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Chef John's Pumpkin Bread

Chef John

"This no-knead bread is simple to make, and the addition of pumpkin puree makes it perfect for fall."
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18 h 30 m servings 179 cals
Original recipe yields 8 servings (1 loaf)


  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a medium bowl, stir together pumpkin puree, 1 cup plus 1 tablespoon of warm water, yeast, salt, and pumpkin pie spice. Mix in flour with a spatula until the dough is fully mixed and all the flour is moistened. Cover bowl with a damp towel, and allow dough to rise for 12-16 hours.
  2. Scrape dough onto floured surface with floured spatula; sprinkle dough with more flour. With your fingers, press dough out into a rough square about 1 inch thick. Fold all four sides of dough in towards center, then turn folded dough over and form into a round loaf.
  3. Generously cover a sheet pan with cornmeal.
  4. Place loaf on prepared sheet pan with seam sides down, dusting top and sides with flour, then place a floured towel over dough. Allow to rise until doubled in size, about 1-1/2 hours.
  5. Preheat oven to 425 degrees F (220 degrees C) and place a pan with 2 inches of water on the bottom rack. Just before baking, make a shallow slice (1/2 inch) across top of dough with a sharp knife.
  6. Bake for 30 minutes in preheated oven. Turn pan around and bake for an additional 20 minutes, or until golden brown. Cool on a wire rack.


  • Cook's Note:
  • For plain bread, substitute more water for the pumpkin puree.

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Read all reviews 13
  1. 20 Ratings

Most helpful positive review

Oh ya, this is a keeper. I used roasted butternut squash from my garden instead of the canned pumpkin. This bread takes very little effort to put together. I made it the night before and bak...

Most helpful critical review

Doughy inside. Very poor.

Most helpful
Most positive
Least positive

Oh ya, this is a keeper. I used roasted butternut squash from my garden instead of the canned pumpkin. This bread takes very little effort to put together. I made it the night before and bak...

What a nice bread this is. Really crunchie, chewy crust, airy interior. Beautiful. I could have probably let it rise longer after shaping it into a loaf but the loaf seemed to be spreading r...

Delightful artisan bread! It's texture is spot on; chewy crust, substantial bite of the crumb and the consistancy of the dough was beautiful. I only let the dough to rise for one hour, and the...

This bread is very easy to make and it is wonderful! I made two batches at the same time. Going to make it again today. It's good for soups, stews and sandwiches. Electric knife makes it eas...

Incredible bread. Sure it takes a long time, but if you let it rise overnight, that's the bulk of the time. The crust is great! (if you follow his baking tips) and is a great seasonal bread for ...

This bread was delicious and very easy to make.

Delicious! Everyone at our dinner raved about it. I let it rise for 30+ hours (didn't have time to finish it the first night), but otherwise followed the recipe. It wasn't as pumpkiny as I expec...

Delicious and pretty bread. EASY!! Make this. You wont be disappointed. My co-workers inhaled it

Doughy inside. Very poor.