Pumpkin Bread Bowls


Truly an impressive way to serve soup!





6 bowls

Prep Time

25 minutes

Rise Time

2 hours

Bake Time

15 minutes


  • 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 110°F)
  • 1 cup canned solid pack pumpkin
  • 2-1/2 cups bread flour
  • 2 to 2-1/2 cups whole wheat flour


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.  

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.  

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. Bake at 400°F for 15 minutes.  

To serve:  Cut off the top of each bowl and hollow out the center. Fill with a favorite soup or chili. 

Recipe Note:  If desired, use the center portion of each bowl for bread crumbs, OR, cut into cubes and toast for croutons.