Irresistible No-Knead Dutch Oven Pumpkin Bread Recipe

When you take a whiff of freshly baked No-Knead Dutch Oven Pumpkin Bread, your senses explode with the warm aromas of cinnamon and nutmeg, inviting you to experience pure bliss. Imagine slicing into the golden crust, revealing a soft, moist interior that practically begs for a pat of butter. fluffy breakfast butter swim biscuits delicious no bake carrot cake bites This bread isn’t just perfect for fall; it’s like a cozy hug on a chilly day, making it an ideal companion for everything from breakfast to dinner parties. creamy cherry cheesecake fluff.

I first stumbled upon this recipe during a pumpkin-filled autumn gathering and was instantly smitten. The moment my friends tore into the loaf, their eyes lit up with delight. “Who needs store-bought when you can whip this up at home?” they exclaimed. savory vegetarian Greek pita nachos I couldn’t help but agree as I watched everyone rave about its comforting flavors and delightful texture. It’s an experience you simply must have!

I remember my family’s reaction when I first made this bread—everyone came back for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: All-purpose flour works best here; it gives the bread structure without being too dense.

• Pumpkin Puree: Use canned pumpkin puree for convenience or roast your own fresh pumpkins if feeling adventurous.

• Sugar: Granulated sugar balances the spices and enhances the natural sweetness of the pumpkin.

• Baking Powder: Ensure your baking powder is fresh; it’s key for that perfect rise!

• Salt: A pinch of salt enhances all the flavors in your loaf.

• Cinnamon and Nutmeg: These spices add warmth and depth; feel free to adjust according to your taste preferences.

• Water: Room temperature water helps activate the yeast without shocking it.

• Olive Oil or Melted Butter: Adds richness and moisture to the bread; both work beautifully!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Mixing the Ingredients: In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg thoroughly until well blended. This will be your dry mix that sets the stage for deliciousness.

Add in Wet Ingredients: Stir in pumpkin puree and olive oil or melted butter gently until just combined with the dry ingredients. You want a slightly lumpy texture—don’t overmix here!

Incorporate Water Gradually: Slowly pour in room temperature water while stirring until everything comes together into a sticky dough. The wetter texture ensures a moist loaf later on.

Let It Rest!: Cover your bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12-18 hours. This long fermentation allows flavors to develop beautifully.

Preheat Your Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C). Place your Dutch oven inside while it heats—this will help create that perfect crust.

Bake It Up!: Carefully remove the hot Dutch oven and transfer your dough into it (you can shape it if desired). Cover with the lid and bake for 30 minutes before removing the lid to bake an additional 15-20 minutes until golden brown.

Now you have a delicious loaf of No-Knead Dutch Oven Pumpkin Bread ready to enjoy! Just slice it up while warm and indulge in that heavenly flavor combination. For more inspiration, check out this Lemon Cheesecake Squares recipe.

Perfecting the Cooking Process

Start by mixing dry ingredients, then combine them with wet ones. Let the dough rest for 12-18 hours, allowing the flavors to develop. Preheat your Dutch oven while waiting for the dough; this ensures a beautifully crusty exterior.

Add Your Touch

Feel free to swap out pumpkin for butternut squash or add nuts and chocolate chips. Experimenting with spices like nutmeg or cloves can also give your bread a unique flavor twist that delights.

Storing & Reheating

Wrap leftover bread in plastic wrap and store it at room temperature for up to three days. To reheat, slice it and pop it in the toaster or warm it in an oven set to 350°F for about 10 minutes.

Sometimes I whip up this No-Knead Dutch Oven Pumpkin Bread just to impress my friends, and they always rave about it—especially when slathered with butter!

FAQ

Can I use other types of flour?

Yes, whole wheat flour can be used for a healthier option, but adjust water as needed.

What if I don’t have a Dutch oven?

You can use any heavy oven-safe pot with a lid, but results may vary slightly.

How do I know when the bread is done?

The bread should be golden-brown and sound hollow when tapped on the bottom.

Print

No-Knead Dutch Oven Pumpkin Bread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Larissa W.
• Total Time: 1 hour
• Yield: Approximately 12 servings 1x

Print Recipe

Pin Recipe

Description

No-Knead Dutch Oven Pumpkin Bread is the ultimate fall treat that fills your kitchen with the inviting aromas of cinnamon and nutmeg. This easy-to-make bread combines rich pumpkin flavor with a soft, moist texture, creating a delightful companion for breakfast or any gathering. Whether enjoyed fresh from the oven or toasted with butter, this loaf promises to impress and satisfy every palate.

---

Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups room temperature water
• 2 tablespoons olive oil or melted butter

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, and nutmeg until combined.
2. Gently stir in pumpkin puree and olive oil until just mixed; avoid overmixing.
3. Gradually add water while stirring until a sticky dough forms.
4. Cover the bowl and let it rest at room temperature for 12-18 hours.
5. Preheat your oven to 450°F (232°C) with a Dutch oven inside for about 30 minutes.
6. Carefully transfer the dough into the hot Dutch oven, cover it, and bake for 30 minutes.
7. Remove the lid and bake an additional 15-20 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 160
• Sugar: 6g
• Sodium: 150mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg