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No-Knead Dutch Oven Pumpkin Bread

A rustic artisan-style pumpkin bread made with yeast and baked in a Dutch oven for a crisp crust and soft interior.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 13 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3.25 cups all-purpose flour
  • 1 cup pumpkin purée pure pumpkin
  • 0.5 tsp active dry yeast
  • 1.5 tsp salt
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp ground ginger
  • 0.75 cup warm water 105°F

Equipment

  • Mixing bowls
  • Dutch oven
  • Parchment paper
  • Wire rack

Method
 

  1. Mix flour, yeast, salt, and spices in a large bowl.
  2. Stir in pumpkin purée, honey, and warm water until a sticky dough forms.
  3. Cover and let rise at room temperature for 12–18 hours.
  4. Shape dough gently and rest while oven preheats.
  5. Preheat Dutch oven at 450°F (230°C).
  6. Bake covered 30 minutes, uncover and bake 10–15 minutes more.
  7. Cool completely before slicing.

Notes

Do not use pumpkin pie filling. Allow full cooling time for best texture.