This delicious Pumpkin No Knead Bread looks like you’ve been slaving in the kitchen for hours but really is so easy to make. Enjoy it with your favorite fall comfort soup or stew.
Pumpkin No Knead Bread
As the weather cools, the urge to stay inside and cook all the comfort foods increases. It’s the time of year when we trade our summer salads and barbecue tools for braised short ribs and rich stews. This Pumpkin No Knead Bread is the perfect side for all your favorite fall comfort food dishes. Let the carb loading begin!
The very first time I saw the New York Times famous No Knead Bread recipe, I knew I had to try it. From then on, I was hooked on bread baking including my most recent sourdough baking experiments.
What is No Knead Bread?
The three most important characteristics of No Knead Bread are:
- very little commercial yeast when compared to regular yeast breads.
- a long rise or long fermentation period.
- a very wet sticky dough (high hydration) when compared with regular yeast breads.
No Knead Bread vs. Traditional Bread
In No Knead Bread, long gluten strands (which give the bread an airy texture) result from the long rise and higher hydration while traditional bread making methods rely on a lot of kneading to develop the gluten.
Despite the name, No Knead Bread is not an entirely hands-off bread baking method. Some hand mixing is required at the beginning to ensure all ingredients are properly mixed.
In addition, some stretching and folding (see photos below) helps to shape the bread before the final rise.
How Much Time Does it Take to Make No Knead Bread?
Even though it looks like this recipe takes forever, most of that time is entirely hands-off. The bread is practically making itself!
The great thing is that you can adjust the timing of this recipe to suit your own schedule. For example: mix up the ingredients in a large bowl before you leave for work in the morning, then come home and finish it later that evening.
I like to mix mine up at midnight, then do my final shaping at noon and bake around 3 pm. The timing really does depend on the temperature and humidity in your home.
How to Make This Bread On Your Own
This easy recipe produces an artisan-quality loaf or boule with a golden brown crusty exterior and beautifully textured interior. It’s simply topped with pumpkin seeds, white and black sesame seeds.
Everyone has different tastes so feel free to experiment with other toppings such as nuts or cheese. Other ways to add your own flavor to this bread include adding herbs and spices, cheese, or olives during the mixing step.
How to Store Freshly Baked Bread
Congratulations! You have now made your very own gorgeous boule of bread. If you don’t immediately inhale all of the bread and want to store it, here’s how: To maintain that beautiful crisp crust, store it in a closed paper bag or linen bread bag.
Otherwise, store the loaf in an airtight plastic bag. Remember there are no preservatives in this bread so it’s best to consume it within a few days of baking.
Recipe adapted from this recipe by Chef John.
Easy Pumpkin No Knead Bread
This delicious Pumpkin No Knead Bread looks like you've been slaving in the kitchen for hours but really is so easy to make. Enjoy it with your favourite fall comfort soup or stew.
- 2/3 cup pumpkin pureé
- 1/4 tsp active yeast
- 1 cup warm water
- 1 tbsp honey
- 1/2 - 1 tsp salt
- 3 cups flour
- assorted seeds (for this loaf, plain shelled pumpkin seeds, white and black sesame seeds but use what you like)
- Place pumpkin purée, water, salt, yeast, and honey in a large mixing bowl. Mix together well.
- Add I cup of flour and thoroughly combine, repeat with 2 remaining cups of flour.
- Reach into the bowl and mix well with your hands. Knead dough until it is smooth and elastic.
- Tidy dough into a ball and cover. Let rise 12-16 hours; until the dough has more than doubled and bubbles can be seen on the dough surface.
- Carefully remove dough from the bowl and place onto a clean counter top.
- Grab the side of the dough farthest away from you, stretch up (about 3 times the height of the dough) then fold over the dough. Repeat on the right side of the dough, the side closest to you, and finally the left side.
- Flip over the dough ball so that the smooth side is on top. Cup your hands around the ball and slide it slightly forward on the counter top. Rotate, and repeat until the dough is a neat ball.
