Holiday No Knead Pumpkin Bread Recipe -
Holiday No Knead Pumpkin Bread Recipe
  • READY IN 14+ hrs

Holiday No Knead Pumpkin Bread

Recipe by  

"The flavor is very subtle, just a slight earthy undertone, and the tiny dash of spice is perceivable only to the nose. For plain bread, just use water in place of the pumpkin puree, and follow the steps the same way."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    14 hrs 40 mins


  1. Whisk together pumpkin, both amounts of water, yeast, salt, pumpkin spice in a large bowl. Stir in flour. The mixture will look dry, but keep mixing until dough comes together. Cover with a lightly damp towel and allow to rise for 12-16 hours.
  2. Generously sprinkle cornmeal over a baking sheet.
  3. Scrape dough out of the bowl onto a generously floured work surface. Sprinkle more flour on top of the dough, then press down slightly on dough to remove any air bubbles. Shape the dough into a round loaf by folding the sides up and flipping the dough over so the smooth side is on top. Transfer the dough to the prepared baking sheet. Dust with more flour, then place dry towel on top. Allow to dough to rise until nearly double, about 1 1/2 hours. Using a very sharp knife, cut a slash on the top of the dough about 1/2-inch deep.
  4. Preheat oven to 425 degrees F (220 degrees C). Place a small baking pan filled with about 2 inches of water in the back of the oven.
  5. Bake in the preheated oven for about 30 minutes, then turn baking sheet around and continue baking until golden brown, about 20 minutes more. Allow bread to cool completely on a wire rack before slicing.
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Reviews More Reviews

Mar 24, 2012

This is the most insanely weird yet delicious bread I have ever made. I let it rise for the first 16 hours and it may have risen about 1/3". I was pretty dissapointed. Then, I decided to put it into a bread proofing basket (do not do that) and it rose only 1/4" after giving it about 6.5 hours more. I was very mad, as it damaged my proofing basket as it got stuck in it. I finally decided to just throw it in the oven, lack of proofing and all, in a big plop of an oval like shape on a sheet lined with parchment and sprinkled with the cornmeal. To my obvious shock, it sprang up in the oven. It tasted just like something that would come from Panera Bread. It had a crisp crust, a chewy interior, and nice flavor and appearance when cut open. It does make a small loaf, so don't be surprised by that. I was also told to be patient with it and to cover it the last 15 minutes or so to avoid browning but a finished interior. I used a thick piece of foil. Note, this recipe is the same as Chef John's Pumpkin bread except it is missing the directions to use water at 100-110 deg. F. Hope that helps with rising.

Jan 21, 2012

I made the dough exactly as written and then forgot about it until almost 24 hours later! I just continued to follow the directions... and it turned out fantastic. It's a great way to use up extra pumpkin.


3 Ratings

Dec 04, 2011

Subtle flavor with an incredible chewy crust! I added some pecans for a little extra crunch, and subbed 1/2 cup of whole wheat white to make it a little heartier. I also upped the spices a smidge. Delicious


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  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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