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I love soup season! Sometimes there’s nothing better than some homemade soup in a nice crusty bread bowl. So naturally in honor of fall and after seeing how much you loved the pumpkin baked brie, I had to make pumpkin shaped bread bowls.
Using a store bought dough makes it so easy! Literally thaw, shape and bake! This would also be a cute vessel for dips for Thanksgiving too! Scroll down to see how I made a pumpkin bread bowl.
How to make a Pumpkin Bread Bowl
You will need:
- Frozen store bought dough
Start by thawing the dough. Take a large baking sheet, spray with cooking spray and place the loaves on the sheet. Next take a piece of parchment paper, spray with cooking spray, and place over the frozen dough, spray side down so that it doesn’t stick or make a mess.
Once the dough has thawed (about 2-3 hours), cut the loaves into halves and roll into a ball.
Now here is where you can learn from my mistakes-Line a baking sheet with parchment paper. Cut 4 pieces of twine and lay out so that they look like spokes of a wheel. Place each ball of dough on top, and again cover with parchment paper sprayed with cooking spray, spray side down.
Allow the dough to rise for a few hours. (Originally I had allowed the dough to rise first and then tried wrapping with twine and it got messy).
Once the dough has risen, you are ready to shape your pumpkin bowls.
Preheat the oven to 350 degrees F.
Bring up the sides of the twine and tie in the center so that it makes the shape of a pumpkin and gives you seams. Trim any excess twine.
Prepare an egg wash by cracking an egg in a bowl, add a splash of water and whisk completely.
Using a pastry brush, brush the dough with the egg wash.
Bake the dough for about 25-30 minutes, or until golden brown.
Allow your pumpkins to cool briefly and then cut and remove the twine.
Use a knife to cut the tops off and scoop out some bread from the sides to make a larger vessel to hold your soup or dips.
Fill and serve!
Linking some kitchen items I used below:
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