Description
This Perfect Dutch Oven Pumpkin Bread is a moist, flavorful autumn-inspired loaf with a tender crumb and a crisp crust. Using pumpkin puree and a slow cold fermentation, this bread develops rich taste and soft texture, perfect for breakfast, snacks, or pairing with butter and jam. The recipe utilizes simple ingredients, easy hands-on kneading, and baking in a preheated Dutch oven for an artisan-quality homemade loaf.
Ingredients
Scale
Wet Ingredients
- 3/4 cup cool water (180 g)
- 1 cup pumpkin puree (225 g)
Dry Ingredients
- 1/2 tsp active dry yeast (reduce to 1/4 tsp for overnight rise)
- 3 cups bread flour (425 g)
- 2 tsp fine sea salt
Instructions
- Activate yeast and mix pumpkin: In a large bowl, pour the cool water and sprinkle the active dry yeast on top. Whisk gently to dissolve and let sit for a few minutes to activate. Add the pumpkin puree and whisk until the mixture is smooth and lump-free.
- Add flour and salt, form dough: Add bread flour and fine sea salt to the pumpkin-yeast mixture. Stir with a rubber spatula then use your hands to squeeze and fold until all flour is absorbed and dough is sticky but combined.
- First rise and folds: Cover bowl with plastic wrap and leave at room temperature for 1 hour. Then, wet your fingers and perform several folds by lifting and folding the dough over itself until it tightens. Cover and let rise another 3-4 hours until dough volume increases by about a third. Remove large air bubbles gently. Refrigerate dough for 12 hours or overnight to chill and develop flavor.
- Shape the dough: Remove chilled dough onto a floured surface. With floured hands, shape into a tight round ball by tucking edges underneath and using palms to round. Place on parchment paper, dust top lightly with flour, cover with tea towel and let rise at room temperature 3-4 hours until puffy.
- Preheat Dutch oven and score dough: Place a 4-6 quart Dutch oven in an oven preheated to 450°F (230°C). Allow it to heat inside for an additional 10-20 minutes. Use a sharp knife to score a shallow slash (~½ cm deep) on the top of the risen dough to control expansion during baking.
- Bake the bread: Carefully remove hot Dutch oven. Lift dough on parchment and place in the pot. Cover with lid, bake 20 minutes, then remove lid and bake an additional 20-25 minutes until crust is deeply golden and firm.
- Cool before slicing: Remove bread from Dutch oven and cool on a wire rack at least 1 hour before slicing to let crumb set and flavors mature. This ensures clean slices and best texture.
Notes
- Use active dry yeast and adjust quantity for a slower overnight fermentation.
- Ensure pumpkin puree is smooth and well incorporated to avoid lumps.
- Wet your fingers before folding to prevent dough sticking.
- Allow sufficient rising times for a light and airy crumb.
- Scoring the dough allows controlled oven spring and attractive loaf shape.
- Cooling the bread fully before slicing prevents a gummy crumb.
- The Dutch oven must be thoroughly preheated to achieve a crisp crust.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Dutch Oven Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 140
- Sugar: 1.5 g
- Sodium: 260 mg
- Fat: 1.2 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: pumpkin bread, Dutch oven bread, autumn bread, no-knead bread, homemade bread, artisan bread, pumpkin puree bread
