Get ready to fall in love with Pumpkin No Knead Bread, a rustic loaf that perfectly marries autumn’s superstar with crave-worthy, artisan bread style. This recipe yields a crusty, golden boule filled with a gentle pumpkin sweetness, the subtlest hint of honey, and the impressive pillowy crumb that makes no knead breads so wildly popular. Plus, it’s adorned with a celebration of crunchy seeds! If you’ve ever been intimidated by bread baking, fear not: you’re about to discover a method that’s big on flavor, short on effort, and downright satisfying.

Pumpkin No Knead Bread Recipe - Recipe Image

Ingredients You’ll Need

This bread keeps things wonderfully simple—each ingredient is chosen for its role in creating flavor, texture, or color. Notice how the pumpkin adds not just beautiful hue, but moisture and softness; everything here works in harmony for a loaf that tastes way beyond what you’d expect from so few staples.

Pumpkin purée: Offers natural moisture and unmistakable autumn flavor with a golden orange color.
Active yeast: Gives your bread the airy lift it needs for that classic “no knead” springy crumb.
Warm water: Helps the yeast bloom and ensures a supple, hydrated dough.
Honey: Adds a touch of sweetness, balancing the earthiness of the pumpkin.
Salt: Essential for both flavor and structure, it prevents the bread from tasting flat.
Flour: The backbone of your loaf; use all-purpose or bread flour for chewy, stretchy results.
Assorted seeds (pumpkin, sesame, etc.): For a crunchy, eye-catching finish that makes every slice interesting.

How to Make Pumpkin No Knead Bread

Step 1: Mix the Wet Ingredients

In a large mixing bowl, combine the pumpkin purée, warm water, salt, yeast, and honey. Stir until everything is well blended and the honey has dissolved. This fragrant orange mixture is the flavorful base of your Pumpkin No Knead Bread.

Step 2: Add the Flour

Start by adding 1 cup of flour, mixing until mostly incorporated, then repeat with the remaining 2 cups, one cup at a time. As you mix, you’ll notice the dough coming together into a shaggy, sticky mass—that’s exactly what you want!

Step 3: Bring the Dough Together

With your hands, thoroughly mix the dough right in the bowl. Instead of traditional kneading, just squish and fold the dough until it appears uniformly moist and starts to feel elastic. This step only takes a minute or two.

Step 4: First Rise

Shape the sticky dough into a ball, cover the bowl tightly with plastic wrap, and leave it to rise at room temperature for 12 to 18 hours. The long rest develops flavor and lets the yeast work its magic, so don’t rush—the patient wait is part of the secret.

Step 5: Stretch and Fold

Lightly flour your work surface, then gently tip out the risen dough. Stretch and fold the dough from all four sides into the center: far side, right, near side, left, stacking folds like a little package. This helps reinforce structure for a gorgeous, lofty boule.

Step 6: Shape the Loaf

Flip the dough over so the smooth side is on top. Use cupped hands to gently drag the dough forward, rotating and repeating until you have a neat, taut ball. This creates surface tension that bakes up into a beautiful, round loaf.

Step 7: Second Rise

Place your dough ball (smooth side down) into a well-floured banneton or a medium bowl lined generously with a floured tea towel. Cover and let it rise for 1 to 2 hours, until nicely poofy and doubled in size.

Step 8: Get Ready to Bake

Slide your Dutch oven into the oven and start preheating to 425 F. Meanwhile, cut a piece of parchment to fit and drape it over your dough. Carefully flip the dough onto the parchment, so it’s ready to be transferred to the hot pot.

Step 9: Add the Seeds and Score

Lightly dampen your hands and smooth them over the dough to help the seeds stick, then scatter your chosen seeds all over the top. If you love a seedy crust, don’t be shy! Use a sharp knife or bread lame to score the surface—this allows steam to escape and helps your Pumpkin No Knead Bread expand beautifully in the oven.

Step 10: Bake

Carefully lift the parchment with the dough and set it into the blazing-hot Dutch oven. Cover with the lid and bake for 20 minutes. Afterward, remove the lid and bake another 20-25 minutes, until the crust is gorgeously golden and crisp.

Step 11: Cool

Once done, transfer your bread to a rack and let it cool completely. This step is essential: the crumb continues to set as it cools, and slicing too soon can give you a sticky or gummy loaf.

