Pumpkin Bread Bowls

Truly an impressive way to serve soup!

Pumpkin Bread Bowls


6 bowls 6 bowls


Intermediate Intermediate

Prep Time

0:25 0:25

Bake Time

15 minutes 15 minutes

Rise Time

2 hours 2 hours

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  • 1/2 cup milk
  • 1/2 cup water
  • 2 tablespoons butter OR margarine
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1/4 cup warm water (100? to 110F)
  • 1 cup canned solid pack pumpkin
  • 2-1/2 cups bread flour
  • 2 to 2-1/2 cups whole wheat flour


  1. Heat milk, 1/2 cup water, butter, sugar and salt until butter is melted. Cool to between 100° to 110°F. Dissolve yeast in 1/4 cup warm water in a large mixing bowl. Stir in milk mixture, pumpkin and 1 cup of each flour. Beat until smooth. Mix in remaining bread flour and enough whole wheat flour to make a soft dough.
  2. Turn dough onto lightly floured surface; knead until smooth and elastic about 6 to 8 minutes. Place in greased bowl; turn greased side up. Cover and let rise in a warm, draft-free place about 1-1/2 hours.
  3. Punch down dough. Divide into six portions; form each into a flattened ball. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 400°F for 15 minutes.
  5. To serve: Cut off the top of each bowl and hollow out the center. Fill with a favorite soup or chili.
  6. Recipe Note: If desired, use the center portion of each bowl for bread crumbs, OR, cut into cubes and toast for croutons.

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