Festive pumpkin bread baked in the shape of pumpkins

These fall loaves not only resemble little pumpkins, but they're infused with all the flavors and spices of the season.

Check out the full recipe below from expert baker and Food Network Holiday Wars host Shinmin Li.

Pumpkin Rolls

Ingredients
10 grams dry yeast
70 grams plus 1 tablespoon sugar
90 mililiters lukewarm milk
500 grams bread flour
75 grams melted butter
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Pinch of salt
Orange zest (1/2 - 1 small orange) - optional
240 grams pumpkin puree
1 egg

Directions

Making the dough: Mix the yeast with 1 TBL of sugar and 5 tsp of lukewarm milk (30gr).

Sieve 2/3 of the flour (335gr) into mixing bowl and make a well in the center.

Pour the yeast mixture into the well and sprinkle flour 1-inch thick over it.

Arrange the sugar, and melted lukewarm butter on the flour around the well (try to avoid direct contact with the yeast mixture). As soon as the flour on top of the yeast mixture shows deep cracks mix together all the ingredients.

Add the rest of the warm milk (60gr), pumpkin puree, spices, and egg. Beat the dough to combine.

Then add in the rest of the flour (165g) together with the orange zest. If the dough should stick add a little more flour. Knead until all flour has been absorbed.

Cover the dough loosely with plastic wrap, stand in a warm place until doubled in size (about an hour depending on temperature). Then shape the dough and egg wash the surface.

Put bread on buttered pan and place in the oven for a second proof, while the oven is heating to 400 degrees.

Bake for about 20 - 25 minutes or until the crust is golden, shiny and sounds hollow when knocked.

Forming the bread: Divide dough into eight sections. Knead gently to form smooth balls. Tie strings across the dough to resemble a pumpkin. Don't tie too tightly because the dough will expand while baking. Place evenly on buttered pan and egg wash.

Recipe Courtesy: Shinmin Li