Enjoy a classic fall favorite in a whole new manner with this no-knead pumpkin yeast bread recipe. Packed with flavor, unsweetened and traditionally spiced, the striking pumpkin shaped bread is delicious and will make a beautiful autumn centerpiece at your next gathering. Print out the recipe below.
Autumn is finally here! With the change of seasons, that means our pantry is stocked full of homegrown vegetables, fruits and meat and no more canning tomatoes (hallelujah!). The shift of weather also means it is time for warm blankets and cozy meals like a bowl of hot soup or plate full of chicken and dumplings.
But who could forget the favorite fall flavor, pumpkin?!
There are countless pumpkin flavored recipes out there, including a few of our personal favorites like pumpkin pie ice cream and pumpkin pudding. But this year, I sought to create something more savory. A pumpkin classic that could be served at any time of the day. While many, like my family, love a slice of sweet pumpkin bread in the shape of a traditional loaf, I opted for a pumpkin spice bread that used yeast as the leavening agent instead of baking soda or baking powder. I was also looking for a bread recipe that we could enjoy for breakfast, as a snack or at supper without worrying about the amount of sugar in every slice.
Welcome no knead pumpkin yeast bread.
It tastes great. It is hearty and flavorful. And it pairs well with a cup of coffee or slathered in butter served with a bowl of chili. The pumpkin shaped bread is quite eye catching so I imagine I will definitely have to bring it along to our Thanksgiving meals this year.
Why You’ll Love This Recipe
Easy pumpkin yeast bread. This recipe comes together within minutes, rises overnight and is ready to be baked in the morning. No kneading required.
Sugar free pumpkin bread recipe. While most pumpkin loafs are meant to be quick and sweet, this recipe relies on flavor instead of sugar. It makes a perfect bread to serve with soup, roasted chicken or to share at a fall get-together.
Delicious and hearty! Pumpkin puree, warm pumpkin spice and flavorful whole grains unite to create a beautiful bread that is super scrumptious.
Made with fresh milled flour. You can rest assured that you are getting a nutritious loaf of bread when you bake with whole grains.
Perfect for fall activities. Serve at fall festivals, a meal with friends, Thanksgiving dinner or even Christmas time. Makes a great side dish or a snack with your afternoon cup of coffee.
Pumpkin Bread Tips
- If the pumpkin bread recipe with fresh milled flour looks dry when you first prepare the dough, don’t worry, the more you mix it together, the more cohesive it should become. Should the dough still remain dry, add one tablespoon of water at a time, up to three tablespoons.
- When creating the pumpkin shape, use food-safe cotton, such as baking twine or butchers twine. Some cotton twine can leave tiny fibers on the bread. This isn’t desirable but will not harm you. To prevent this from happening, I try to select a tightly bound twine, instead of a loose thread when purchasing baking twine.
- To make the bread look like a pumpkin, place a cinnamon stick into the top of the bread to create a stem. You can also add a leaf of sage or mint for a pop of greenery.
- Make your pumpkin bread extra fancy but using a lame to score the sides of the loaf. This will add even more depth and detail.
- Optionally, if you do not want to tie the loaf to create a pumpkin shape, simply form into a loaf, place in the dutch oven and bake as normal.
How to Make Pumpkin Shaped Bread
On a piece of parchment paper, arrange 4 strings (approximately 20-inches long) in a criss cross shape. When finished you should have 8 sections, similar to a pie or pizza.
Place the pumpkin dough top side down on the arranged strings. Bring each piece of string to the center and tie around the dough, making sure each strand is taut.
Flip the loaf back over, placing bottom side down onto the parchment paper. Your bread is now shaped like a pumpkin. As the loaf bakes, the grooves will become deeper and more apparent, just like a real pumpkin.
Pumpkin Yeast Bread Recipe
Fall favorites unite in this healthy pumpkin yeast bread recipe. Made with fresh milled grains, pumpkin puree and warm spices. Serve and enjoy any time of day!
