Introduction

Enjoy the comforting warmth of homemade pumpkin bread baked to perfection in a Dutch oven. This recipe yields a tender, lightly sweet loaf with a golden crust and a subtle pumpkin flavor that’s perfect for cozy mornings or afternoon tea.

A round loaf of bread with a golden brown crust sits inside a white pot with a red lid slightly off to the side. The bread’s surface has a rough texture with a deep, dark brown slash in the center and is lightly dusted with white flour. The bread looks soft and airy inside the slash area, and the pot rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup cool water (180 g)
1/2 tsp active dry yeast (use 1/4 tsp for overnight rise)
1 cup pumpkin puree (225 g)
3 cups bread flour (425 g)
2 tsp fine sea salt

Instructions

Step 1: In a large bowl, pour in the cool water and sprinkle the active dry yeast on top. Whisk or stir gently to dissolve the yeast, then let it sit for a few minutes to activate.
Step 2: Add the pumpkin puree and whisk until the mixture becomes smooth and lump-free.
Step 3: Add the bread flour and fine sea salt to the bowl. Stir with a rubber spatula, then use your hands to squeeze and fold the dough until all flour is absorbed and the dough is evenly mixed. It will be sticky.
Step 4: Cover the bowl with plastic wrap and leave it at room temperature for one hour.
Step 5: After an hour, wet your fingers and perform several folds by lifting one side of the dough and folding it over itself until the dough tightens.
Step 6: Cover again and let the dough rise until it increases in volume by about a third, about 3-4 hours. Pop any large air bubbles that form.
Step 7: Transfer the bowl to the fridge to chill and rest for about 12 hours or overnight.
Step 8: The next morning, transfer the chilled dough onto a floured surface. Shape it into a tight round ball by tucking the edges underneath and rounding with your hands.
Step 9: Place the dough on a parchment paper square, dust lightly with flour, and cover with a tea towel. Let it rise at room temperature for 3-4 hours until puffy and slightly expanded.
Step 10: Preheat a 4-6 quart Dutch oven in your oven to 450°F (230°C) and allow it to heat for an additional 10-20 minutes once at temperature.
Step 11: Score the top of the dough with a sharp paring knife using a shallow slash about ½ cm deep.
Step 12: Carefully remove the Dutch oven from the oven. Using the parchment paper, transfer the dough into the pot, cover with the lid, and bake for 20 minutes.
Step 13: Remove the lid and continue baking for another 20-25 minutes until the bread is deeply golden and the crust feels firm.
Step 14: Remove the bread from the Dutch oven and let it cool on a rack for at least one hour before slicing to allow the crumb to set and flavors to develop.

Tips & Variations

Use canned pumpkin puree if fresh is not available—just ensure it’s pure pumpkin, not pie filling.
For a sweeter bread, add 2-3 tablespoons of brown sugar or maple syrup to the dough before mixing.
Experiment with spices like cinnamon, nutmeg, or cloves for a seasonal twist.
Letting the dough rest overnight in the fridge improves flavor and texture.
Use a sharp serrated knife to slice the cooled bread cleanly.

Storage

Store the cooled pumpkin bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices gently in a toaster or oven before serving for best taste and texture.

How to Serve

A round loaf of golden brown bread with a crispy crust sits inside a red ceramic pot with its lid resting to the side. The top of the bread has a deep, slightly curved cut exposing a soft yellow crumb inside, and a light dusting of white flour is scattered unevenly across the surface. The red pot contrasts with the white marbled background below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly fine. Just make sure to use plain pumpkin puree, not pumpkin pie filling, which has added spices and sugars.

How long does the bread keep fresh?

Stored properly at room temperature, the bread stays fresh for about 3 days. For longer storage, freezing is recommended and the bread will keep well for up to 2 months.