Holiday No Knead Pumpkin Bread

Holiday No Knead Pumpkin Bread

Chef John 22738

"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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14 h 40 m servings 145 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 322 mg
  • 13%

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.

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  • Prep

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  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.



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 ...

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 ext...

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 smidg...