Hello everyone! I love making bread, but I don’t always have the time for anything fussy — which is why this no-knead pumpkin bread is one of my favorites. It’s full of cozy fall flavors and comes together so easily, making it perfect for a quiet weekend morning or a quick treat after school.
I also love that it’s a great way to use up leftover pumpkin purée — which, if you haven’t tried my Dalgona Pumpkin Spice Latte, you need to! That latte is a fall must at my house, and its also the reason I always have pumpkin purée frozen in half-cup portions — ready to grab for this bread or the latte whenever I want.
It’s soft, lightly sweet, and just perfect on its own or with a pat of butter and drizzle of honey. Cozy, seasonal, and so easy — you’ll want to make it again and again.
Why should you make this recipe?
The best part? It takes almost no effort. You only need about 5–10 minutes of active prep, and then the bread does its thing while it rises and bakes. That means you can go about your day, sip a coffee, or curl up with a book while the kitchen fills with that amazing pumpkin-and-spice aroma. It’s easy, hands-off, and the reward is a soft, flavorful bread that feels like fall in every bite.
Ingredients:
- Pumpkin purée – You can use fresh or canned. Bonus tip: freeze any leftover purée in half-cup portions so you can use it later — no need to throw anything away.
- Lukewarm water – Make sure it’s warm but not hot, or it could kill the yeast.
- Kosher salt
- Active dry yeast or instant yeast.
- Maple : or use honey instead
- Melted unsalted butter
- Old-fashioned rolled oats
- Whole wheat flour
- All-purpose flour
- Cranberries, pecans, and/or shelled roasted pumpkin seeds – Cranberries, pecans (or swap for walnuts!), and/or shelled roasted pumpkin seeds – This is your chance to get creative! Use just one, mix two, or combine all three for a flavorful medley. In my version, I combined all three for extra texture and taste.
Directions:
Mix the wet and dry ingredients until just combined — no kneading needed. Let the dough rise for a couple of hours, then shape gently into a ball, either to bake immediately or refrigerate for later. Bake in a Dutch oven or loaf pan until golden brown, letting it cool completely before slicing.
How to Serve:
This pumpkin bread is fantastic with a little butter and a drizzle of honey. I also love enjoying it with a cup of my Dalgona Pumpkin Spice Latte, which I make every year and keep frozen in ready-to-go portions — just whip it up with some hot milk whenever the craving hits.
How to Store:
If you’re not ready to bake your bread right after the first couple of hours of rising, don’t worry! Just cover the dough and pop it in the fridge. When you’re ready to bake, take it out, shape the bread as instructed, and let it rise for about 50 minutes since it’s been chilled. You can even double the recipe — bake one loaf now and save one for later in the week. Freshly baked bread is at its best the day it comes out of the oven, but if you have leftovers, here are a few ways to store it:
- Store it in a linen bread bag.
- Place it in an airtight container or zip-top bag — this keeps it from drying out, though the crust may soften a bit.
- Keep it on the counter, cut side down, to help preserve its texture.
- Use a closed paper bag.
Variations:
I added cranberries, walnuts, and pumpkin seeds to this bread, but feel free to omit any or all of them — you can also swap the walnuts for pecans, or try other dried fruits and nuts to suit your taste.
You can bake the bread in a rectangular loaf pan instead of a Dutch oven. Just lower the oven temperature to 350°F and brush the top with an egg wash so it browns nicely. It will give you a rectangular loaf instead of a round one, but I’ve tested both methods and the taste and texture are very similar.
Here I am making the same recipe but I have shaped the dough differently and placed in a rectangular loaf pan. After the second rise is done I brushed the dough with egg wash before placing it in the oven.
This is what is looks like when it is shaped as a loaf, and cooked in a loaf pan at a lower temperature.
Tips:
- If your house is cold or your ingredients — like pumpkin purée, honey, or maple syrup — have been in the fridge or freezer, make sure to bring them up to room temperature or slightly lukewarm before mixing. Cold ingredients can slow down the dough and make it take forever to rise. Just be careful not to make them too hot, or you’ll risk killing the yeast — a good rule of thumb: if it’s too hot to touch with your finger, it’s too hot for the yeast. Aim for room temperature or a gentle lukewarm warmth for the best results.
- When handling your hot Dutch oven, exercise caution. It’s both extremely hot and heavy, so make sure to use oven mitts for safety.
- While this dough is relatively easy to prepare, it’s important to note that doughs with higher hydration levels can be a bit trickier to shape. If you find it challenging, consider refrigerating the dough after the first rise, which will make it more manageable. In such cases, allow for a slightly longer second rise.
- If this is your first time making this recipe, keep a close eye on your oven. Oven temperatures can vary, so a bit of extra attention ensures your bread bakes to perfection.
Looking for more no knead recipes?
The idea behind this recipe was born from a desire to create a bread that captures the essence of the fall season. It was also heavily influenced by one of my cherished recipe books, “Artisan Bread in Five Minutes a Day.” I wholeheartedly recommend this book if, like me, you have a deep love for both culinary literature and the joy of experimenting in the kitchen. Be sure to check out their website as it is full of tips and no-knead bread recipes.
In the original pumpkin bread recipe, rye flour is used, which gives a distinct and delicious flavor. Since I don’t usually keep rye flour on hand, I swapped it for whole wheat flour and added pecans for a little extra autumn flair. I also prefer baking this bread in a Dutch oven rather than a loaf pan, though a loaf pan works perfectly fine if that’s what you have.
FAQs
Yes, you can. While a Dutch oven helps create a great crust and even bake, you can use a rectangular loaf pan instead. Just make sure to lower the oven temperature to 350 degrees otherwise your bread will burn. You can also brush it with egg wash to make sure the top of your bread browns nicely.
