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Perfect Dutch Oven Pumpkin Bread Recipe

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★★★★★

4.7 from 135 reviews

This Perfect Dutch Oven Pumpkin Bread recipe yields a moist, tender loaf with a beautifully crisp crust, effortlessly achieved using a preheated Dutch oven for an artisan-style finish. The pumpkin puree adds natural moisture and subtle sweetness, making this bread ideal for autumn or any time you crave a comforting homemade loaf with a hint of seasonal flavor.

Ingredients

Scale

Wet Ingredients

  • 3/4 cup cool water (180 g)
  • 1 cup pumpkin puree (225 g)

Dry Ingredients

  • 1/2 tsp active dry yeast (use 1/4 tsp for overnight rise)
  • 3 cups bread flour (425 g)
  • 2 tsp fine sea salt

Instructions

  1. Activate the yeast: 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.
  2. Combine pumpkin puree: Add the pumpkin puree to the yeast mixture and whisk until smooth and lump-free, ensuring an even orange liquid base.
  3. Mix dry ingredients: Add the bread flour and fine sea salt to the bowl. Stir with a rubber spatula as much as possible, then use your hands to squeeze and fold the sticky dough until all flour is absorbed and the mixture is even.
  4. First rise: Cover the bowl with plastic wrap and leave at room temperature for 1 hour.
  5. Dough folds and extended rise: After 1 hour, with wet fingers, fold the dough over itself several times until it resists folding, then cover and let it rise again at room temperature until the volume increases by about one third, about 3-4 hours. Pop any large air bubbles that appear.
  6. Refrigerate overnight: Transfer the dough bowl to the refrigerator and chill for about 12 hours or overnight for optimal flavor and texture development.
  7. Shape the dough: Remove the chilled dough and gently transfer it to a floured surface. Using floured hands, tuck the edges underneath and shape the dough into a tight, round ball. Place on a parchment paper square, dust the top lightly with flour, cover with a tea towel, and let rise again at room temperature for 3-4 hours until puffy.
  8. Preheat Dutch oven: Place a 4-6 quart Dutch oven in the oven and preheat at 450°F (230°C). Let it heat inside for an additional 10-20 minutes once the target temperature is reached to ensure thorough heating.
  9. Score the dough: Using a sharp paring knife, make a shallow slash about 1/2 cm deep on the top of the risen dough to help control expansion during baking.
  10. Bake covered: Carefully remove the Dutch oven from the oven, lift the dough using the parchment paper, and place it inside. Cover with the lid and bake on the center rack for 20 minutes.
  11. Bake uncovered: Remove the lid and continue baking for another 20-25 minutes until the crust is deeply golden and firm to the touch.
  12. Cool before slicing: Remove bread from the Dutch oven and cool on a wire rack for at least 1 hour before slicing to allow the crumb to set perfectly and flavors to develop fully.

Notes

  • Use bread flour for the best texture and rise, but all-purpose flour can be substituted if needed.
  • For a longer, slower fermentation, reduce yeast to 1/4 tsp and allow the initial rise overnight in the refrigerator.
  • Make sure to score the dough just before baking to help control oven spring and achieve an attractive crust.
  • Allow the bread to cool completely before slicing to prevent a gummy texture inside.
  • Keep your hands and work surface well floured when shaping sticky dough to avoid sticking but do not incorporate excess flour into the dough.

Keywords: pumpkin bread, dutch oven bread, homemade bread, artisan bread, pumpkin puree bread, no-knead bread

Find it online: https://chefmilacook.com/perfect-dutch-oven-pumpkin-bread-recipe/