How to Serve Pumpkin No Knead Bread

Garnishes

For even more visual (and tasty) appeal, try brushing your loaf lightly with melted butter right after baking, then hit it with a sprinkle of flaky sea salt or an extra pinch of your favorite seeds. A dusting of cinnamon sugar can give the bread a lovely sweet finish, perfect for breakfast toasts.

Side Dishes

Pumpkin No Knead Bread pairs beautifully with nearly everything. Serve it warm with salted butter, alongside soups like butternut squash or tomato basil, or as a hearty base for savory egg dishes at brunch. It’s also sublime with cheese platters or sliced into sandwiches.

Creative Ways to Present

For special occasions, slice your loaf thin and serve with flavored butters, honey, or pumpkin butter. Try cubing it for rustic crostini, or toast thick slices and top with whipped ricotta and roasted vegetables for a modern appetizer. Pumpkin No Knead Bread makes a gorgeous centerpiece on any holiday table—just add a pretty bread knife!

Make Ahead and Storage

Storing Leftovers

Store leftover Pumpkin No Knead Bread, fully cooled, in a paper bag or wrapped loosely in a towel at room temperature for up to two days. This keeps the crust crisp and the inside fresh. Avoid airtight plastic, which softens the lovely crust.

Freezing

To freeze, wrap the whole (or partial) loaf tightly in plastic wrap, then in foil. Pumpkins No Knead Bread freezes well for up to 3 months. Thaw on the counter, then crisp up in the oven or toaster before serving for a just-baked experience.

Reheating

For the best texture, reheat slices in a hot oven for about 5-7 minutes, or toast as desired. This brings back the crackle of the crust and that warm, pillowy crumb—almost as good as the day it was baked!

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just be sure your homemade purée is thick—not watery—as excess moisture can make the dough tricky to handle. Drain or pat dry if needed before using.

What if I don’t have a Dutch oven?

No Dutch oven? No problem! You can bake Pumpkin No Knead Bread on a preheated baking stone (with an overturned pot or pan as a lid), or even on a sturdy baking sheet with an oven-safe bowl over it to trap steam.

Can I add spices to the dough?

Definitely! Cinnamon, nutmeg, ground ginger, or cardamom all work beautifully in Pumpkin No Knead Bread. Add about a teaspoon of your favorite for extra fall flavor.

Which flours work best?

All-purpose flour delivers great results, but bread flour creates an even chewier crumb. You can also experiment with up to 20% whole wheat flour for a deeper flavor and hearty texture.

How do I know when the bread is done baking?

The loaf should be a deep golden brown, and if you tap the bottom, it will sound hollow. If you want to be scientific, an internal temperature around 200 F means it’s fully baked.

Final Thoughts

There’s just something magical about a freshly baked Pumpkin No Knead Bread wafting through your kitchen—warm, golden, and utterly inviting. No fancy equipment or techniques, just your hands and a little time. If you’ve never tried homemade bread, this is your moment. Give it a go, and share the love—and that beautiful loaf—with friends and family!

Pumpkin No Knead Bread Recipe

★★★★★

5.1 from 12 reviews

Author: anna
Total Time: 13-20 hours
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Enjoy the delicious flavors of fall with this Pumpkin No Knead Bread recipe. It’s easy to make and perfect for cozy mornings or as a side to your favorite soups.

Ingredients

Scale

Pumpkin No Knead Bread Ingredients:

2/3 cup pumpkin purée
1/4 tsp active yeast
1 cup warm water
1 tbsp honey
1 1/2 tsp salt
3 cups flour
Assorted seeds for topping (e.g., plain shelled pumpkin seeds, white and black sesame seeds)

Instructions

Mix Ingredients: In a large mixing bowl, combine pumpkin purée, water, salt, yeast, and honey. Add 1 cup of flour at a time, mixing thoroughly after each addition until well combined.
Knead Dough: Use your hands to knead the dough until smooth and elastic.
Rise: Cover the bowl with plastic wrap and let the dough rise for 12-18 hours until doubled in size.
Shape Dough: Remove the dough, shape it into a ball, and let it rise again for 1-2 hours.
Preheat Oven: Preheat the oven to 425°F with a Dutch oven inside.
Bake: Transfer the dough to the hot Dutch oven, top with seeds, score the bread, and bake covered for 20 minutes, then uncovered for 20-25 minutes.
Cool: Remove the bread from the oven and let it cool on a rack before slicing and serving.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 3g
Sodium: 250mg
Fat: 1.5g
Saturated Fat: 0.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Keywords: Pumpkin No Knead Bread, Fall Bread Recipe, Homemade Bread, Pumpkin Bread