Pumpkin Spice Pan de Muerto is the traditional Day of the Dead bread flavored with sweet pumpkin, cozy spices, and a sprinkling of sugar.
Pan de Muerto is the traditional yeasted, slightly sweet bread made around this time every year for Dia de los Muertos. You’ve seen me make many variations over the years but I’ve fallen especially hard for pumpkin spice this year and it upped and slipped its way into my pan de muerto too.
What is Pan de Muerto?
Upon first glance pan de muerto may seem a little intimidating but if you’ve made any sort of yeasted bread before than this is no different. The shaping of the “skull” and “bones” on top is really the hardest part (aside from waiting for it to rise) and that takes little more than rolling the dough into ball and snake shapes which is something you’ve been doing since preschool so I know you’ve got this.
How Do You Make It?
For step-by-step pictures on how to shape the loaves go to my Chocolate Anise Pan de Muerto recipe which breaks it down in photos plus features a very adorable 3-year-old Hiro. Just make sure you read the recipe all the way through once or twice because it does involve about 4 hours of rising so you want to make sure you give yourself enough time to make the bread all the way through.
I made this Pumpkin Spice Pan de Muerto recipe for the big Dia de los Muertos fiesta that I threw with This Mess Is Ours and Salt and Wind which if you are thinking of throwing a get together to celebrate Day of the Dead you should definitely check out. There are decorating ideas, ideas for making your own altar, a complete menu, and lots of photo inspiration.
Pan de Muerto Recipes From Years Past
First and last photos courtesy of This Mess Is OursPrint
Pumpkin Spice Pan de Muerto Recipe
Traditional Day of the Dead bread flavored with all the things we love about fall, sweet pumpkin, cozy spices, and a sprinkling of sugar.
- Prep Time: 4 hours
- Cook Time: 50 mins
- Total Time: 4 hours 50 mins
- Yield: 3 loaves 1x
- Category: Bread
- Method: Baking
- Cuisine: Mexican
- 2/3 cup milk (I used almond milk but any type of milk works)
- 1 (7-gram) package (2 1/4 teaspoons) active dried yeast
- 4 3/4 cups all-purpose flour, divided
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar, divided
- 1/2 cup pumpkin puree
- 2 large eggs, plus 1 more for egg wash
- 3 teaspoons pumpkin pie spice
- 1 teaspoon orange flower water
- 1/2 teaspoon kosher salt
- Pour milk into a glass measuring cup and heat in the microwave to between 105°F-115°F (about 20 seconds). Or you could heat gently in a small pan over low on the stove. Use a thermometer to be accurate.
- Pour milk into the bowl of a stand mixer fitted with the paddle attachment. Sprinkle yeast and 1/4 cup flour over the top and whisk to combine. Let sit about 10-15 minutes until creamy and slightly puffed.
- Add oil, 3/4 cup of the sugar, and pumpkin and stir on low to combine. Add the 2 eggs, one at a time, until completely incorporated. Add pumpkin pie spice, flower water, salt and remaining flour and mix on low until a dough forms, about 1 minute.
- Switch to the dough hook attachment and knead dough on medium for 8 minutes.
- Grease a large bowl and transfer dough to the greased bowl. Cover with plastic wrap and let sit in a warm place until doubles in size, about 1-2 hours.
- Transfer dough to a clean surface and cut into 3 equal pieces. Take each piece and cut off a hunk of dough about the size of a walnut from each. Form the larger pieces of dough into round loaves. You can use a little flour if you need to prevent sticking but try to use as little as possible. Place round loaves on a parchment-lined baking sheet at least 2-inches apart. Use two baking sheets if necessary.
- With the smaller walnut-sized pieces of dough you will cut each one in half and roll them into long snake-like shapes that fit over the larger rounds. Make an indentation in the middle of each and two more indentations about an inch from the ends so they look like bones.
- Criss cross two of the “bones” across the top of each loaf with the middle indentations overlapping. Press gently to adhere.
- Cover with a clean dish towel and let rise until doubled, about 1-2 hours.
- Heat oven to 350°F. Beat remaining egg with a tablespoon of water and brush egg wash over the loaves. Sprinkle 1/4 cup of sugar over the top of each loaf and bake in the middle rack on the oven until golden and hollow sounding when tapped, about 40-50 minutes. Sprinkle with more sugar or even cinnamon-sugar when they come out of the oven, if you’d like.
- Let rest at least 20 minutes before slicing.