Go Back

No-Knead Pumpkin Bread

No-knead pumpkin bread with a crackled golden crust and an open, tender crumb. This overnight-rest loaf uses a shaggy dough for an easy rise, then bakes in a preheated Dutch oven at high heat for depth of color.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
overnight rise 12 hours
Total Time 13 hours
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup bread flour
  • 0.25 tsp instant yeast
  • 1.5 tsp salt
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
Wet ingredients
  • 0.5 cup pumpkin puree
  • 1 cup warm water
  • 0.25 cup warm milk
  • 1 tbsp maple syrup or honey

Equipment

  • 1 Dutch oven

Method
 

Mix dry ingredients
  1. Whisk bread flour, instant yeast, salt, pumpkin pie spice, and cinnamon in a large bowl until evenly combined.
Mix dough
  1. Whisk pumpkin puree, warm water, warm milk, and maple syrup or honey, then stir into the flour mixture until a shaggy dough forms with no dry pockets.
Overnight rest
  1. Cover the bowl with plastic wrap and rest at room temperature for 12-18 hours until the dough is very bubbly.
Prep and preheat
  1. Preheat the oven to 450F and place the Dutch oven inside to heat for 30 minutes.
  2. Turn the dough onto a well-floured surface, shape into a ball, and rest for 15 minutes.
Bake in Dutch oven
  1. Carefully lower the dough into the hot Dutch oven, cover, and bake at 450F for 30 minutes until visibly risen.
  2. Uncover the Dutch oven and bake at 450F for an additional 12-15 minutes, until the crust is deeply golden with a crackled look.
Cool and slice
  1. Cool the loaf on a wire rack for 1 hour before slicing to let the interior finish setting.

Notes

For best oven spring, make sure the Dutch oven fully preheats at 450F for the full 30 minutes and handle the dough gently when transferring. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 3 months. For a lighter option, substitute part of the bread flour with whole wheat flour (replace up to 1 cup) while keeping the dough’s hydration about the same.