Ever dreamed of baking a golden, crusty loaf that looks like it came straight from a fancy bakery? Meet your new obsession: Pumpkin No Knead Bread. This easy pumpkin bread recipe brings all the cozy fall vibes with minimal effort and zero kneading. Yes, you read that right—no kneading, no fuss, just delicious homemade artisan bread that’s perfect for beginners and seasoned bakers alike.

If you have a Dutch oven, a can of pumpkin purée, and a bit of patience, you’re already halfway there. Whether you’re looking to elevate your brunch game or just want your kitchen to smell like a bakery on a crisp autumn morning, this recipe is calling your name.

Why You’ll Love This Pumpkin No Knead Bread

It’s an easy pumpkin bread that requires no kneading (your wrists will thank you).
Bakes up beautifully in a Dutch oven with a crunchy crust and tender crumb.
The pumpkin adds subtle sweetness and a gorgeous golden hue.
Perfect for sandwiches, toasts, or simply slathered with butter.

Ingredients You’ll Need

2/3 cup pumpkin purée
1/4 tsp active dry yeast
1 cup warm water
1 tbsp honey
1 1/2 tsp salt
3 cups all-purpose flour
Assorted seeds for topping (pumpkin, white & black sesame seeds)

Step-by-Step: How to Make Pumpkin No Knead Bread

Mix the Dough: In a large bowl, combine pumpkin purée, warm water, salt, yeast, and honey. Stir until smooth. Gradually add flour: start with 1 cup, mix, then add the rest in increments. Use your hands to mix until a shaggy dough forms.
First Rise (Hands-Off Time!): Shape the dough into a ball in the bowl and cover tightly with plastic wrap. Let it rise at room temp for 12-18 hours. It should double in size and develop bubbles on top.
Shape the Dough: Turn the dough onto a floured surface. Do a series of stretches and folds: pull up and fold over from each side. Flip the dough smooth side up and shape into a taut boule by gently sliding and rotating it.
Second Rise: Place the dough smooth side down into a floured banneton or a bowl lined with a floured tea towel. Cover and let it rise for another 1-2 hours.
Preheat and Prepare: Preheat your oven to 425°F with a Dutch oven inside. Cut a parchment round to fit the Dutch oven.
Decorate & Score: Place parchment over the dough basket, flip it onto a cutting board. Moisten the dough’s surface and sprinkle with your seed mix. Lightly press to adhere. Score the top with a sharp knife.
Bake Time!: Lower the loaf into the hot Dutch oven using the parchment. Cover and bake for 20 minutes. Remove the lid and bake another 20-25 minutes until deep golden and hollow-sounding when tapped.
Cool & Enjoy: Transfer the bread to a wire rack and let it cool completely before slicing.

Pro Tips for No-Knead Bread Success

The long rise is essential—don’t rush it. This is where the flavor magic happens.
Lightly flour your hands if the dough feels too sticky during shaping.
Don’t skip the Dutch oven! It traps steam, giving you that artisan-style crust.
The seeds not only look pretty but add an irresistible crunch.

From My Kitchen: A Little Bread-Baking Joy

I first discovered no knead bread during a busy holiday season when I needed an impressive loaf without babysitting the dough. Fast forward, this pumpkin version became my fall favorite. There’s something deeply satisfying about watching this rustic beauty puff up in the oven while you sip your coffee. It’s become a weekend ritual in our home—my kids love decorating the tops with “their” special seed patterns.

Perfect Pairings for Pumpkin No Knead Bread

This loaf is a blank canvas for so many delicious pairings. Serve thick slices with whipped cinnamon butter or as the base for a hearty turkey and cranberry sandwich. It’s also fabulous alongside a bowl of creamy butternut squash soup or as a rustic toast topped with avocado and a sprinkle of chili flakes. For a cozy brunch, pair it with sharp cheddar and apple slices.

How to Store Your Pumpkin Bread

Once completely cooled, store the bread in a paper bag or wrapped in a clean tea towel to maintain its crusty exterior. Avoid plastic bags, which can soften the crust. It stays fresh on the counter for 2-3 days. For longer storage, slice and freeze it in a freezer-safe bag. Toast slices straight from the freezer for a quick, warm treat.

FAQs About Pumpkin No Knead Bread

Can I use canned pumpkin pie filling instead of purée?

Nope! Pumpkin pie filling has added sugars and spices that will throw off the dough’s consistency. Stick with pure pumpkin purée.

Do I really need a Dutch oven?

While a Dutch oven yields the best crust, you can improvise by placing a pan of water in the oven to create steam if you don’t have one.

Can I add spices like cinnamon or nutmeg to the dough?

Absolutely! A pinch of warm spices can enhance the fall flavor, just don’t overdo it—about 1/2 tsp should suffice.

Why is my dough so sticky?

No-knead dough is naturally wetter than typical bread dough. Lightly flouring your hands and work surface will help.

Bake This Pumpkin No Knead Bread and Embrace Fall Baking Magic

This Pumpkin No Knead Bread proves that homemade artisan bread doesn’t need to be complicated. With a simple mix, a long nap, and a steamy Dutch oven, you get a golden, bakery-worthy loaf bursting with fall flavor. Whether you’re a newbie baker or just looking to add an easy pumpkin bread to your recipe collection, this one is bound to be a staple.

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