Perfect Dutch Oven Pumpkin Bread
A delightful pumpkin bread with a crusty exterior and soft, fluffy inside, perfect for cozy gatherings.
Ingredients
Dough Ingredients
- 3/4 cup 3/4 cup cool water Use cool water to activate the yeast.
- 1/2 tsp 1/2 tsp active dry yeast Use 1/4 tsp for an overnight rise.
- 1 cup 1 cup pumpkin puree Can use fresh pumpkin puree if preferred.
- 3 cups 3 cups bread flour Provides structure to the bread.
- 2 tsp 2 tsp fine sea salt Essential for flavor and dough structure.
Instructions
Mixing the Dough
- In a large bowl, pour in the cool water and sprinkle the active dry yeast on top. Whisk gently to dissolve and let sit for a few minutes.
- Add the pumpkin puree and whisk until smooth. Add the bread flour and fine sea salt, stirring to combine.
- Knead the dough by hand until all flour is absorbed. Cover with plastic wrap and let rise for 1 hour.
- Perform a series of dough folds; let rise for 3-4 hours, then refrigerate for 12 hours or overnight.
Shaping the Dough
- Take the chilled dough from the fridge and shape it into a round ball on a floured surface.
- Place the dough on parchment paper, cover with a tea towel, and let rise for 3-4 hours.
Baking the Bread
- Preheat the Dutch oven to 450°F (230°C) for 10-20 minutes.
- Score the top of the risen dough and carefully place it in the preheated Dutch oven.
- Bake with a lid for 20 minutes, then remove the lid and bake for an additional 20-25 minutes.
- Allow the bread to cool on a rack for at least an hour before slicing.
Notes
Serve with butter, cinnamon sugar, or toast with cream cheese. Store in an airtight container up to 3 days or freeze slices for longer storage.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 34gProtein: 5gFat: 2gSodium: 200mgFiber: 2gSugar: 2g
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