READY IN 18+ hrs

Chef John's Pumpkin Bread

Read Reviews (6)

"This no-knead bread is simple to make, and the addition of pumpkin puree makes it perfect for fall." — Chef John

Directions

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.
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.
Generously cover a sheet pan with cornmeal.
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.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 50 mins
READY IN 18 hrs 30 mins

Footnotes

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

Reviews More Reviews

Mar 18, 2012

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 rather than rising and I was afraid I would de-gas it when I scored the top. No worries though the loaf really rose nicely in the oven. Follow the baking directions - a friend of mine who made this decided that the baking time was too long and took it out too soon - her bread was a little doughy in the center. This would make excellent bread bowls for chili or stew. I would expect to get 4 individual sized bread bowls from this recipe. Thanks Chef John for another 'keeper' recipe.

—Baking Nana

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Sep 27, 2012

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 baked it the next morning. Easy, easy, easy. The texture of the bread is perfect, the crust has a nice chew. I thought it was one of the best breads I’ve made in some time.

—Deb C

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8 Ratings

Mar 22, 2012

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 then continued with the recipe. It's great plain or toasted with cream cheese. Thanks Chef John!

—marljong

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Oct 14, 2012

This bread was delicious and very easy to make.

—B.

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Nov 03, 2012

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 easy to slice for sandwiches.

—Lisa

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Oct 08, 2012

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 fall.

—Zertec

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Nutrition

Calories
179 kcal
9%

Carbohydrates
37.7 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.

Nutritional Information

Chef John's Pumpkin Bread

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 179
Calories from Fat: 5

% Daily Value *
Total Fat 0.5g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 402mg 16 %
Potassium 87mg 2 %
Total Carbohydrates 37.7g 12 %
Dietary Fiber 1.8g 7 %
Protein 5.1g 10 %
Sugars 0.7g
Vitamin A 48 %
Vitamin C 1 %
Calcium 2 %
Iron 25 %
Thiamin 38 %
Niacin 30 %
Vitamin B6 2 %
Magnesium 5 %
Folate 51 %

* 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.