Thanksgiving is a great opportunity to show off your baking skills, and this pumpkin wreath bread is no exception. Golden dough in the shape of a wreath topped with coarse salt and pumpkin seeds makes a lovely centerpiece and delicious addition to the holiday meal.
No baking skills? No problem. The breadmaker does all the work. All you need to do is form the dough into a ring and use your kitchen shears to create the wreath shape.
Use a ruler if you want help guiding you where to cut. We placed ours about every 2 inches.
Kitchen shears make cutting the dough easy.
Baking the bread on parchment paper makes cleanup and removal easy.
Brush the wreath with egg white.
Place pumpkin seeds on top of the wreath. Spread them out nicely and press if they need help sticking well.
Sprinkle with generous amounts of sea salt. If you sprinkle from high up, the salt will spread more evenly than if you hold you your hand close to the wreath.
Once it’s covered with your toppings, it’s ready for the oven. Keep an eye on it to make sure it doesn’t overcook.
You can hang your wreath with a wide ribbon.
When it’s time to serve, place a small bowl of butter in the center.
You’ll have a lovely centerpiece for your Thanksgiving table.
Pumpkin Wreath Bread
- 3/4 cup pureed pumpkin
- 1 egg, beaten
- 1/2 cup milk
- 1/4 cup warm water (105 to 115F)
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 5 cups flour
- 2 1/4 teaspoons bread machine yeast
- 1 large egg white
- 1 teaspoon water
- 1/4 cup pumpkin seeds
- Coarse sea salt
- In a large bowl, combine pumpkin, egg, milk, water, sugar, butter, salt, cinnamon and nutmeg. Pour into bread pan of breadmaker.
- Add flour to pan. Sprinkle yeast over flour.
- Process in breadmaker on DOUGH cycle.
- Line a baking sheet with parchment paper. Remove dough from breadmaker and place on lined baking sheet.
- Using thumbs to make a hole in center of dough, stretch dough to make a 9-inch diameter ring with a center hole of about 5-inches.
- Let dough rise until double in size, about 1 hour.
- Heat oven to 375°F.
- Hold kitchen shears at a 45-degree angle, cut from the top of ring to make 8 even cuts around the ring. Pull the sections away from the center to create the leaf shape.
- In a small bowl, beat egg white and water until foamy.
- Brush dough wreath with egg white mixture. (It’s possible you may not use it all.) Sprinkle with pumpkin seeds and sea salt.
- Bake 20 to 25 minutes or until golden. Cool on parchment on wire rack.
Whatever your taste preferences or dietary needs, you can satisfy them with Hamilton Beach® Bread Machines. Developed with nutrition in mind, they feature settings such as gluten-free and whole-grain so you can bake wholesome breads using a variety of flours.