Description

This Perfect Dutch Oven Pumpkin Bread recipe combines simple ingredients — flour, pumpkin puree, yeast, salt, and water — to create a beautifully crisp crust and soft, chewy interior. Using a no-knead method and a long fermentation process, this bread delivers subtle autumnal sweetness, an irresistible aroma, and a bakery-quality texture without complicated steps. It’s perfect for fall breakfasts, snacks, or served alongside soups and sandwiches.

Ingredients

Scale

Wet Ingredients

3/4 cup cool water (180 g)
1/2 tsp active dry yeast (use 1/4 tsp for overnight rise)
1 cup pumpkin puree (225 g)

Dry Ingredients

3 cups bread flour (425 g)
2 tsp fine sea salt

Instructions

Activate the Yeast and Combine Wet Ingredients: In a large bowl, pour in the cool water and sprinkle the active dry yeast on top. Whisk or stir gently to dissolve the yeast, then let it sit for a few minutes to activate. Next, add the pumpkin puree and whisk until the mixture is smooth and lump-free, ensuring even distribution of the pumpkin.
Mix and Develop the Dough: Add the bread flour and fine sea salt to the pumpkin-yeast mixture. Stir with a rubber spatula until mostly combined, then use your hands to squeeze and fold the sticky dough until all flour is absorbed and the dough is evenly mixed. Cover with plastic wrap and let rest at room temperature for 1 hour. After that, wet your fingers and perform several folds by lifting and folding the dough over itself until it tightens. Cover again and let rise until volume increases by about a third (3–4 hours). Pop any large air bubbles to maintain even texture, then refrigerate the dough for about 12 hours or overnight to chill and further ferment.
Shape the Dough and Prepare for Final Rise: The next morning, transfer the chilled dough to a lightly floured surface. With floured hands, shape it into a tight, round ball by tucking edges underneath and rounding with the sides of your hands. Place the dough ball on a small parchment paper square and lightly dust with flour. Cover with a tea towel and allow it to rise for 3–4 hours at room temperature until puffy and slightly expanded for a light, airy loaf.
Preheat Oven and Score the Dough: Place a 4–6 quart Dutch oven in your oven and preheat to 450°F (230°C). Let the Dutch oven heat inside for at least 30 minutes total to ensure thorough preheating. Meanwhile, use a sharp paring knife to score the top of the risen dough with a ½ cm deep shallow slash to allow for expansion during baking. A confident slash creates a controlled and attractive loaf split.
Bake the Bread: Carefully remove the hot Dutch oven and, holding the parchment paper, transfer the scored dough inside. Cover with the lid and bake on the center rack for 20 minutes. Then remove the lid and continue baking for another 20–25 minutes until the crust is deep golden and feels firm to the touch.
Cool and Serve: Remove the bread from the Dutch oven and place it on a wire rack to cool for at least 1 hour. This resting period allows the crumb to set fully and the flavors to develop. Resist slicing too soon for cleaner cuts and better taste. Serve warm with butter, or enjoy as a base for sandwiches or alongside soups.

Notes

Use plain pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
If pumpkin puree seems watery, strain through a fine mesh sieve for about 30 minutes before use to remove excess moisture.
Substitutions: butternut squash, sweet potato, or kabocha squash puree can replace pumpkin puree.
All-purpose flour can replace bread flour, but reduce water slightly as it absorbs liquid differently.
Instant yeast can be used without activation, and fresh yeast can be substituted at approximately 1 tsp.
Do not substitute or omit water — its cool temperature is essential for proper fermentation and dough texture.
Do not rush the fermentation process; longer rises develop better flavor and structure.
Preheat the Dutch oven thoroughly to ensure a crisp crust.
Avoid lifting the lid during the first 30 minutes of baking to retain steam important for crust formation.
Store bread wrapped in a towel or bread box at room temperature for up to 3 days; freeze sliced with parchment between slices for up to 3 months.
Refresh frozen or day-old bread by toasting or warming in a 350°F oven for 5–10 minutes; lightly mist with water to revive crust if needed.

Prep Time: 15-30 minutes active plus 16 hours inactive rising and chilling
Cook Time: 40-45 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: Dutch oven pumpkin bread, no-knead pumpkin bread, fall bread, homemade pumpkin bread, easy bread recipe, autumn baking, pumpkin yeast bread