Rating: 5 stars 4.8
35 Ratings
  • 5 star values: 32
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This no-knead bread is simple to make, and the addition of pumpkin puree makes it perfect for fall.

Recipe Summary

prep:
10 mins
cook:
50 mins
additional:
17 hrs 30 mins
total:
18 hrs 30 mins
Servings:
8
Yield:
1 loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together pumpkin puree, 1 cup plus 1 tablespoon of warm water, yeast, salt, and pumpkin pie spice. Mix in flour with a spatula until the dough is fully mixed and all the flour is moistened. Cover bowl with a damp towel, and allow dough to rise for 12-16 hours.

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  • Scrape dough onto floured surface with floured spatula; sprinkle dough with more flour. With your fingers, press dough out into a rough square about 1 inch thick. Fold all four sides of dough in towards center, then turn folded dough over and form into a round loaf.

  • Generously cover a sheet pan with cornmeal.

  • Place loaf on prepared sheet pan with seam sides down, dusting top and sides with flour, then place a floured towel over dough. Allow to rise until doubled in size, about 1-1/2 hours.

  • Preheat oven to 425 degrees F (220 degrees C) and place a pan with 2 inches of water on the bottom rack. Just before baking, make a shallow slice (1/2 inch) across top of dough with a sharp knife.

  • Bake for 30 minutes in preheated oven. Turn pan around and bake for an additional 20 minutes, or until golden brown. Cool on a wire rack.

Cook's Note:

For plain bread, substitute more water for the pumpkin puree.

Nutrition Facts

179 calories; protein 5.1g; carbohydrates 37.7g; fat 0.5g; sodium 402.3mg. Full Nutrition
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