Hello everyone! Today, I am sharing a no-knead pumpkin bread recipe that will fill your home with the warm, cozy scents of fall. There’s truly nothing like the aroma, taste, and airy texture of fresh bread. Each bite is a journey through the comforting flavors of the season, making it perfect to enjoy on its own, with a pat of butter, or a drizzle of honey for an extra touch of sweetness. It’s the perfect fusion of seasonal warmth and homemade goodness, making it a perfect addition to your fall culinary repertoire.
Why should you make this recipe?
The great thing about this recipe is that it requires very little effort. Don’t be intimidated by the total time it takes to make this bread because it only requires 5-10 minutes of active prep time. The rest of the time, the bread is either rising or in the oven, leaving you with plenty of free moments to savor the anticipation.
Inspiration for this recipe:
Before we dive into the recipe, I’d like to share a little bit about my inspiration for this bread. When I lived in Brazil, bakeries selling fresh bread were a common sight on practically every street corner. I fondly remember taking evening walks with my grandfather to buy bread, and those moments are dearly missed. But, since I no longer have as many bakeries around, I decided to take matters into my own hands and recreate the magic of freshly homemade bread. Enough reminiscing; let’s get to this delightful pumpkin bread!
Ingredients:
- 120 grams of pumpkin puree: you can use fresh or canned pumpkin puree. FYI: you can freeze the leftover pumpkin puree to use it late, so no need to throw any leftover away.
- 230 grams of lukewarm water: water must be warm but not too hot. If the water is too hot it may kill the yeast.
- 12 grams (1 tbsp)of kosher salt
- 5 grams (1/2 tbsp) of active dry yeast
- 60 grams of honey
- 35 grams of melted unsalted butter
- 30 grams old fashioned rolled oats
- 100 grams whole wheat flour
- 280 grams all-purpose flour
- 2/3 cup total of cranberries, walnuts and/or shelled and roasted pumpkin seeds mix. It is entirely up to you how you want to customize your bread. You can choose to use only cranberries, solely walnuts, or just pumpkin seeds, or get creative and blend any two or all three of these delightful ingredients together. In my version of this recipe, I combined all three for a delightful medley of flavors and textures
Directions:
1. Start by adding the warm water to a large mixing bowl. Then, add the yeast, salt, honey, butter, pumpkin puree, cranberries, walnuts, or pumpkin seeds if you’re using them. Mix quickly to combine.
2. Add the remaining dry ingredients: rolled oats, whole wheat flour, and all-purpose flour. Mix until everything is well combined. There’s no need to knead, so don’t worry about it.
3.First rise: Cover the bowl with plastic wrap and let the ball of dough rise for two hours or until it doubles in volume. Place it in a warm place away from drafts.
4. Second rise:
- Line your Dutch oven with some parchment paper.
- After the first rise, dust the surface of the dough with flour and gently shape it into a ball. Be as gentle as possible to preserve the air bubbles inside the dough. You only want to touch it to shape and form the loaf.
- Place the shaped dough ball in a Dutch oven to rise for another 30 minutes. While the dough is rising for the second time, preheat your oven to 450 degrees.
- After 30 minutes, open the lid, score your loaf with a sharp knife, and place the lid back on.
5. Then place the covered Dutch oven in the oven on the lower rack. Bake for 30 minutes with the lid on.
6. Decrease the oven temperature to 400 degrees and remove the lid. Bake for an additional 10 minutes until the bread is golden brown.
7. Carefully remove the bread from the oven and the Dutch oven. To check for doneness, flip the bread over and tap it. It should produce a hollow sound. 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.
How to Serve:
This pumpkin bread is fantastic when served with some butter or drizzled with honey. You can also enjoy it alongside a bowl of our effortless butternut squash soup for a delightful fall meal.
How to Store:
If you’re not ready to bake your bread immediately after the first two hours of rising, don’t worry. Simply cover the dough and place it in the fridge.. When you’re ready, take it out, shape the bread as instructed, and let it rise for 50 minutes (since the dough was in the fridge). You can also double the recipe to bake one today and save one for later in the week.
