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No-Knead Pumpkin Bread

No-knead pumpkin bread with an overnight rise for a crackly golden crust and an open, tender crumb. Mix into a shaggy dough, bake in a preheated Dutch oven at 450°F, then cool before slicing.
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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: 220
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, then stop when no spice streaks remain.
  2. Whisk pumpkin puree, warm water, warm milk, and maple syrup or honey, then stir into the dry ingredients until a shaggy dough forms and no dry flour pockets remain.
Overnight rise
  1. Cover the bowl with plastic wrap and rest at room temperature for 12-18 hours until the dough is very bubbly, with visible bubbles across the surface.
Shape and bake
  1. Preheat the oven to 450°F 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 so it relaxes slightly before baking.
  3. Carefully lower the dough into the hot Dutch oven, cover, and bake at 450°F for 30 minutes until it has noticeably risen.
  4. Uncover and bake for 12-15 more minutes at 450°F until the crust is deeply golden and looks crackled.
Cool and slice
  1. Cool the loaf on a wire rack for 1 hour before slicing so the interior sets and the crumb stays tender.

Notes

For the most open crumb, let the dough rise until it’s very bubbly rather than just slightly puffed. Store tightly wrapped in the refrigerator up to 4 days; freeze wrapped slices up to 2 months. For a dairy-free version, swap warm milk with an equal amount of warm unsweetened oat milk (or another non-dairy milk) while keeping the rest the same.