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Classic Dutch Oven Pumpkin Bread

A moist and flavorful pumpkin bread baked in a Dutch oven with warm fall spices. Perfect for cozy autumn mornings or holiday gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Bread
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 cup pumpkin puree not pie filling
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 eggs large
  • 0.5 cup vegetable oil or melted butter
  • 0.25 cup milk whole or 2%
  • 1 tsp vanilla extract
Optional Add-ins
  • 0.5 cup walnuts or pecans chopped
  • 0.5 cup chocolate chips
  • 0.25 cup pumpkin seeds for topping

Equipment

  • Dutch oven
  • Mixing bowls
  • Whisk
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line Dutch oven with parchment paper.
  2. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, whisk pumpkin puree, sugars, eggs, oil, milk, and vanilla.
  4. Gradually add dry ingredients to wet, mixing until just combined.
  5. Fold in optional add-ins like nuts or chocolate chips.
  6. Pour batter into Dutch oven. Cover with lid and bake for 45 minutes.
  7. Remove lid and bake an additional 15–20 minutes, until toothpick comes out clean.
  8. Cool for 15 minutes before slicing and serving.

Notes

Pumpkin bread tastes even better the next day as flavors develop. Store covered at room temperature for 3–4 days.