliflower I forgot in the back of the fridge!

Aparna said...

Cauliflower purée! What an unusual and interesting idea.

Cathy (Bread Experience) said...

What a cool bake! I think you achieved the pumpkin shape even if you didn't get the deep creases. I didn't realize cauliflower puree was a thing. I want to try an all white heirloom version sometime and cauliflower just might be the ticket.

Katie Zeller said...

That looks more like my actual pumpkins.... But it's the taste that counts!

Elizabeth said...

And here I thought that I was transgressing by using butternut squash instead of pumpkin!

Your bread looks lovely!

MyKitchenInHalfCups said...

So it’s a soft pumpkin! I’d say it’s an excellent loaf!