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No-Knead Dutch Oven Pumpkin Bread

Irresistibly Easy No-Knead Dutch Oven Pumpkin Bread Recipe

This No-Knead Dutch Oven Pumpkin Bread is a warm, spiced loaf that fills your kitchen with comforting aromas, perfect for autumn gatherings.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 18 hours
Total Time 18 hours 55 minutes
Servings: 1 loaf
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 3 cups all-purpose flour
  • 1 cup pumpkin puree
  • 0.75 cups granulated sugar or brown sugar for deeper flavor
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1.5 cups room temperature water
  • 2 tablespoons olive oil or melted butter

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
  2. Add the Pumpkin and Oil: Gently fold in the pumpkin puree and olive oil until just mixed.
  3. Incorporate the Water: Gradually pour in the room temperature water while stirring until a sticky dough forms.
  4. Rest the Dough: Cover the bowl and let it rest for 12-18 hours at room temperature.
  5. Preheat Your Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside.
  6. Transfer to the Dutch Oven: Carefully transfer the sticky dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
  7. Finish Baking: Remove the lid and bake for an additional 15-20 minutes until golden brown and sounds hollow when tapped.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 29gProtein: 3gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 200mgPotassium: 130mgFiber: 1gSugar: 7gVitamin A: 1500IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Notes

Serve warm or toasted with butter for an indulgent treat. Let cool for at least 15 minutes before slicing.

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