No-Knead Dutch Oven Pumpkin Bread: Easy, Moist, and Flavorful Autumn Loaf

Introduction

Nothing captures the essence of autumn quite like the warm aroma of pumpkin bread baking in your kitchen. This No-Knead Dutch Oven Pumpkin Bread is an easy, foolproof recipe that delivers a moist, flavorful loaf without the fuss of kneading. Perfect for breakfast, brunch, or a cozy snack, it pairs wonderfully with butter, cream cheese, or a hot cup of coffee. Whether you’re a seasoned baker or a beginner, this recipe will become a fall staple.

What makes this bread special is its simplicity. Using a no-knead method, you allow time and a bit of yeast magic to create a tender, soft crumb while baking it in a Dutch oven ensures a perfectly golden crust every time. Plus, it’s loaded with warm spices and rich pumpkin flavor that scream autumn comfort.

Ingredients

Bread:

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1 1/2 cups pumpkin puree (fresh or canned)
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 cup warm milk (110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 2 tbsp melted butter

Optional Toppings:

• Pumpkin seeds
• Light dusting of flour
• Cinnamon sugar

Instructions

1. Prepare the yeast mixture:
   In a small bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Mix dry ingredients:
   In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.
3. Combine wet ingredients:
   Stir pumpkin puree and melted butter into the yeast mixture.
4. Form the dough:
   Pour the wet mixture into the dry ingredients and mix until a sticky dough forms. No kneading is required.
5. First rise:
   Cover the bowl with plastic wrap or a damp towel. Let dough rise in a warm place for 1–2 hours, until doubled in size.
6. Preheat Dutch oven:
   Place your Dutch oven in the oven and preheat to 375°F (190°C) while the dough rises.
7. Shape the loaf:
   Dust hands with flour and gently form the dough into a round loaf. Carefully remove the hot Dutch oven from the oven and place the dough inside. Optionally, sprinkle pumpkin seeds or cinnamon sugar on top.
8. Bake the bread:
   Cover with the lid and bake 25 minutes. Remove the lid and bake an additional 15–20 minutes until the crust is golden brown.
9. Cool the bread:
   Remove bread from Dutch oven and let cool on a wire rack at least 30 minutes before slicing.

Tips for Perfect Pumpkin Bread

• Use fresh pumpkin puree for a brighter, more authentic flavor, or canned 100% pumpkin if short on time.
• Don’t overmix the dough; it should be sticky and slightly shaggy.
• Check oven temperature; Dutch ovens retain heat, so avoid over-browning by adjusting the time slightly if needed.
• Experiment with mix-ins: Add chocolate chips, walnuts, or dried cranberries for a twist.

No-Knead Dutch Oven Pumpkin Bread

Easy, moist, and flavorful pumpkin bread baked in a Dutch oven without kneading.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 1 loaf

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 210

Ingredients

  

Bread

• 3 cups all-purpose flour
• 1.5 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves
• 0.5 tsp ginger
• 1.5 cups pumpkin puree
• 0.5 cup sugar
• 0.25 cup brown sugar
• 0.5 cup warm milk 110°F
• 2.25 tsp active dry yeast
• 2 tbsp melted butter

Equipment

• Mixing bowls
• Dutch oven
• Wire rack
• Whisk

Method

 

1. In a small bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.
3. Stir pumpkin puree and melted butter into yeast mixture.
4. Pour wet mixture into dry ingredients and mix until sticky dough forms.
5. Cover bowl with plastic wrap and let dough rise 1–2 hours until doubled in size.
6. Preheat Dutch oven to 375°F (190°C).
7. Dust hands with flour and shape dough into a round loaf. Place in Dutch oven.
8. Cover and bake 25 minutes. Remove lid and bake additional 15–20 minutes until golden brown.
9. Cool on wire rack at least 30 minutes before slicing.

Notes

Optional toppings include pumpkin seeds or cinnamon sugar for extra flavor.

Variations

• Spiced Pumpkin Chocolate Chip Bread: Fold in 1 cup of semi-sweet chocolate chips into the dough before baking.
• Maple Glaze Pumpkin Bread: Mix powdered sugar with 2–3 tbsp maple syrup and drizzle over cooled bread.
• Savory Pumpkin Herb Bread: Omit sugar and cinnamon, add rosemary and thyme for a savory loaf perfect for soups.

Serving Suggestions

• Breakfast: Toast slices and top with cream cheese or butter.
• Snack: Pair with a warm chai latte or coffee.
• Holiday Treat: Wrap slices individually for gift-giving or serve as part of a fall brunch spread.

Fun Facts & Cultural Context

Pumpkin bread has its roots in early American settlers, who embraced pumpkins as a versatile and nourishing crop. Using a Dutch oven for baking bread dates back centuries, providing even heat and a beautifully crisp crust without a modern oven. The no-knead method became popularized in the 2000s for home bakers seeking artisan-quality bread with minimal effort, making this recipe a perfect blend of old-world techniques and modern convenience.

Storage

• Store at room temperature in an airtight container up to 3 days.
• Refrigerate for up to a week.
• Freeze slices individually and thaw as needed for a quick snack.