For a richer flavor, try using brown butter instead of regular melted butter. Feel free to add nuts or seeds to the dough for added texture and flavor. Storing: Store the cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Serving Suggestions: Enjoy this bread sliced with butter, cream cheese, or a drizzle of honey. It also makes a fantastic base for sandwiches or toast.
Chef John's No-Knead Pumpkin Bread
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PREP TIME20 mins
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COOK TIME50 mins
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TOTAL TIME14 hrs 40 mins
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SERVING8 People
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VIEWS69
Embrace the rustic charm of homemade bread with this incredibly easy, no-knead pumpkin loaf. The pumpkin puree imparts a delicate sweetness and moistness, creating a comforting and flavorful bread perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Fiber2 g
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Protein5 g
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Saturated Fat0 g
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Sodium402 mg
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Sugar1 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large mixing bowl, combine pumpkin puree, 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice. Whisk until thoroughly combined. (2 minutes)
02
StepGradually beat in the flour until a dry, crumbly dough forms. Continue stirring until the dough becomes smooth and sticky. (3 minutes)
03
StepCover the bowl with a damp towel and let the dough rise in a warm place for 12 to 16 hours.
04
StepGenerously sprinkle cornmeal onto the center of a baking sheet.
05
StepUsing a floured spatula, scrape the dough onto a heavily floured work surface. Dust the dough with flour and gently flatten it into an oblong shape.
06
StepFold two opposite rounded ends of the dough together to meet in the center. Then, fold the remaining two rounded ends to meet in the center, creating a rectangle of dough.
07
StepWith well-floured hands, gently form the dough into a round loaf, ensuring the seams are on the bottom.
08
StepTransfer the dough round onto the prepared baking sheet. Dust the top and sides of the loaf generously with more flour.
09
StepDust a dry towel with flour and place the towel, floured side down, over the loaf. Let it rise until the loaf has almost doubled in size. (1.5 hours)
10
StepUse a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
11
StepPlace a loaf pan containing about 2 inches of water onto a bottom rack of the oven. Preheat the oven to 425 degrees F (220 degrees C).
12
StepBake on the center rack of the preheated oven for 30 minutes; then, turn the bread around in the oven. Continue to bake until the bread is golden brown and crusty. (20 minutes)
13
StepLet the bread cool completely on a wire rack before slicing and serving.
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Tatyana Schimmel
Mar 22, 2025The crust was perfectly crispy, and the inside was soft and moist. I will definitely be making this again.
Robin Kovacek
Mar 11, 2025My dough didn't rise as much as I expected, but the bread still tasted great. I think my yeast might have been old.
Elbert Klein
Feb 27, 2025This is the best no-knead bread recipe I've ever tried. Thank you for sharing!
Oda Hyatt
Feb 9, 2025This recipe is so easy and the bread is delicious! The pumpkin flavor is subtle but perfect for fall.
Kirsten Heidenreich
Jan 28, 2025I used a Dutch oven, and the crust was incredible! Definitely recommend.
Buford Graham
Nov 30, 2024I added some chopped walnuts and cranberries to the dough, and it turned out amazing!
Fletcher Abernathykovacek
Oct 7, 2024I was intimidated by bread making, but this no-knead recipe was a game changer. My family loved it!