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No-Knead Pumpkin Bread

No-knead pumpkin bread with a crackly golden crust and a tender, open crumb—made with a shaggy dough that rests overnight. Baked in a preheated Dutch oven at high heat for that artisan look and springy texture.
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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: 230
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 and no dry streaks remain.
  2. Whisk pumpkin puree, warm water, warm milk, and maple syrup or honey, then stir into the flour mixture until a shaggy dough forms with no fully smooth texture.
Overnight rise
  1. Cover the bowl with plastic wrap and rest at room temperature for 12–18 hours until the dough is very bubbly across the surface.
Preheat and shape
  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, then rest for 15 minutes to help it hold its form.
Bake
  1. Carefully lower the dough into the hot Dutch oven, cover, and bake at 450°F for 30 minutes.
  2. Uncover and continue baking for 12–15 minutes at 450°F until the crust is deeply golden and set.
  3. Cool on a wire rack for 1 hour before slicing so the crumb finishes setting.

Notes

For best oven spring, bake straight after the 450°F Dutch oven preheat and keep the lid on for the first 30 minutes. Store tightly wrapped at room temperature for up to 3 days, or refrigerate up to 5 days; freeze sliced bread in a freezer bag for up to 2 months and thaw at room temperature. For a dairy-free option, swap warm milk with an equal amount of unsweetened oat milk or soy milk.