No Knead Holiday Pumpkin Bread

No Knead Holiday Pumpkin Bread

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Chef John 23762

"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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14 h 40 m servings 180 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 37.9g
  • 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. 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.


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


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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 wonde...

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

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