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Classic Dutch Oven Pumpkin Bread

Classic Dutch Oven Pumpkin Bread – A Sweet and Crispy Crust Comfort Bake

  • Author: Lyndy
  • Total Time: 13–18 hours total
  • Yield: 1 loaf (8–10 slices) 1x

Description

This Classic Dutch Oven Pumpkin Bread combines a soft, tender crumb with a crisp, golden crust for the ultimate fall comfort bake. Infused with warm spices, pumpkin puree, and a hint of sweetness, it’s a no-knead bread that’s as easy as it is impressive. Perfect for breakfast, snacks, or cozy weekends at home!

Ingredients

Scale
    • Dry Ingredients:
    • 3 cups all-purpose flour
    • 2 teaspoons instant yeast
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon ground cloves

 

    • Wet Ingredients:
    • 1 cup canned pumpkin puree
    • 3/4 cup warm water (about 100°F/38°C)
    • 2 tablespoons honey or maple syrup
    • 1 tablespoon olive oil

 

  • Optional Add-ins: 1/2 cup chopped pecans or walnuts, 1/3 cup dried cranberries, 1/4 cup pumpkin seeds for topping

Instructions

  1. Mix the dough: In a large bowl, whisk flour, yeast, salt, and spices. Add pumpkin puree, warm water, honey, and olive oil. Stir until a sticky dough forms.
  2. Let it rest: Cover with plastic wrap or a towel and let rise at room temperature for 12–18 hours (overnight). The dough will double in size and bubble.
  3. Shape the dough: Flour your hands and surface, then gently shape into a round loaf. Do not overwork.
  4. Preheat the Dutch oven: Place your Dutch oven (with lid) in the oven and preheat to 450°F (230°C) for 30 minutes.
  5. Bake the bread: Carefully place parchment paper in the hot pot, transfer dough inside, cover, and bake for 30 minutes. Remove the lid and bake 15 minutes more until golden and crisp.
  6. Cool and enjoy: Let the bread cool on a wire rack for 20 minutes before slicing. Serve warm or toasted.

Notes

  • Preheat your Dutch oven to achieve a crunchy crust.
  • Use bread flour for a chewier texture if desired.
  • Allow a long rise — slow fermentation builds flavor.
  • Resist cutting too soon; cooling keeps the crumb perfect.
  • For extra shine, brush the loaf with butter right after baking.
  • Prep Time: 15 minutes (plus overnight rise)
  • Cook Time: 45 minutes
  • Category: Bread, Fall Recipes, Baking
  • Method: Baked (Dutch Oven)
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 210
  • Sugar: 6g
  • Sodium: 260mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Classic Dutch Oven Pumpkin Bread, Sweet Dutch Oven Bread, Pumpkin Bread Loaf, Dutch Oven Bread Recipe, Pumpkin Dutch Oven Recipes, Fall Baking Bread, No Knead Pumpkin Bread, Crispy Crust Pumpkin Bread, Pumpkin Bread with Honey, Artisan Pumpkin Loaf

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Find it online: https://lyndyskitchen.com/classic-dutch-oven-pumpkin-bread/