- Carefully place the dough ball (smooth top facing downward) in a well floured banneton. Alternatively, line a medium bowl with a well floured tea towel and place the dough ball in there.
- Cover and let rise until doubled, approximately 1-2 hours.
- Place Dutch oven in your oven and pre-heat until it reaches 450 F.
- Cut a circle of parchment paper the size of the bottom of your Dutch oven. Place it over the basket (or bowl).
- To remove bread from basket/bowl, place a cutting board over the parchment paper, grab the basket/bowl with your thumbs and flip the whole thing over using a quick motion.
- Moisten hands and lightly rub over the surface of the boule. Scatter the seeds over the bread surface. You may need to press them in slightly.
- Score the bread with a sharp knife or bread lame.
- Remove hot Dutch oven from your oven and carefully lower the boule into the pot (by holding onto the parchment paper).
- Cover and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes. Baking time may vary from oven to oven.
- Remove bread from Dutch oven and place on rack to cool.
Please note: 1) The temperature and humidity in your home will affect dough rising times.
2) Oven temperatures may vary. Mine runs hot so I bake at 425 F. If you have an average or cooler oven, try starting at 450 F then reducing to 425 F after you remove the lid.
*A banneton is a type of basket used to provide structure for shaped loaves of bread during proofing. Banneton baskets are also known as brotform or proofing baskets. It is normally used for doughs that are too soft or wet to maintain their shape while rising. Source: Wikipedia
**A lame (/lɑːm, læm/) is a double-sided blade that is used to slash the tops of bread loaves in artisan baking. A lame is used to score (also called slashing or docking) bread just before the bread is placed in the oven. ... This significantly improves the appearance of baked breads. Source: Wikipedia
Amount Per Serving:Calories: 248Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 198mgCarbohydrates: 53gFiber: 3gSugar: 4gProtein: 7g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
Excellent!! I did make this. However, I was in a hurry and did it “Turbo” style and added 1 1/4 tsp yeast. 1st proof 2 hours at 88 degrees and 1 hour 2nd proof. Used KA harvest graina for out side. Yummy! I will make this with longer proofing when I have more time. Thank you for this awesome pumpkin bread recipe!!
lol ‘turbo style’. I love it! Glad this bread turned out for you and I hope you try the long and slow method soon.
I love how boule comes out with that golden brown crusty exterior. And having pumpkin in it? Delish!
And yet so soft and chewy on the inside…just the way I like it. Thanks for stopping by Naiby.
I’m getting a head start on my fall baking this year, and this bread was wonderful! It was super easy to put together, and it tasted amazing. Perfect fall bread!
Wonderful Amanda, so glad you enjoyed the pumpkin bread.
Bernice, this loaf is perfection! I love the idea of using pumpkin puree, I bet it creates such a lovely tender crumb. I want to have two thick slices of this bread, toasted and slathered with salted butter right now!
YUM! That’s exactly how I eat it Marie!
This looks and sounds delicious. I will definitely be making this pumpkin bread. I always struggle to find good bread recipes so this will be a treat!
I hope you love it…it’s certainly a favourite around here.
This pumpkin bread is so gorgeous. I will be making this with all of my fall soups as soon as it starts getting chilly out.
I hear you. I’m so ready for fall!
I love making bread so so much, It is definitely one of my favourite things to make! I really need to make this since it is pumpkin bread and who doesn’t like pumpkin bread! Thank you for sharing this recipe, i cant wait to make this!
Making bread is so therapeutic. I just love it too! Happy Baking!
Made this and my entire family LOVED it! Can’t wait to make again soon!
Excellent!! And it’s super easy too, right?
This loaf of bread is gorgeous! I love making bread and this pumpkin bread looks like fun.
I think no knead bread is fun in general. You get so much for so little effort!
I love pumpkin bread! Especially during the fall season!
It’s such a fun little project. I make them all year long.
Days are really moving fast and Fall is coming! This Pumpkin No Knead Bread looks absolutely delicious. I am so excited to have this along with my favorite soup.
Great idea…this bread is amazing with homemade soup!
