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No-Knead Dutch Oven Pumpkin Bread

A rustic, cozy, no-knead pumpkin bread baked in a Dutch oven with a golden crust and soft, pumpkin-infused interior.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 1
Course: Baking, Bread
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Bread Dough
  • 3 cups all-purpose flour
  • 1 cup pumpkin puree
  • 1 tsp instant yeast
  • 1.5 tsp salt
  • 1 tsp sugar
  • 1 tsp pumpkin pie spice
  • 1 cup warm water more as needed
  • 1 tbsp olive oil optional

Equipment

  • Dutch oven
  • Mixing bowl
  • Parchment paper
  • Wooden spoon

Method
 

  1. Combine all dry ingredients, then add pumpkin puree, warm water, and oil to form a sticky dough.
  2. Cover and let rise 12–18 hours until bubbly and doubled.
  3. Shape gently into a ball and place on parchment paper.
  4. Preheat Dutch oven to 450°F.
  5. Bake covered 30 minutes, then uncovered 12–15 minutes until golden.
  6. Cool at least 20 minutes before slicing.

Notes

Pumpkin moisture varies — add extra water if dough feels too dry.