Go Back

No-Knead Pumpkin Bread

No-knead pumpkin bread with a crackled golden crust and tender, open crumb—made with an overnight rest for easy mixing. Bake in a preheated Dutch oven at high heat for a bakery-style rise and deep color.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
overnight rise (12–18 hours) 12 hours
Total Time 13 hours
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 3 cup bread flour
  • 0.25 tsp instant yeast
  • 1.5 tsp salt
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
Wet ingredients
  • 0.5 cup pumpkin puree
  • 1 cup warm water
  • 0.25 cup warm milk
  • 1 tbsp maple syrup or honey

Equipment

  • 1 Dutch oven

Method
 

Mix the dough
  1. Whisk bread flour, instant yeast, salt, pumpkin pie spice, and cinnamon in a large bowl until evenly distributed.
  2. Whisk pumpkin puree, warm water, warm milk, and maple syrup or honey, then stir into the dry ingredients until a shaggy dough forms.
Overnight rise
  1. Cover with plastic wrap and rest at room temperature for 12–18 hours until the dough is very bubbly.
Preheat and shape
  1. Preheat the oven to 450F and place a Dutch oven inside to heat for 30 minutes.
  2. Turn the dough onto a well-floured surface, shape into a ball, and rest for 15 minutes.
Bake
  1. Carefully lower the dough into the hot Dutch oven, cover, and bake at 450F for 30 minutes.
  2. Uncover and bake for 12–15 more minutes at 450F until the crust is deeply golden with a crackled look.
Cool and slice
  1. Cool the loaf on a wire rack for 1 hour before slicing so the crumb sets.

Notes

For best texture, use truly warm water and milk so the yeast stays active during the long rest. After baking, store airtight at room temperature for up to 3 days or refrigerate up to 5 days. Freeze sliced or whole loaf for up to 2 months. For a lighter option, substitute half the bread flour with whole wheat flour (adjust by adding 1–2 tbsp warm water if the dough feels too stiff after mixing).