You can use honey or maple syrup. I have not tested with anything else.
Yes, you can freeze this bread. Slice it into portions and wrap them individually in plastic wrap or aluminum foil before placing them in an airtight container or a zip lock bag. To thaw, leave it at room temperature for a few hours or reheat it in the oven.
This recipe wasn’t designed as gluten-free, but you can experiment with gluten-free flour blends. Keep in mind that gluten-free flours behave differently, so it may take some trial and error to achieve the desired texture.
You can enjoy this bread with butter, honey, or alongside soups, stews, or your favorite spreads. It’s also great with cream cheese, pumpkin butter, or as the base for sandwiches.
Absolutely! Feel free to get creative with your add-ins. You can add spices like cinnamon, nutmeg, or ginger for extra fall flavors. Additionally, raisins, dried apricots, or walnuts would be wonderful alternatives to cranberries, pecans, or pumpkin seeds.
Yes, you can double the recipe to make two loaves of bread. This is a great option if you want to have fresh bread on different days or share it with family and friends. Just ensure you have a large enough bowl for the doubled bread dough
To refresh slices of pumpkin bread, you can lightly toast them in a toaster or oven. This will give the crust a bit of crispness while keeping the inside soft and warm.
Enjoy your homemade no-knead pumpkin bread, and savor the cozy flavors of fall! I hope you have the chance to try it out. If you do, please share pictures with me – I would love to see them! And let me know what other new recipes you’d like me to post.
Happy baking!
Claudia
Looking for more fall recipes? Have a look at these!
If you make the recipe I would love to see it! Let me know how it turns out and connect with me on Facebook, Pintrest and Instagram!
No Knead Pumpkin Bread
Equipment
- 1 dutch oven
- 1 large bowl
Ingredients
- 120 grams pumpkin puree canned or fresh
- 230 grams lukewarm water
- 5 grams 1/2 tbsp of active dry yeast
- 60 grams maple or honey
- 35 grams melted unsalted butter
- 3/4 cup total of cranberries, pecans or pumpkin seeds see notes
- 30 grams old fashioned rolled oats
- 100 grams whole wheat flour
- 280 grams all-purpose flour
- 12 grams 1/2 tbsp kosher salt
Instructions
- Start by adding lukewarm water to a large mixing bowl. Stir in the yeast, honey or maple syrup, melted butter, pumpkin purée, and any mix-ins like cranberries, pecans (or swap with walnuts!), and pumpkin seeds.120 grams pumpkin puree, 230 grams lukewarm water, 60 grams maple or honey, 35 grams melted unsalted butter, 3/4 cup total of cranberries, pecans or pumpkin seeds, 5 grams 1/2 tbsp of active dry yeast
- Mix in the rolled oats, whole wheat flour, all-purpose flour, and salt. Combine everything until smooth — there’s no need to knead, so don’t worry about that.12 grams 1/2 tbsp kosher salt, 30 grams old fashioned rolled oats, 100 grams whole wheat flour, 280 grams all-purpose flour
- Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot for about 2 hours, or until it has doubled in size.
- Decide when to bakeBake today: Lightly dust the dough with flour and gently shape it into a ball. Place it in your Dutch oven lined with parchment paper and let it rise for about 30 minutes before baking.Store for later:Cover the dough and place it in the fridge. When you’re ready to bake, remove it, shape it gently into a ball, and place it in your Dutch oven lined with parchment paper. Let it rise for about 50 minutes before baking.
- Preheat your oven to 450°F (230°C)
- Score the top of the loaf with a sharp knife and cover with the lid.
- Place the Dutch oven on the lower rack and bake for 5 minutes at 450°F (230°C). Then reduce the temperature to 400°F (200°C) and continue baking for 35 minutes. Remove the lid and bake for an additional 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Carefully remove the bread from the oven and the Dutch oven. Then, place it on a cooling rack to cool completely. It's best to wait for it to cool before slicing it, as the bread continues to bake even outside the oven. Cutting it while it's still hot may result in a gummy crumb.
Notes
- Mix-ins & substitutions: I added cranberries, walnuts, and pumpkin seeds to this bread, but feel free to omit any or all. You can swap walnuts for pecans, or try other dried fruits and nuts — mix and match to suit your taste.
- Cold ingredients: If your house is cold or your ingredients (pumpkin purée, honey, or maple syrup) have been stored in the fridge or freezer, warm them to room temperature or slightly lukewarm before mixing. Cold ingredients will slow the dough’s rise. Just be careful not to make them too hot — if it’s too hot to touch with your finger, it’s too hot for the yeast.
- Baking options: You can bake the bread in a Dutch oven for a round loaf, or use a rectangular loaf pan. For a loaf pan, reduce the oven temperature slightly (to about 350°F / 175°C) and brush the top with egg wash for a nicely browned crust. The taste and texture are very similar.
-
Make-ahead / storage:
- Dough can be refrigerated after the first rise and baked the next day. Let it come to room temperature and rise for about 50 minutes before baking.
- Freshly baked bread is best the day it’s made.
- Store leftovers in an airtight container or zip-top bag (crust will soften slightly), on the counter cut-side down, in a closed paper bag, or a linen bread bag.
- Serving suggestion: This bread is fantastic with a little butter and honey. It also pairs perfectly with a warm Dalgona Pumpkin Spice Latte — I keep mine frozen in ready-to-go portions for a quick fall treat.
- Gentle handling: Always handle the dough gently to preserve the air bubbles. This helps ensure a light, airy crumb in your finished bread.
- Nutrition note: Calories are estimates. Consult a nutrition professional if you need precise dietary information.
Leave a Reply