No Knead Pumpkin Bread

Experience the ease of making no knead pumpkin bread with a mere 5-10 minutes of prep. Savor the flavors of fall without the fuss!

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Prep Time:10

Cook Time:1

Resting time total:2 30

Total Time:3 20

Course: Breakfast

Cuisine: American

Keyword: Bread, Cranberries, Fall, no-knead, pecans, Pumpkin, pumpkin spice

Servings: loaf

Calories: 2223kcal

Author: Claudia Genschow

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 bake
Bake 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.

Video

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.

Nutrition