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No-Knead Pumpkin Bread

No-knead pumpkin bread with a crackly golden crust and an open, tender crumb made in a preheated Dutch oven. Overnight rest creates a very bubbly dough for effortless shaping and deep flavor.
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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: 350
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.
  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 the bowl with plastic wrap and rest at room temperature 12-18 hours until the dough is very bubbly.
Preheat and shape
  1. Preheat the oven to 450°F and place a Dutch oven inside for 30 minutes to heat thoroughly.
  2. Turn the dough onto a well-floured surface, shape into a ball, and rest 15 minutes.
Bake
  1. Carefully lower the dough into the hot Dutch oven, cover, and bake 30 minutes at 450°F.
  2. Uncover and bake 12-15 more minutes at 450°F until the crust is deeply golden.
Cool and slice
  1. Cool the loaf on a wire rack for 1 hour before slicing for better crumb set.

Notes

For the best lift, let the dough rise undisturbed until it’s very bubbly—if your room is cool, aim for the upper end of 18 hours. Store tightly wrapped at room temperature for up to 3 days; refrigerate up to 5 days. Freeze sliced loaf in a freezer bag up to 2 months, then thaw at room temperature. For a dairy-free option, swap warm milk with warm unsweetened oat milk or almond milk.