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No Knead Pumpkin Bread

Experience the ease of making no knead pumpkin bread with a mere 5-10 minutes of prep. Savor the flavors of fall without the fuss!

Prep Time
10 mins
Cook Time
10 mins
Resting time total:
2 hrs 30 mins
Total Time
3 hrs 20 mins
Servings: 10 slices
Calories: 100 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 120 grams of pumpkin puree canned or fresh
  • 230 grams of lukewarm water
  • 12 grams 1/2 tbsp kosher salt
  • 5 grams 1/2 tbsp of active dry yeast
  • 60 grams of Honey
  • 35 grams of melted unsalted butter
  • 30 grams old fashioned rolled oats
  • 100 grams whole wheat flour
  • 280 grams all-purpose flour
  • 2/3 cup total of cranberries, walnuts or pumpkin seeds see notes

Instructions

    Cup of Yum
  1. Start by adding the warm water to a large mixing bowl. Then, add the yeast, salt, honey, butter, pumpkin puree, cranberries, walnuts, or pumpkin seeds if you're using them. Mix quickly to combine.
  2. Add the remaining dry ingredients: rolled oats, whole wheat flour, and all-purpose flour. Mix until everything is well combined. There's no need to knead, so don't worry about it.
  3. First rise: Cover the bowl with plastic wrap and let the ball of dough rise for two hours or until it doubles in volume. Place it in a warm place away from drafts.
  4. Line your Dutch oven with some parchment paper.
  5. After the first rise, dust the surface of the dough with flour and gently shape it into a ball. Be as gentle as possible to preserve the air bubbles inside the dough. You only want to touch it to shape and form the loaf.
  6. Place the shaped dough ball in a Dutch oven to rise for another 30 minutes. While the dough is rising for the second time, preheat your oven to 450 degrees.
  7. After 30 minutes, open the lid, score your loaf with a sharp knife, and place the lid back on.
  8. Then place the covered Dutch oven in the oven on the lower rack. Bake for 30 minutes with the lid on.
  9. Decrease the oven temperature to 400 degrees and remove the lid. Bake for an additional 10 minutes until the bread is golden brown.
  10. Carefully remove the bread from the oven and the Dutch oven. To check for doneness, flip the bread over and tap it. It should produce a hollow sound. Then, place it on a cooling rack to cool completely. It's best to wait for it to cool before slicing it, as the bread continues to bake even outside the oven. Cutting it while it's still hot may result in a gummy crumb.

Notes

  • 2/3 cup total of cranberries, walnuts and/or shelled and roasted pumpkin seeds mix. It is entirely up to you how you want to customize your bread. You can choose to use only cranberries, solely walnuts, or just pumpkin seeds, or get creative and blend any two or all three of these delightful ingredients together. In my version of this recipe, I combined all three for a delightful medley of flavors and textures
  • 2/3 cup total of cranberries, walnuts and/or shelled and roasted pumpkin seeds mix. It is entirely up to you how you want to customize your bread. You can choose to use only cranberries, solely walnuts, or just pumpkin seeds, or get creative and blend any two or all three of these delightful ingredients together. In my version of this recipe, I combined all three for a delightful medley of flavors and textures

Nutrition Information

Calories 100kcal (5%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 100

% Daily Value*

Calories 100kcal 5%

* Percent Daily Values are based on a 2,000 calorie diet.