Perfect Dutch Oven Pumpkin Bread Recipe
This Perfect Dutch Oven Pumpkin Bread recipe combines the natural sweetness and moisture of pumpkin puree with a rustic bread texture, baked in a preheated Dutch oven for a crisp, golden crust and soft, airy crumb. The slow rise and cool ferment enhance the flavor depth, providing a comforting homemade bread that’s perfect for fall or any time you want a hearty loaf with a subtle pumpkin twist.
- Prep Time: 20 minutes (includes yeast activation and mixing)
- Cook Time: 45 minutes
- Total Time: 17 hours (includes multiple rises and chilling time)
- Yield: 1 loaf (about 1.5 to 2 pounds) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet 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)
Dry Ingredients
- 3 cups bread flour (425 g)
- 2 tsp fine sea salt
Instructions
- Activate the Yeast and Combine Wet Ingredients: In a large bowl, pour the cool water and sprinkle the active dry yeast on top. Whisk gently to dissolve and let it sit for a few minutes until activated. Add pumpkin puree and whisk thoroughly until the mixture is smooth and uniformly orange with no lumps.
- Mix and Develop the Dough: Add bread flour and fine sea salt to the pumpkin-yeast mixture. Stir with a rubber spatula, then use your hands to fold and squeeze the dough until well combined; it will be sticky. Cover the bowl with plastic wrap and let it rest at room temperature for one hour. Afterward, wet your fingers and fold the dough several times until it tightens. Cover and let rise for another 3-4 hours until it grows by about a third, then transfer to the fridge for 12 hours or overnight.
- Shape the Dough and Prepare for Final Rise: Remove the chilled dough to a floured surface. Shape it into a tight, round ball by folding edges underneath and rounding with your hands. Place on parchment paper, dust lightly with flour, cover with a tea towel, and let rise at room temperature for 3-4 hours until puffy and expanded.
- Preheat Oven and Score the Dough: Place a 4-6 quart Dutch oven into your oven and preheat to 450°F (230°C). Allow the Dutch oven to heat an additional 10-20 minutes inside the oven to ensure thorough preheating. Meanwhile, use a sharp paring knife to make a shallow ½ cm slash across the top of the dough to allow it to expand during baking.
- Bake the Bread: Carefully remove the preheated Dutch oven from the oven. Using the parchment paper, lift and transfer the scored dough into the pot. Cover with the lid and bake on the center oven rack for 20 minutes. Then remove the lid and bake for another 20-25 minutes until the crust is deeply golden and feels firm.
- Cool and Serve: Remove the bread from the Dutch oven and place it on a cooling rack. Let it cool fully for at least one hour before slicing to allow the crumb to set and flavors to develop for the best texture and taste.
Notes
- Use 1/4 tsp yeast instead of 1/2 tsp if you prefer an overnight rise for more flavor development.
- Dust flour lightly during shaping to prevent sticking but avoid adding too much to keep a soft crust.
- Make sure the Dutch oven is preheated thoroughly for the best crust development.
- Score the dough just before baking to allow controlled expansion.
- Cooling the bread completely before slicing ensures cleaner cuts and better crumb texture.
- Pop any large air bubbles during the second rise to maintain an even texture throughout the loaf.
Keywords: pumpkin bread, Dutch oven bread, homemade bread, fall recipes, rustic bread, yeast bread, pumpkin puree bread
