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No Knead Dutch Oven Pumpkin Bread

A rustic, cozy pumpkin bread baked in a dutch oven with no kneading required. Soft, flavorful, and perfect for fall.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 12 hours
Servings: 1 loaf
Course: Bread, Breakfast
Cuisine: American, Fall Baking
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Bread Dough
  • 3 cups flour (all-purpose or bread)
  • 1 cup pumpkin puree
  • 2.25 tsp instant yeast 1 packet
  • 1.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp ginger
  • 0.25 tsp cloves (optional)
  • 1 tbsp sugar or honey
  • 1 cup warm water
  • 1 tbsp olive oil optional

Equipment

  • Dutch oven
  • Mixing bowl
  • Parchment paper
  • Measuring cups

Method
 

  1. Combine dry ingredients in a bowl and mix.
  2. Add pumpkin puree, water, sweetener, and oil; stir into a sticky dough.
  3. Cover and rest 8–12 hours until doubled.
  4. Turn dough onto floured surface and shape into a ball.
  5. Place dough on parchment and rest 30–45 minutes.
  6. Preheat dutch oven at 450°F for 30 minutes.
  7. Transfer dough via parchment into dutch oven, cover, and bake 30 minutes.
  8. Uncover and bake 15–20 minutes until golden and crusty.
  9. Cool fully before slicing.

Notes

Dough should be sticky—avoid adding extra flour. Bread flour yields the best texture.