No Knead Holiday Pumpkin Bread Recipe - Allrecipes.com
No Knead Holiday Pumpkin Bread Recipe
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No Knead Holiday Pumpkin Bread
A shockingly easy country bread with a subtle, earthy flavor. See more
  • READY IN 14+ hrs

No Knead Holiday Pumpkin Bread

Recipe by  

"The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    14 hrs 40 mins

Directions

  1. Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
  2. Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
  3. Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
  4. Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
  5. Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
  6. Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
  7. Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.
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Footnotes

  • Cook's Note:
  • To make plain bread, substitute water for pumpkin and omit pumpkin pie spice.
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Reviews More Reviews

Nov 29, 2013

This is the perfect bread for the busy holidays because it takes very little effort to put together the day before. The next morning simply shape it, let it rise, and bake. The bread has wonderful flavor and texture. This recipe is also listed on this website as Chef John’s Pumpkin Bread.

 
Oct 30, 2014

This is a fantastic bread. I used 2-1/2 cups white flour and 1/2 cup oat bran and it was simply delicious!!!

 

4 Ratings

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Nutrition

  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 402 mg
  • 16%

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

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