Rating: 4.81 stars
36 Ratings
  • 5 star values: 33
  • 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 test

prep:
10 mins
cook:
50 mins
additional:
17 hrs 30 mins
total:
17 hrs 90 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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Reviews (20)

Most helpful positive review

Rating: 5 stars
09/27/2012
Oh ya, this is a keeper. I used roasted butternut squash from my garden instead of the canned pumpkin. This bread takes very little effort to put together. I made it the night before and baked it the next morning. Easy, easy, easy. The texture of the bread is perfect, the crust has a nice chew. I thought it was one of the best breads I’ve made in some time. Read More
(27)

Most helpful critical review

Rating: 1 stars
11/04/2013
Doughy inside. Very poor. Read More
(1)
36 Ratings
  • 5 star values: 33
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/18/2012
What a nice bread this is. Really crunchie, chewy crust, airy interior. Beautiful. I could have probably let it rise longer after shaping it into a loaf but the loaf seemed to be spreading rather than rising and I was afraid I would de-gas it when I scored the top. No worries though the loaf really rose nicely in the oven. Follow the baking directions - a friend of mine who made this decided that the baking time was too long and took it out too soon - her bread was a little doughy in the center. This would make excellent bread bowls for chili or stew. I would expect to get 4 individual sized bread bowls from this recipe. Thanks Chef John for another 'keeper' recipe. Read More
(27)
Rating: 5 stars
09/27/2012
Oh ya, this is a keeper. I used roasted butternut squash from my garden instead of the canned pumpkin. This bread takes very little effort to put together. I made it the night before and baked it the next morning. Easy, easy, easy. The texture of the bread is perfect, the crust has a nice chew. I thought it was one of the best breads I’ve made in some time. Read More
(27)
Rating: 5 stars
03/22/2012
Delightful artisan bread! It's texture is spot on; chewy crust, substantial bite of the crumb and the consistancy of the dough was beautiful. I only let the dough to rise for one hour, and then continued with the recipe. It's great plain or toasted with cream cheese. Thanks Chef John! Read More
(19)
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Rating: 5 stars
11/03/2012
This bread is very easy to make and it is wonderful! I made two batches at the same time. Going to make it again today. It's good for soups stews and sandwiches. Electric knife makes it easy to slice for sandwiches. Read More
(5)
Rating: 5 stars
10/09/2012
Incredible bread. Sure it takes a long time but if you let it rise overnight that's the bulk of the time. The crust is great! (if you follow his baking tips) and is a great seasonal bread for fall. Read More
(5)
Rating: 5 stars
10/14/2012
This bread was delicious and very easy to make. Read More
(4)
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Rating: 5 stars
12/28/2019
Very good recipe. Great tasting and beautiful looking. I followed the recipe exactly. Even a novice baker can make this artisan loaf. Read More
(3)
Rating: 5 stars
12/21/2013
Delicious and pretty bread. EASY!! Make this. You wont be disappointed. My co-workers inhaled it Read More
(3)
Rating: 5 stars
09/21/2013
Delicious! Everyone at our dinner raved about it. I let it rise for 30 hours (didn't have time to finish it the first night) but otherwise followed the recipe. It wasn't as pumpkiny as I expected so next time I might use a whole cup. But otherwise it was great. Thanks Chef John! I'm glad I found you! Read More
(3)
Rating: 1 stars
11/04/2013
Doughy inside. Very poor. Read More
(1)