Puffy Pumpkin Bread – Tales of the Shire

“Dense and flavourful, it has all the butteriness of a pumpkin and a perfect crumbing that would leave Sandyman boasting for months.”

Warm and golden, this puffy pumpkin loaf is both celebration and comfort. The soft, enriched dough rises high in the oven, thanks to a milk-based tangzhong and a generous scoop of pumpkin purée that keeps the crumb tender. It’s shaped into a round loaf and clipped into segments before baking, creating the illusion of a plump little pumpkin when it emerges from the oven.

The flavor is light and delicate, balanced between sweet and savory earthiness. It’s been gently kissed by spice and has a colorful tint from both the pumpkin and the egg. With a cinnamon stick stem and a little greenery from the garden as garnish, it’s an autumnal hit that would make any hobbit proud.

The cooking in the game is customizable and fun, so I made my version sweet and spicy with the additions of sugar and cinnamon, taking my cue from the adorable cinnamon stick stem in the game image.

Puffy Pumpkin Bread recipe

• Makes: 4 small pumpkin-shaped loaves
• Prep: 25 min active, 1½–2 hr rising time
• Bake: 25 min at 350°F

Ingredients

Tangzhong (starter):

• 3 Tbs. bread flour
• ½ cup milk
• ¼ cup water

Dough:

• ½ cup pumpkin purée (not pie filling)
• ⅓ cup milk (warmed to room temp)
• 3 Tbs. brown sugar
• 1 large egg
• 4 Tbs. butter, softened
• 2¼ tsp. instant yeast (1 packet)
• 1 tsp. salt
• 1 tsp. cinnamon
• ½ tsp. nutmeg (optional: pinch of cardamom)
• 4 cups bread flour (plus a little extra for kneading)

Finish:

• Egg wash (1 egg + 1 Tbs. milk)
• Cinnamon stick or pecan half for the “stem”

Whisk flour, milk, and water in a small saucepan over medium heat. Stir until thickened to a pudding-like paste (about 2 minutes). Cool slightly.

In a stand mixer or large bowl, combine pumpkin purée, milk, brown sugar, egg, softened butter, and the tangzhong. Test the temperature, and when it’s only just warm, add the yeast. Add the remaining dry ingredients (flour, salt, and spices). Mix and knead until smooth and elastic, about 10 minutes. The dough should be soft, but not too sticky to handle, so add a little extra flour if needed.

Form into a ball, place in a greased bowl, cover with plastic or a damp towel, and let rise until doubled (about 1 hour in a warm spot).

Punch down and divide into four equal pieces. Shape these into slightly flattened balls. Using kitchen shears or a very sharp knife (or both!), score the dough along the sides and top to approximate the shape of a pumpkin. Press a cinnamon stick into the middle of each small loaf. Cover lightly and let rise again until puffy (about 45 minutes; heat the oven partway through).

Brush with egg wash. Bake at 350°F for 30–35 minutes, until golden. Allow to cool for around 10 minutes, then press the cinnamon sticks back down if they’ve risen while baking.

These wonderful loaves are best enjoyed the same day they’re baked, and even better while still warm. Consider serving with some cream cheese, honey butter, or a steaming bowl of soup.