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No-Knead Dutch Oven Pumpkin Bread

Rustic no-knead pumpkin bread with a crispy crust and soft, chewy center, baked in a Dutch oven for perfect results.
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Prep Time 20 minutes
Cook Time 50 minutes
first rise in minutes 12 hours
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1 tsp instant yeast
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
Wet Ingredients
  • 1 cup pumpkin puree
  • 0.75 cup warm water
  • 2 tbsp sugar or maple syrup
  • 2 tbsp olive oil or melted butter

Equipment

  • Dutch oven
  • Mixing bowl
  • Wire rack

Method
 

  1. In a large bowl, whisk together flour, yeast, baking soda, salt, cinnamon, nutmeg, and cloves.
  2. Add pumpkin puree, warm water, sugar, and olive oil. Stir until sticky dough forms.
  3. Cover bowl and let dough rise 12–18 hours at room temperature.
  4. Preheat Dutch oven with lid to 450°F (230°C).
  5. Turn dough onto floured surface and shape into a ball. Let rest 30 minutes.
  6. Place dough in Dutch oven, cover, bake 30 minutes. Remove lid and bake 15–20 more minutes until golden.
  7. Cool on wire rack at least 1 hour before slicing.

Notes

Optional: top with seeds or turbinado sugar before baking.