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No-Knead Dutch Oven Pumpkin Bread

A moist and flavorful pumpkin bread made effortlessly in a Dutch oven, no kneading required.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 loaf
Course: Breakfast, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 ½ cups warm milk 100–110°F
  • 2 ½ tsp active dry yeast
  • 1 cup pumpkin puree
  • ¼ cup unsalted butter melted
  • 1 tsp vanilla extract
Dry Ingredients
  • 3 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ cup optional add-ins nuts or chocolate chips

Equipment

  • Large mixing bowl
  • Dutch oven
  • Wire rack
  • Whisk

Method
 

  1. Combine warm milk and yeast in a large mixing bowl. Let sit 5–10 minutes until foamy.
  2. Whisk together flour, sugar, salt, cinnamon, nutmeg, and ginger in a separate bowl.
  3. Add pumpkin puree, melted butter, and vanilla to yeast mixture. Gradually mix in dry ingredients to form sticky dough.
  4. Cover dough and let rise 1–2 hours, or until doubled in size.
  5. Preheat oven to 375°F (190°C) with a Dutch oven inside.
  6. Transfer dough with parchment paper into preheated Dutch oven. Cover and bake 30 minutes.
  7. Remove lid and bake 15–20 minutes more until golden brown.
  8. Cool bread on a wire rack for at least 20 minutes before slicing.

Notes

Optional add-ins like chocolate chips or nuts can be stirred in before the first rise.