Description
This Perfect Dutch Oven Pumpkin Bread recipe yields a moist, tender loaf infused with the natural sweetness and earthy flavor of pumpkin. Crafted with bread flour for structure and baked in a preheated Dutch oven, the bread develops a golden, crusty exterior with a soft, airy crumb. Ideal for autumn mornings or as a cozy snack, this bread combines simple ingredients with a slow, overnight rise for enhanced flavor and texture.
Ingredients
Scale
Wet Ingredients
- 3/4 cup cool water (180 g)
- 1 cup pumpkin puree (225 g)
- 1/2 tsp active dry yeast (use 1/4 tsp for overnight rise)
Dry Ingredients
- 3 cups bread flour (425 g)
- 2 tsp fine sea salt
Instructions
- Activate 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.
- Combine Pumpkin Puree: Add the pumpkin puree and whisk until the mixture becomes a smooth, orange liquid without any lumps remaining, ensuring thorough mixing to avoid unmixed puree pockets.
- Mix Dry Ingredients: Add bread flour and fine sea salt to the wet mixture. Stir initially with a rubber spatula, then use your hands to squeeze and fold the dough until all flour is absorbed and the dough is evenly mixed. The dough will be sticky.
- First Rise: Cover the bowl with plastic wrap and leave at room temperature for one hour. Then, wet your fingers and perform several dough folds by lifting dough from one side and folding it over itself until it tightens. Cover again and let rise for another 3-4 hours until the dough increases in volume by about one third. Pop any large air bubbles to maintain even texture.
- Chill Dough: Transfer the bowl to the fridge and chill the dough for about 12 hours or overnight to rest and develop flavor.
- Shape Dough: The next morning, gently transfer the chilled dough onto a floured work surface. Using floured hands, shape it into a tight, round ball by tucking edges underneath and rounding with your hands. Place the dough on a small square of parchment paper and dust lightly with flour.
- Second Rise: Cover the shaped dough with a tea towel and let rise at room temperature for 3-4 hours until puffy and slightly expanded, ensuring a light and airy loaf.
- Preheat Dutch Oven: Place a 4-6 quart Dutch oven in your oven and preheat to 450°F (230°C). Leave the Dutch oven inside for an additional 10-20 minutes to ensure thorough heating.
- Score Dough: Use a sharp paring knife to quickly make a shallow slash about ½ cm deep on top of the risen dough. This helps the bread expand evenly during baking.
- Bake Covered: Carefully remove the Dutch oven from the oven and transfer the dough with parchment paper into it. Cover with the lid and bake on the center rack for 20 minutes.
- Bake Uncovered: Remove the lid and continue to bake for another 20-25 minutes until the bread is deeply golden and the crust is firm to the touch.
- Cool Bread: Remove bread from the Dutch oven and place on a rack to cool for at least one hour before slicing. This resting time allows the crumb to set and flavor to develop fully.
Notes
- For an overnight rise, reduce active dry yeast to 1/4 tsp to prevent over-proofing.
- Make sure to thoroughly whisk the pumpkin puree into the water and yeast mixture to avoid lumps in the dough.
- Performing folds during the first rise helps develop gluten and structure in the dough.
- Chilling the dough overnight enhances flavor and allows for a more manageable dough during shaping.
- Allowing adequate time for the second rise is essential for a light, airy loaf.
- Preheating the Dutch oven and keeping it hot ensures a crisp crust and even baking.
- Use a sharp knife for scoring to achieve a clean slash that controls bread expansion.
- Patience in cooling the bread prevents crumb from becoming gummy and improves slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking (Dutch Oven)
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16th of loaf)
- Calories: 130 kcal
- Sugar: 1.2 g
- Sodium: 220 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: pumpkin bread, Dutch oven bread, autumn bread, homemade bread, no-knead bread, pumpkin puree, fall baking
