This no-knead Dutch Oven Pumpkin Bread is everything you love about homemade bread — crispy on the outside, soft and chewy inside, and full of warm fall flavor. Made with real pumpkin puree, this simple, five-ingredient loaf requires almost no hands-on work. Just mix, rest, bake, and enjoy the amazing smell that fills your kitchen!

Whether you serve it warm with butter, pair it with a comforting soup, or toast it for breakfast, this rustic pumpkin bread disappears fast.

⭐ Why You’ll Love This Pumpkin Bread

Only 5 ingredients — flour, pumpkin puree, yeast, salt, and water. Nothing fancy!
Zero kneading — the long rise does all the work for you.
Perfect fall flavor — pumpkin adds subtle sweetness and a gorgeous color.
Bakery-style crust — steam from the Dutch oven creates the perfect crispy exterior.
Make ahead friendly — the dough rests overnight for convenience and flavor.

🎃 What Pumpkin Puree Works Best?

You can use canned pumpkin puree or homemade pumpkin puree made from roasted sugar pumpkins or butternut squash.

Important:
Use pure pumpkin puree — not pumpkin pie filling.
If your puree seems watery, strain it for 20–30 minutes to remove excess moisture.

🔁 Easy Ingredient Substitutions

Pumpkin Purée: Swap with sweet potato, butternut squash, or kabocha puree.
Bread Flour: All-purpose flour works but may produce a slightly softer, less chewy loaf.
Active Dry Yeast: Replace with the same amount of instant yeast.
Salt: Fine sea salt, table salt, or kosher salt all work (use a bit more if using kosher).

⚠️ Common Mistakes to Avoid

Rushing the rise — Proper fermentation is key to a fluffy, flavorful loaf.
Skipping the Dutch oven preheat — The pot must be very hot for a crusty exterior.
Using watery pumpkin puree — Too much moisture can cause gummy bread.
Opening the lid too early — Steam is essential for the first 20–30 minutes.

🍽️ What to Serve with Pumpkin Bread

This bread is perfect for:

Warm butter (classic and delicious!)
Cream cheese + honey
Avocado + sea salt
Butternut squash soup or tomato soup
Toasted with ricotta + cinnamon

Leftovers taste incredible when toasted.

🧊 Storage Instructions

Room Temperature:
Wrap in a clean kitchen towel or keep in a bread box for up to 3 days.

Freeze:
Slice, wrap, and freeze for up to 3 months. Add parchment between slices so they don’t stick.

Refresh:

Toast slices, OR
Warm whole loaf for 5–10 minutes at 350°F
Lightly mist stale bread with water before reheating to restore the crust.

📋 Ingredients

¾ cup cool water (180 g)
½ tsp active dry yeast (or ¼ tsp for an overnight rise)
1 cup pumpkin puree (225 g)
3 cups bread flour (425 g)
2 tsp fine sea salt

🥣 Step-By-Step Instructions

Step 1 — Activate Yeast & Mix Wet Ingredients

Add cool water to a large bowl.
Sprinkle yeast on top and stir to dissolve.
Add pumpkin puree and whisk until smooth.

Step 2 — Mix Dough & Begin Fermentation

Add bread flour and salt to the bowl.
Mix with a spatula, then squeeze the dough with your hands until no dry spots remain.
Cover and rest for 1 hour.

After 1 hour:
Wet your fingers and perform several dough folds (pull up, fold over).
Cover again and let rise 3–4 more hours, until volume increases by about one-third.
Pop large bubbles if needed.

Refrigerate the dough overnight (10–12 hours).

Step 3 — Shape the Dough

Turn chilled dough out onto a floured surface.
Shape into a tight ball by tucking edges underneath.
Place on parchment paper and dust lightly with flour.
Cover and let rise 3–4 hours until puffy.

Step 4 — Preheat the Dutch Oven

Place a 4–6 qt Dutch oven in your oven and preheat to 450°F (230°C).
Heat for at least 30 minutes.

Score the top of your dough with a sharp knife for expansion.

Step 5 — Bake

Carefully place dough into the hot Dutch oven using the parchment.
Cover and bake for 20 minutes.
Uncover and bake 20–25 more minutes, until deep golden.

Step 6 — Cool

Remove bread and cool on a rack for at least 1 hour.
This helps set the crumb and improves flavor.

🍞 Perfect Dutch Oven Pumpkin Bread

Prep Time: 6 hrs 10 mins
Cook Time: 1 hr
Total Time: 18 hrs 30 mins
Servings: 4
Calories: ~1200 per loaf