I feel that I should start this one out with a warning… these little pumpkin shaped pumpkin chip loaves are both delicious and so wonderfully adorable that you should be fully prepared before baking them (you will most likely want to make more as soon as you finish your initial batch).
These little loaves are made with a tasty pumpkin bread that is moist like brioche with the heft and chew of challah. The dough is spiced with a combination of cinnamon, cloves, all spice, ginger, nutmeg and cardamom with just the right amount of milk chocolate worked into each beautiful loaf.
They are a cheerful way to start your day or the perfect addition to any fall dinner table or holiday party. You will love them!
Let’s get them started…
Start by gathering 450 grams of all purpose flour (which is just under 3 3/4 cups), 160 grams of pumpkin puree (3/4 cup), 1/2 teaspoon of active dry yeast, 4 tablespoons of butter, 1/4 cup of whole milk, 80 grams of brown sugar ( which is 1/3 cup tightly packed), 1 egg, 1 tablespoon of vanilla extract, 1 tablespoon of fresh orange zest and 2 teaspoons of pumpkin spice or chai spice.
Either of these spice mixtures work great for this bread and are an important part of the delicious flavor. If you are a big fan of cinnamon, go with the pumpkin spice, but if you want more influence from the cloves, cardamom and all spice, then use the chai spices.
Warm 1/4 cup of whole milk in a medium bowl to between 100-110 degrees and whisk in 1/2 teaspoon of active dry yeast. Let this mixture sit undisturbed for 5-7 minutes or until the surface of the milk is foamy (this means your yeast is awake or “bloomed”).
In a large bowl, combine 450 grams of all purpose flour and 2 teaspoons of pumpkin spice or chai spice and set it aside.
Once the yeast has bloomed, whisk 160 grams of pumpkin puree, 80 grams of brown sugar, 1 egg and 1 tablespoon of vanilla extract in with the milk and yeast.
Pour the pumpkin puree mixture in with flour mixture and add 1 tablespoon of fresh orange zest into the bowl. Mix until all of the ingredients are incorporated and a dough begins to come together.
Knead the dough a bit by hand in the bowl until most of the flour is incorporated.
Add half of the cubed butter and knead until it is incorporated. Add the remaining butter and transfer the dough onto a floured work surface.
Continue kneading until the dough is smooth and elastic and then transfer the dough into a large glass bowl that has been lightly greased.
Cover the bowl tightly with plastic wrap and let it rest in a warm place for 2 hours or until the dough has puffed to double its original size.
Look at how much it has puffed up! Plus, it smells so good already…
Transfer the dough onto a lightly floured surface and divide it into equal portions. I divided my dough into four portions, which gave me loaves that were about six inches across, but you can divide the dough in half for a ten inch loaf or even into six portions, which gives you super cute four inch loaves. Options are always fun!
Roll each portion into a square (or a rectangle) that is somewhere around 3/4 of an inch thick. Sprinkle some mini milk chocolate chips over the entire surface and then fold the four corners of the dough over to secure the chips (photos below).
Once all four corners have been folded in, flip the dough over, so the seam side is down and begin to tuck the edges under to form a smooth, round ball of dough.
Repeat this process with each portion of dough.
A few pieces of kitchen twine is the secret to achieving that cute little pumpkin shape.
Cut four pieces of twine long enough that they can be easily tied over the top of your shaped dough leaving a little excess. Arrange them in a star pattern forming eight wedges. Place one shaped portion of dough in the center (photo above).
Loosely tie each piece over the dough leaving enough room for a finger to tuck under the twine. The dough will puff up even more during the second rise, so leave a little room for this when you are tying the twine.
Once all four pieces are tied, arrange the twine so the eight wedges are as uniform as possible and place the shaped and tied dough onto a parchment lined baking sheet.
Cover the baking sheet with a clean thin kitchen towel and let the dough rest for 60 minutes or until the dough is nice and puffy.
In a small bowl, whisk together 1 egg and 1 teaspoon of milk and once the dough is rested, lightly brush the exterior with the egg wash.
Bake your puffy little pumpkins at 350 degrees for 20-30 minutes (depending on how big they are). Once they are golden brown and feel set to a light touch, transfer them onto a cooling rack.
