Chef John's Pumpkin Bread

Chef John's Pumpkin Bread

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Chef John 23787

"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
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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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.


  • Prep

  • Cook

  • Ready In

  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 pumpkin puree.


  1. 13 Ratings

Most helpful positive review

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...

Most helpful critical review

Doughy inside. Very poor.

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Most positive
Least positive

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...

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...

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...

This bread was delicious and very easy to make.

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 ...

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.

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