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Crispy Dutch Oven Pumpkin Bread

Crispy Dutch Oven Pumpkin Bread That’s Easy and Delicious

This Crispy Dutch Oven Pumpkin Bread is an easy, no-knead recipe that embodies autumn with its warm flavors and delightful textures.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 12 hours
Total Time 13 hours 15 minutes
Servings: 8 slices
Course: Bread
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1.5 cups cool water Make sure it's cool to activate the yeast effectively.
  • 1 packet active dry yeast Leavening agent.
  • 1 cup pumpkin puree Avoid watery mixtures for the best texture.
  • 4 cups bread flour Provides structure and strength.
  • 2 teaspoons fine sea salt Enhances flavor and controls yeast fermentation.
For the Baking Process
  • 1 unit Dutch Oven Preheat to 450°F (230°C) for optimal results.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, dissolve 1 packet of active dry yeast in 1 ½ cups of cool water. Allow this mixture to sit for about 5 minutes until bubbles form.
  2. Once the yeast is bubbly, add in 1 cup of pumpkin puree and whisk until smooth and well combined.
  3. Gradually add in 4 cups of bread flour and 2 teaspoons of fine sea salt. Mix until you have a shaggy dough that pulls away from the bowl.
  4. Cover the bowl with a towel and let the dough rise at room temperature for about 1 hour until it doubles in size.
  5. Wet your hands and gently fold the dough several times to strengthen its structure. Let it rest for another 3 to 4 hours.
  6. Transfer the bowl to the refrigerator and let the dough chill for at least 12 hours, preferably overnight.
  7. Gently remove the dough from the bowl onto a floured surface, shape it into a ball, and let it rise until puffy, about 3 to 4 hours.
  8. About 30 minutes before baking, preheat your Dutch oven in the oven at 450°F (230°C).
  9. Carefully remove the Dutch oven and place your dough inside. Score the top with a knife, cover, and bake for 20 minutes.
  10. Remove the lid and bake for an additional 20 to 25 minutes until the crust is golden brown.
  11. Lift the bread from the pot and let it cool on a wire rack for at least an hour before slicing.

Nutrition

Serving: 1sliceCalories: 160kcalCarbohydrates: 30gProtein: 4gFat: 1gSodium: 200mgPotassium: 150mgFiber: 1gVitamin A: 700IUCalcium: 20mgIron: 1mg

Notes

This recipe transforms ordinary ingredients into extraordinary flavors, perfect for cozy fall gatherings.

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