Freshly baked bread is at its best the day it’s made, but if you have leftovers, there are a few storage options:
1. Place it in an airtight container or a zip-lock bag. This will prevent the bread from drying out, but it will also make the crust a little softer.
2. Keep it on your counter, with the cut side down, to help preserve its texture and prevent drying.
3. Use a closed paper bag
4. Use a linen bread bag
Variations:
-I added cranberries, walnuts, and pumpkin seeds to this bread, but feel free to omit any or all of them to suit your preferences.
-You can also bake the bread using a rectangular bread loaf pan instead of the Dutch oven. Just make sure that your oven is set at the lower temperature of 350, and brush the top of your loaf with egg wash so it browns nicely. This will make a rectangular loaf instead of a round loaf but I have tested it and the taste and texture of both is 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.
Substitutions:
I haven’t tested this recipe with different types of flour, but if you do, please let me know how it turns out.
Equipment:
For this recipe, you’ll need parchment paper, a large bowl, a large spoon, a spatula, a wooden spoon or Danish whisk, and a Dutch oven pan.
A serrated/bread knife to cut and enjoy your fresh loaf
Tips:
- 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.
No Knead Pumpkin Bread
Equipment
- 1 dutch oven
- 1 large bowl
Ingredients
- 120 grams of pumpkin puree canned or fresh
- 230 grams of lukewarm water
- 12 grams 1/2 tbsp kosher salt
- 5 grams 1/2 tbsp of active dry yeast
- 60 grams of honey
- 35 grams of melted unsalted butter
- 30 grams old fashioned rolled oats
- 100 grams whole wheat flour
- 280 grams all-purpose flour
- 2/3 cup total of cranberries, walnuts or pumpkin seeds see notes
Instructions
- Start by adding the warm water to a large mixing bowl. Then, add the yeast, salt, honey, butter, pumpkin puree, cranberries, walnuts, or pumpkin seeds if you’re using them. Mix quickly to combine.
- Add the remaining dry ingredients: rolled oats, whole wheat flour, and all-purpose flour. Mix until everything is well combined. There’s no need to knead, so don’t worry about it.
- First rise: Cover the bowl with plastic wrap and let the ball of dough rise for two hours or until it doubles in volume. Place it in a warm place away from drafts.
- Line your Dutch oven with some parchment paper.
- After the first rise, dust the surface of the dough with flour and gently shape it into a ball. Be as gentle as possible to preserve the air bubbles inside the dough. You only want to touch it to shape and form the loaf.
- Place the shaped dough ball in a Dutch oven to rise for another 30 minutes. While the dough is rising for the second time, preheat your oven to 450 degrees.
- After 30 minutes, open the lid, score your loaf with a sharp knife, and place the lid back on.
- Then place the covered Dutch oven in the oven on the lower rack. Bake for 30 minutes with the lid on.
- Decrease the oven temperature to 400 degrees and remove the lid. Bake for an additional 10 minutes until the bread is golden brown.
- Carefully remove the bread from the oven and the Dutch oven. To check for doneness, flip the bread over and tap it. It should produce a hollow sound. 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.
Video
Notes
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 their version of pumpkin bread, the original recipe called for rye flour, which undoubtedly imparts a unique and delicious flavor. However, rye flour is not an ingredient I typically have readily available in my pantry. Therefore, I decided to put my own twist on their recipe by substituting rye flour with whole wheat flour. Additionally, I introduced the delightful element of walnuts to the mix, believing it would add a wonderful touch to this autumn-inspired bread. I also prefer to bake this loaf using a Dutch oven as opposed to a bread loaf pan which is what they suggest. If you you don’t have a Dutch oven a loaf pan, will do just fine.
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 â I would love to see them! And let me know what other new recipes you’d like me to post.
Happy baking!
Claudia
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.Â
You can also substitute it with maple syrup. I have not tested with anything else.Â
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 pecans would be wonderful alternatives to cranberries, walnuts, 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.
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!
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