Description
Perfect Dutch Oven Pumpkin Bread combines earthy pumpkin flavor with a light, airy crumb and a golden, crispy crust. Slow fermentation and Dutch oven baking create a hearty, rustic loaf that’s perfect for sandwiches, toasting, or enjoying warm with butter.
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
- In a large bowl, combine cool water and yeast. Stir gently and let activate for a few minutes.
- Whisk in pumpkin puree until smooth and fully combined.
- Add bread flour and sea salt. Mix with a spatula, then use your hands to fold until dough is sticky but uniform.
- Cover and let rise at room temperature for 1 hour. Perform several dough folds, then cover again.
- Let rise 3–4 more hours until volume increases by about a third. Pop large bubbles if present.
- Refrigerate overnight for 12 hours.
- Next day, shape dough into a round ball on a floured surface. Place on parchment, dust lightly with flour, and cover with a tea towel. Rise 3–4 hours until puffy.
- Preheat a 4–6 quart Dutch oven at 450°F (230°C) for 10–20 minutes.
- Score dough with a shallow slash. Place into the Dutch oven using parchment paper.
- Bake covered for 20 minutes. Uncover and bake 20–25 minutes more until golden and crusty.
- Cool on a wire rack at least 1 hour before slicing.
Notes
Add fall spices like cinnamon, nutmeg, and ginger for extra flavor.
Mix in pumpkin seeds or walnuts for added texture.
For a sweet loaf, add brown sugar or maple syrup.
For savory bread, try rosemary, thyme, or garlic.
Store at room temperature up to 3 days or freeze for 2 months.
- Prep Time: 6 hours 10 minutes
- Cook Time: 12 hours 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 loaf
- Calories: 260
- Sugar: 3g
- Sodium: 490mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