The bread looks wonderful and perfect for the season. I will be trying it soon! Love the seeds on top and that golden crust. Thanks for sharing.
Enjoy! Thank you so much for stopping by Paula.
I still haven’t made no knead bread (it’s been on my to-make list for years) but your pumpkin bread sounds like the perfect introduction to the no-knead world for me! I love your step-by-step photos – you make it look so easy! Thanks for sharing this recipe, Bernice!
I hope you do give it a try, it’s very satisfying!
Wow! This is amazing. I would definitely love to bake this bread and enjoy with my family.
Thanks for stopping by Gunjan, I hope you do! It’s a delicious treat and so satisfying to make your own bread.
This is such a perfect bread for fall and I love that it’s no knead but still so fluffy! Can’t wait to make this!
I absolutely love no knead breads! When my chef hand was in a cast, I made these all the time as I couldn’t go without homemade bread. Yours looks so good! Give me a slice with some cinnamon honey butter!
ooo yes! That would be very tasty.
Bernice!!!!! Where have you been?!! Or did something happen? I used to get your posts, and I only found you again from someone else’s blog. Weird! Glad to have you back in my life, and I absolutely love this post. I’ve never made a no-knead bread, but with my thumb arthritis, I definitely must make this. Thanks!
Hi Mimi!! Nice to hear from you again! I haven’t really gone anywhere…though I did switch to self hosting and that must have screwed up post emails. Glad you’re back, please do try the bread, it’s quite easy on the hands.
I have never tried pumpkin bread like this, and it looks incredible! I appreciate your step by step instructions since I’m a novice at making bread.
That’s amazing Denise, thanks so much for your feedback. I hope you do give it a go!
This is SO genius. I want to try it with some butternut squash soup, just for ALL the cozy, fall feels!! It looks awesome!
oh that would be delicious…the perfect fall meal!
What a gorgeous loaf!! I’ve never had pumpkin bread but since I love pumpkin this is a recipe I would love to try! I also love making my own bread ^_^
Give it a go, it’s pretty delicious…one thing I want to try is tying string around it in sections before baking. Then it looks like a pumpkin after baking!
Wow Bernice, I’m so excited to try this. I’ve attempted to make bread maybe 3 times in my life…it’s just not my thing. I am way more a cook than baker. But – you’ve made this look so easy, there’s no way I can’t give it a try.
Kristen, believe me. This recipe is SO easy. I really hope you give it a try!
Oh, This bread with PERFECT golden crust looks AMAZING! It’s so cold outside today, so baking a loaf of bread sounds like a great idea now!
Ahhh those are the best baking days. Thanks for stopping by Veronika.
Yes! Especially with a bowl of hot soup!!
That’s a perfect loaf of bread Bernice! Love that it’s no knead, and the pumpkin puree and seeds are a delicious addition. Looks so fallish! Pinning!
This bread looks amazing, and I can only imagine how good it tastes! It must make delicious sandwiches…yum! Definitely pinning this so I don’t forget it!
Hmmm sandwiches…great idea! We didn’t get that far lol
What a gorgeous loaf! I am loving the combo of pumpkin and seeds… it feels so perfect for fall. Plus I am all about the no knead bread right now, because I’m a little bit lazy (okay, maybe more than a little bit) and it always comes out perfect.
haha, it really is the perfect lazy baking fall loaf. I have made more than a few!
This bread looks amazing, and so perfect for my upcoming harvest get together. Can’t wait to try it! Thanks so much.
Oh, yes it would be great for any gathering. A show stopper. I have recently heard that if you tie butcher string on before baking, it bakes up and looks like a pumpkin! I have to try this out for sure.
What a great bread recipe! The pumpkin is perfect for the fall, and those seeds add a nice heartiness. Thanks for sharing!
Who doesn’t LOVE pumpkin in the fall?! Thanks for stopping by Amanda.
I LOVE pumpkin bread, it’s probably my #1 most favourite type of all time! I love that this is a super easy no knead bread, can’t wait to make my very own at home!
HI Aleta, I hope you do give it a try…I was so happy with this recipe and couldn’t wait to share it.