No-Knead Dutch Oven Pumpkin Bread – Cozy, Rustic, Perfectly Soft
If you love homemade bread but don’t love kneading, shaping, or complicated steps, you’re going to fall in love with this No-Knead Dutch Oven Pumpkin Bread. It’s unbelievably simple, completely hands-off, and produces a bakery-quality loaf with almost no effort at all.
This bread features a golden crust, a soft pumpkin-infused center, and warm fall spices that transform the entire kitchen into a cozy, fragrant retreat. Whether you want a rustic loaf for breakfast, something to serve with soup, or a seasonal showstopper to pair with butter and honey, this pumpkin bread does it all.
Inspired by the legendary no-knead bread method, this recipe uses slow fermentation to develop rich flavor naturally. The pumpkin puree adds moisture, warmth, and color that make every slice tender and irresistible.
If you’ve never baked bread before, this is the perfect recipe to start with.
If you’re a seasoned baker, this one is a must-add to your fall collection.
Let’s break down why it works so well.
Why You’ll Love This Pumpkin Bread
✓ No kneading, no mixer, no fuss
Just mix, rest, bake — the Dutch oven does all the work.
✓ Gorgeous artisan crust
Steam inside the pot creates a bakery-style crust every time.
✓ Moist, tender interior
Pumpkin puree makes the crumb soft and richly flavored.
✓ Only a handful of ingredients
Flour, water, yeast, salt, pumpkin — that’s it.
✓ Perfect for sweet or savory uses
Top with cinnamon butter, spread with cream cheese, or pair with soups.
✓ Beginner-friendly
If you can stir dough with a spoon, you can make this bread.
Ingredients
Bread Dough
- 3 cups all-purpose flour
- 1 cup pumpkin puree
- 1 teaspoon instant yeast
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon pumpkin pie spice
- 1 cup warm water (more as needed)
- 1 tablespoon olive oil (optional, for moisture)
Instructions
1. Mix the dough
In a large bowl, combine flour, yeast, salt, sugar, and pumpkin spice. Add pumpkin puree, warm water, and olive oil. Stir until a sticky, shaggy dough forms.
2. Cover and rise
Cover the bowl tightly with plastic wrap or a towel. Let dough rise for 12–18 hours at room temperature, until doubled and bubbly.
3. Shape lightly
Turn dough onto a well-floured surface. With floured hands, gently shape into a ball. Do not knead.
4. Second rise
Place dough seam-side down on parchment paper. Let rest 30–45 minutes while the Dutch oven preheats.
5. Preheat Dutch oven
Place the Dutch oven with lid inside your oven and preheat to 450°F (230°C) for at least 30 minutes.
6. Bake covered
Carefully lower parchment with dough into the hot Dutch oven. Cover and bake for 30 minutes.
7. Bake uncovered
Remove the lid and bake another 12–15 minutes, until deep golden with a crackly crust.
8. Cool fully
Allow bread to cool at least 20–30 minutes to set the crumb before slicing.
No-Knead Dutch Oven Pumpkin Bread
Ingredients
Equipment
Method
- Combine all dry ingredients, then add pumpkin puree, warm water, and oil to form a sticky dough.
- Cover and let rise 12–18 hours until bubbly and doubled.
- Shape gently into a ball and place on parchment paper.
- Preheat Dutch oven to 450°F.
- Bake covered 30 minutes, then uncovered 12–15 minutes until golden.
- Cool at least 20 minutes before slicing.
Notes
Tips for Perfect No-Knead Pumpkin Bread
Dough should be sticky
This high-hydration dough is what creates that soft crumb and open texture.
Don’t skip the long rise
The extended fermentation gives the bread deep flavor.
Use parchment paper
This makes transferring dough safe and easy.
Let it cool before slicing
Cutting too soon compresses the airy interior.
Adjust water if needed
Pumpkin moisture varies — add a splash more water if dough is too dry.
Variations
Cranberry Pumpkin Artisan Bread
Add ½ cup dried cranberries to the dough.
Pumpkin Seed Crust
Sprinkle pepitas on top before baking.
Sweet Cinnamon Pumpkin Bread
Add 2 tablespoons brown sugar & ½ teaspoon extra cinnamon.
Savory Herb Pumpkin Bread
Add sage, rosemary, or thyme.
Serving Ideas
- Spread with cinnamon honey butter
- Serve with butternut squash soup
- Toast and top with cream cheese
- Use for grilled cheese or paninis
- Serve with fall charcuterie boards
Storage
- Room Temperature: 3 days in a bread bag
- Fridge: Not recommended
- Freeze: Up to 2 months (slice first for easy use)
- Reheat: 300°F oven for 8–10 min
