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Perfect Dutch Oven Pumpkin Bread Recipe

Perfect Dutch Oven Pumpkin Bread Recipe
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★★★★★

5.2 from 22 reviews

This Perfect Dutch Oven Pumpkin Bread recipe yields a moist, flavorful loaf with a tender crumb and a crispy crust, made easy with simple ingredients and a no-knead method. The addition of pumpkin puree adds natural moisture and a subtle sweetness, making it an ideal seasonal treat for autumn or any time you crave a cozy homemade bread. Baked in a Dutch oven, this bread achieves a beautiful golden crust and an airy, soft interior.

Ingredients

Scale

Wet Ingredients

  • 3/4 cup cool water (180 g)
  • 1 cup pumpkin puree (225 g)

Dry Ingredients

  • 1/2 tsp active dry yeast (use 1/4 tsp for overnight rise)
  • 3 cups bread flour (425 g)
  • 2 tsp fine sea salt

Instructions

  1. Activate Yeast and Mix Pumpkin: In a large bowl, pour in the cool water and sprinkle the active dry yeast on top. Gently whisk or stir to dissolve the yeast, then let it sit for a few minutes to activate. Add the pumpkin puree and whisk until the mixture is smooth and lump-free.
  2. Combine Ingredients and Knead: Add the bread flour and fine sea salt to the pumpkin-yeast mixture. Stir with a rubber spatula, then use your hands to squeeze and fold the dough until all flour is absorbed and the dough is sticky but well combined.
  3. First Rise: Cover the bowl with plastic wrap and leave it at room temperature for 1 hour. After this, wet your fingers and perform a series of dough folds by lifting and folding the dough over itself several times to tighten it. Cover again and let rise until the dough increases in volume by about one-third, approximately 3-4 hours. Pop any large air bubbles during this time.
  4. Chill Dough: Transfer the bowl to the refrigerator and chill the dough for about 12 hours or overnight to develop flavor and texture.
  5. Shape and Second Rise: The next morning, transfer the chilled dough onto a floured surface. Shape it into a tight round ball by tucking edges underneath and smoothing the surface with floured hands. Place the dough on a parchment paper square, dust the top lightly with flour, cover with a tea towel, and let it rise at room temperature for 3-4 hours until puffy and slightly expanded.
  6. Preheat Dutch Oven: Place a 4-6 quart Dutch oven in your oven and preheat to 450°F (230°C). Allow the Dutch oven to heat inside for an additional 10-20 minutes to ensure it’s thoroughly hot.
  7. Score Dough: Using a sharp paring knife, score the top of the risen dough with a shallow slash about ½ cm deep to allow expansion and control the loaf’s rise.
  8. Bake Bread Covered: Carefully remove the preheated Dutch oven from the oven. Lift the dough by the parchment paper and place it inside the Dutch oven. Cover with the lid and bake on the center rack for 20 minutes.
  9. Bake Bread Uncovered: Remove the lid and continue baking for another 20-25 minutes until the bread develops a deep golden crust and feels firm to the touch.
  10. Cool Bread: Take the bread out of the Dutch oven and transfer it to a cooling rack. Allow it to cool for at least one hour before slicing to let the crumb set and flavors deepen.

Notes

  • For an overnight rise, reduce active dry yeast to 1/4 tsp for a slower fermentation and enhanced flavor.
  • Ensure the pumpkin puree is smooth to avoid lumps in the dough.
  • Use wet hands when folding dough to prevent sticking.
  • Preheating the Dutch oven thoroughly is key to achieving a crispy crust.
  • Resist slicing the bread too soon to allow the crumb to set for better texture and flavor.
  • This bread stores well wrapped at room temperature for 2-3 days or can be frozen for up to one month.

Nutrition

Keywords: pumpkin bread, dutch oven bread, no-knead bread, homemade bread, autumn bread, easy bread recipe

Find it online: https://tastemadebyclara.com/perfect-dutch-oven-pumpkin-bread-recipe/