Look at how cute they are!! Once they have cooled a bit, carefully remove the twine.
So, they are cute at this point, but if you would like to make them even cuter, stick a small piece of a cinnamon stick into the top (making a stem) and dust them with confectioner sugar.
Gosh they are adorable….
They are not just pretty though! They are absolutely delicious too. The are soft and fluffy, but somehow have a great chewiness too. I love their texture. The pumpkin flavor is clear and the spices are bold, but not overwhelming…. and the little flecks of chocolate are just perfect.
Whether you want something incredibly adorable to serve at an upcoming holiday party or to decorate your next dinner party table or you just want something super cute and cheery to wake up to… make these pumpkin chip loaves. You will be so glad that you did…
Happy pumpkin season everyone!!
Pumpkin Chip Bread
Ingredients
- 450 grams all purpose flour (just under 3 3/4 cups)
- 160 grams pumpkin puree (3/4 cup)
- 1/2 teaspoon active dry yeast
- 4 tablespoons butter, cubed, room temperature
- 1/4 cup whole milk, warm (between 100-110 degrees)
- 80 grams brown sugar (1/3 cup tightly packed)
- 1 large egg
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin or chai spice mixture
- 1 tablespoon fresh orange zest
- 1/2 cup mini chocolate chips (optional)
- 1 teaspoon whole milk, room temperature (for the egg wash)
- 1 large egg, room temperature (for the egg wash)
- confectioners sugar (garnish)
- cinnamon sticks (garnish)
- kitchen twine
Instructions
- Combine 1/4 cup of warm whole milk with 1/2 teaspoon of active dry yeast in a medium glass bowl
- Whisk to combine the milk and yeast and let it sit for 5-7 minutes or until the yeast has bloomed and surface is foamy
- While the yeast is blooming, combine 450 grams of flour and 2 teaspoons of spices in a large bowl and set aside
- Once the yeast has bloomed, add 160 grams of pumpkin puree, 80 grams of brown sugar, 1 egg and 1 tablespoon of vanilla extract and whisk to combine
- Transfer the yeast and pumpkin puree mixture into the bowl containing the flour and spices
- Add the orange zest and then mix until combined
- Once the dough starts to come together, add half of the butter cubes and knead until they are incorporated
- Add the remaining butter cubes and continue kneading in the bowl until all of the butter and flour has been incorporated
- Transfer the dough onto a floured surface and knead the dough until it feels smooth and elastic
- Transfer the dough into a large greased glass bowl and cover tightly with plastic wrap
- Rest the dough in a warm place for 2 hours or until the dough puffs to double its original size
- Transfer the dough onto a lightly floured surface and divide it into 2 or 4 equal portions (depending on how small you want your loaves)
- Working with one portion at a time, roll the dough out into a large square that is between 1/2"-3/4" thick
- Sprinkle the surface of the dough with mini milk chocolate chips (optional)
- Fold the 4 corners of the square in on top of each other to close the chocolate chips inside and then tuck the edges under to form the dough into a smooth round shape
- Cut 4 long pieces of kitchen twine and place them on a flat surface in a star pattern (forming 8 wedges)
- Set one shaped portion of dough in the center of the strings
- Loosely tie each string over the top of the ball of dough (leaving just enough space to fit a finger under it) and adjust the strings so they are evenly spaced around the ball of dough
- Cut away the excess string and transfer the shaped and tied dough onto a parchment lined baking sheet
- Repeat the process with the remaining dough
- Preheat your oven to 350 degrees
- Once all of the portions have been shaped and tied, cover them with a clean, thin kitchen towel and let them rest for 45-60 minutes or until they are nicely puffed up
- Whisk together 1 room temperature egg with 1 teaspoon of room temperature whole milk and set aside
- Once the dough is puffed, lightly brush the egg wash over each piece
- Bake in a 350 degree oven for 20-30 minutes (depending on how small you formed your loaves)
- The bread is done when the top is golden brown and the surface feels set to a light touch
- Transfer the bread onto a cooling rack and carefully remove the kitchen twine
- Let the bread cool fully
- Dust with confectioners sugar and garnish with short cinnamon sticks before serving
- Enjoy your adorable loaves!!
