Introduction

Enjoy the comforting flavors of autumn with this perfect Dutch oven pumpkin bread. It’s moist, tender, and crusty on the outside—ideal for breakfast or a cozy snack. This easy recipe uses simple ingredients and a slow rise for maximum flavor.

A round loaf of bread sits inside a black pot lined with beige parchment paper, showing one clear cut down the middle that reveals a golden-brown, soft and slightly textured interior. The surface of the bread is dusted with white powdered flour, covering almost half of the top crust, which is a warm brown color with a light cracked pattern near the cut. The black pot contrasts with the white marbled texture below it, adding depth to the simple, fresh baked look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup cool water (180 g)
1/2 tsp active dry yeast (use 1/4 tsp for overnight rise)
1 cup pumpkin puree (225 g)
3 cups bread flour (425 g)
2 tsp fine sea salt

Instructions

Step 1: In a large bowl, pour in the cool water and sprinkle the active dry yeast on top. Whisk or stir gently to dissolve the yeast, then let it sit for a few minutes to activate. Add the pumpkin puree and whisk until the mixture is smooth and lump-free.
Step 2: Add the bread flour and fine sea salt to the pumpkin-yeast mixture. Stir with a rubber spatula, then use your hands to squeeze and fold the sticky dough until fully combined. Cover with plastic wrap and let rest at room temperature for one hour.
Step 3: Wet your fingers and perform several folds by lifting and folding the dough over itself until it tightens. Cover again and let rise until the dough increases in volume by about a third, 3-4 hours. Pop any large air bubbles for an even texture.
Step 4: Transfer the bowl to the fridge to chill and rest for about 12 hours or overnight.
Step 5: The next morning, gently turn the chilled dough onto a floured surface. Shape it into a tight, round ball by tucking edges underneath and smoothing with floured hands. Place on a parchment square, dust with flour, cover with a tea towel, and let rise 3-4 hours until puffy.
Step 6: Preheat a 4-6 quart Dutch oven in your oven to 450°F (230°C). Let it heat inside for an additional 10-20 minutes once the temperature is reached. Meanwhile, score the top of the dough with a sharp paring knife about ½ cm deep.
Step 7: Carefully remove the hot Dutch oven. Using the parchment paper, transfer the dough to the pot and cover with the lid. Bake for 20 minutes, then remove the lid and bake another 20-25 minutes until the crust is deep golden and firm to the touch.
Step 8: Remove the bread from the Dutch oven and cool on a rack for at least one hour before slicing to allow the crumb to set and flavors to develop.

Tips & Variations

For a more pronounced pumpkin flavor, add 1/2 tsp cinnamon or pumpkin pie spice to the dry ingredients.
Use bread flour for better gluten development and a chewier texture, but all-purpose flour can be substituted if needed.
Try adding chopped nuts or dried fruit for extra texture and sweetness.
If you want a quicker rise, use the full 1/2 tsp yeast and keep the dough in a warm spot for the rising steps.

Storage

Store cooled bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 3 days. To keep longer, slice and freeze in an airtight bag for up to one month. Reheat slices in a toaster or oven to restore crustiness.

How to Serve

The image shows several slices of moist, golden-brown cake arranged in a row on a wooden board. The cake has a fine, even crumb texture with a slightly darker crust. A light dusting of white powdered sugar covers the top surface, adding a soft contrast to the warm brown color. The background is softly blurred, featuring a white cloth and a white marbled surface beneath the board. The focus is on the front slice, showing the detailed texture of the cake with crumbs scattered near the base. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe. Just be sure to use pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

What if I don’t have a Dutch oven?

You can bake this bread on a preheated baking stone or heavy baking sheet, and cover it with an inverted oven-safe bowl or metal pot to trap steam. This helps create a crusty exterior similar to a Dutch oven bake.