Introduction

This perfect Dutch oven pumpkin bread is a cozy, flavorful loaf with a tender crumb and crispy crust. Made with simple ingredients and a slow rise, it’s ideal for autumn or anytime you crave a hearty homemade bread with a hint of pumpkin warmth.

A single round loaf of bread with a golden brown crust sits inside a black pot lined with crinkled parchment paper. The bread has a deep central cut with a rich, textured inner crumb showing through. The top is dusted liberally with white powdered flour, creating a contrast against the golden crust. The pot rests on a white marbled surface with bright natural light casting soft shadows. 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 the cool water and sprinkle the active dry yeast on top. Whisk gently to dissolve the yeast, then let it sit for a few minutes to activate. Add the pumpkin puree and whisk until the mixture is smooth and lump-free.
Step 2: Add the bread flour and fine sea salt to the pumpkin-yeast mixture. Stir with a rubber spatula, then switch to your hands to fold and squeeze the dough until the flour is fully absorbed. Cover with plastic wrap and let rest at room temperature for one hour. Wet your fingers and perform several folds to tighten the dough, then cover again and let rise until increased by one third, about 3-4 hours. Punch down any large air bubbles, then refrigerate for 12 hours or overnight.
Step 3: Remove the chilled dough onto a floured surface. Using floured hands, shape it into a tight, round ball and place on parchment paper. Dust lightly with flour, cover with a tea towel, and let rise for 3-4 hours until puffy and slightly expanded.
Step 4: Place a 4-6 quart Dutch oven in the oven and preheat to 450°F (230°C). Once hot, allow the Dutch oven to heat an additional 10-20 minutes. Meanwhile, use a sharp knife to score a shallow slash about ½ cm deep across the top of the dough.
Step 5: Carefully remove the Dutch oven and transfer the scored dough inside, lifting with the parchment paper. Cover with the lid and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is deep golden and firm.
Step 6: Remove the bread from the Dutch oven and cool on a rack for at least one hour before slicing. This helps the crumb set and enhances flavor.

Tips & Variations

Use 1/4 teaspoon yeast if you prefer an overnight rise for better flavor development.
Dusting the dough with flour before rising prevents sticking and gives a rustic look.
Try adding warm spices like cinnamon or nutmeg to the dough for a seasonal twist.
If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or a covered baking dish.

Storage

Store the pumpkin bread tightly wrapped at room temperature for up to 3 days. For longer storage, freeze the cooled bread in a sealed bag for up to 3 months. To reheat, thaw at room temperature and warm gently in the oven.

How to Serve

A round loaf of bread with a golden-brown crust sits on a soft white cloth in a bowl, dusted generously with white flour. The crust is thick and textured, showing a prominent deep slit on top revealing a light, airy, and slightly yellowish inside. The cloth beneath has gentle folds and wrinkles, and the bowl holding it is white. The background is a white marbled surface with soft sunlight casting shadows and highlighting the bread's detailed texture. 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 for this recipe?

Yes, canned pumpkin puree works perfectly and saves prep time. Just make sure it’s pure pumpkin and not pumpkin pie filling.

Why is the dough sticky, and how do I handle it?

The dough is naturally sticky due to the high hydration and pumpkin content. Wet your hands before handling and use gentle folding motions to develop gluten without sticking too much.