Makes: 1 loaf
Ingredients
2 1/3 cups warm water
1 teaspoon honey
2 teaspoons instant yeast
1 1/2 tablespoons oil
1 1/2 teaspoons vital wheat gluten, optional
7 cups freshly milled hard wheat flour
2/3 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1 1/2 teaspoons salt
Directions
In a large bowl, combine the warm water, honey and yeast until slightly creamy looking. Stir in the oil and pumpkin puree. Add the vital wheat gluten, flour, pumpkin pie spice and salt and mix until combined. Initially the dough may look dry but as you mix it, it will become sticky. Use your hands instead of a spatula, if desired, to combine the ingredients. If needed, add an additional one tablespoon of water at a time, up to three tablespoons. Cover bowl with plastic wrap and allow to rise for 10-12 hours or until the dough has doubled.
Remove the dough from the bowl. Transfer the dough to a floured surface. Carefully shape into a round loaf. Lightly dust the top of the loaf with flour. Using a banneton or colander lined with parchment paper or a floured tea towel, place the loaf seam side up. Cover with a towel and allow the dough to rise at room temperature for 30 minutes.
While the loaf is rising, preheat the oven to 475° F. Place the dutch oven with the lid on inside the oven for at least 30 minutes.
When the loaf is ready to bake, cut four strings about 20 inches in length. Lay the strings on a piece of parchment paper in a criss cross shape — like an asterisk. Remove the bread from the colander or banneton and place the dough top side down on the arranged strings. Bring each piece of string to the center and tie around the dough until you have 8 sections. Secure snuggly. Flip the loaf back over, placing bottom side down.
(Alternatively, if you do not want to tie the loaf to create a pumpkin shape, you can skip the above step and proceed to baking below.)
Place the loaf into the dutch oven. Put the lid back on and bake the loaf for 30 minutes. Remove the lid and bake for an additional 10 minutes until the bread it golden brown and crisp.
Cool bread on a wire rack. Remove strings. Slice and serve. Leftovers can be stored at room temperature inside an airtight container.
More Recipes You’ll Love
No Knead Pumpkin Yeast Bread
Enjoy a classic fall favorite in a whole new manner with this no-knead pumpkin yeast bread recipe. Packed with flavor, unsweetened and traditionally spiced, the striking pumpkin shaped bread is delicious and will make a beautiful autumn centerpiece at your next gathering.
Ingredients
- 2 1/3 cups warm water
- 1 teaspoon honey
- 2 teaspoons instant yeast
- 1 1/2 tablespoons oil
- 1 1/2 teaspoons vital wheat gluten, optional
- 7 cups freshly milled hard wheat flour
- 2/3 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 1/2 teaspoons salt
Instructions
- In a large bowl, combine the warm water, honey and yeast until slightly creamy looking. Stir in the oil and pumpkin puree. Add the vital wheat gluten, flour, pumpkin pie spice and salt and mix until combined. Initially the dough may look dry but as you mix it, it will become sticky. Use your hands instead of a spatula, if desired, to combine the ingredients. If needed, add an additional one tablespoon of water at a time, up to three tablespoons. Cover bowl with plastic wrap and allow to rise for 10-12 hours or until the dough has doubled.
- Remove the dough from the bowl. Transfer the dough to a floured surface. Carefully shape into a round loaf. Lightly dust the top of the loaf with flour. Using a banneton or colander lined with parchment paper or a floured tea towel, place the loaf seam side up. Cover with a towel and allow the dough to rise at room temperature for 30 minutes.
- While the loaf is rising, preheat the oven to 475° F. Place the dutch oven with the lid on inside the oven for at least 30 minutes.
- When the loaf is ready to bake, cut four strings about 20 inches in length. Lay the strings on a piece of parchment paper in a criss cross shape — like an asterisk. Remove the bread from the colander or banneton and place the dough top side down on the arranged strings. Bring each piece of string to the center and tie around the dough until you have 8 sections. Secure snuggly. Flip the loaf back over, placing bottom side down.
- (Alternatively, if you do not want to tie the loaf to create a pumpkin shape, you can skip the above step and proceed to baking below.)
- Place the loaf into the dutch oven. Put the lid back on and bake the loaf for 30 minutes. Remove the lid and bake for an additional 10 minutes until the bread it golden brown and crisp.
- Cool bread on a wire rack. Remove strings. Slice and serve. Leftovers can be stored at room temperature inside an airtight container.
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