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No-Knead Pumpkin Bread

No-knead pumpkin bread with an overnight rise, baked in a preheated Dutch oven for a crackly golden crust and open, tender crumb. This rustic loaf combines pumpkin puree with warm pumpkin pie spice and cinnamon for a cozy breakfast slice.
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Prep Time 15 minutes
Cook Time 45 minutes
overnight rise 12 hours
Total Time 13 hours
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 250
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 combined and no streaks remain.
  2. Whisk pumpkin puree, warm water, warm milk, and maple syrup or honey together, then stir into the flour mixture until a shaggy dough forms.
Overnight rise
  1. Cover the bowl with plastic wrap and rest at room temperature for 12-18 hours, until the dough is very bubbly.
Bake in a Dutch oven
  1. Preheat the oven to 450F and place a Dutch oven inside for 30 minutes so it becomes fully hot.
  2. Turn the dough onto a well-floured surface, shape into a ball, and rest 15 minutes.
  3. Carefully lower the dough into the hot Dutch oven, cover with the lid, and bake at 450F for 30 minutes.
  4. Uncover and bake at 450F for 12-15 more minutes, until the crust is deeply golden with a visibly crackled top.
Cool and slice
  1. Cool the loaf on a wire rack for 1 hour before slicing so the interior sets and the crumb doesn’t tear.

Notes

For the best oven spring and crackly crust, make sure the Dutch oven is preheated for the full 30 minutes and keep the lid on for the first 30 minutes of baking. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze sliced for up to 2 months. For a dairy-free version, replace warm milk with an equal amount of warm unsweetened oat milk.