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No-Knead Pumpkin Bread

No-knead pumpkin bread with an overnight rise for a crackly golden crust and a tender, open crumb. This American loaf is mixed into a shaggy dough, baked in a preheated Dutch oven, and finished with deep caramel color.
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Prep Time 15 minutes
Cook Time 45 minutes
overnight rise 12 hours
Total Time 13 hours
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

No-knead pumpkin bread dough
  • 3 cup bread flour
  • 0.25 tsp instant yeast
  • 1.5 tsp salt
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.5 cup pumpkin puree
  • 1 cup warm water
  • 0.25 cup warm milk
  • 1 tbsp maple syrup or honey

Equipment

  • 1 Dutch oven

Method
 

Mix dry ingredients
  1. Whisk bread flour, instant yeast, salt, pumpkin pie spice, and cinnamon in a large bowl until evenly combined.
Mix into a shaggy dough
  1. Whisk pumpkin puree, warm water, warm milk, and maple syrup or honey, then stir into the flour mixture until a shaggy dough forms.
Overnight rise
  1. Cover with plastic wrap and rest at room temperature for 12-18 hours until the dough is very bubbly.
Preheat the Dutch oven
  1. Preheat the oven to 450F and place a Dutch oven inside for 30 minutes.
Shape and rest briefly
  1. Turn the dough onto a well-floured surface, shape into a ball, and rest 15 minutes.
Bake covered
  1. Carefully lower the dough into the hot Dutch oven, cover, and bake at 450F for 30 minutes.
Bake uncovered
  1. Uncover and bake at 450F for 12-15 more minutes until the crust is deeply golden.
Cool before slicing
  1. Cool on a wire rack for 1 hour before slicing.

Notes

For the best open crumb, resist adding extra flour during shaping—use just enough to prevent sticking. Store tightly wrapped at room temperature for 2 days, or refrigerate up to 5 days; freeze whole loaf (or slices) wrapped well for up to 2 months. For a dairy swap, use warm oat milk or warm soy milk in place of warm milk to keep the same baking method.