Why You’ll Love This Recipe
This Crispy Dutch Oven Pumpkin Bread has the irresistible texture of bakery-style artisan bread with the cozy flavor of classic pumpkin spice. The Dutch oven traps steam during baking, giving the bread its signature golden crust, while the pumpkin keeps it soft and flavorful inside. It’s easy to make, deeply aromatic, and perfectly spiced—ideal for fall gatherings, Thanksgiving sides, or weekend baking projects.
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Crispy Dutch Oven Pumpkin Bread – Golden Crust, Soft Center, Perfectly Spiced
- Total Time: 12 hrs
- Yield: 1 loaf (8–10 slices)
- Diet: Vegan
Description
Crispy Dutch Oven Pumpkin Bread is a rustic, bakery-style loaf with a crisp golden crust and soft, moist pumpkin-spiced interior. Baked to perfection in a Dutch oven, it’s a cozy fall favorite ideal for breakfast, snacking, or serving with soup.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1 cup warm water (around 40°C / 105°F)
- 1 tablespoon honey or brown sugar
- 2 tablespoons olive oil or melted butter
- Optional: 1/4 cup pumpkin seeds (pepitas) for topping
Instructions
- In a large bowl, whisk together flour, yeast, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, mix pumpkin purée, warm water, honey, and olive oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a sticky dough forms. Do not overmix.
- Cover the bowl with plastic wrap or a towel and let the dough rise at room temperature for 10–12 hours (overnight) until doubled in size and bubbly.
- After rising, turn the dough out onto a floured surface. Gently shape into a round loaf, tucking edges underneath.
- Place the dough onto parchment paper and let rest for 30–45 minutes while you preheat the oven.
- Place a Dutch oven (with lid) into the oven and preheat to 230°C (450°F) for 30 minutes.
- Carefully remove the hot Dutch oven, lift the parchment with the dough, and place it inside. Sprinkle with pumpkin seeds if desired.
- Cover and bake for 30 minutes. Remove lid and bake for another 10–15 minutes until the crust is deep golden brown.
- Transfer to a cooling rack and let rest for at least 30 minutes before slicing.
Notes
- For a sweeter version, add 2 tablespoons brown sugar and 1/2 cup dried cranberries or raisins.
- The long fermentation gives this bread its signature crust and flavor — don’t skip the overnight rise.
- Store leftovers wrapped in a towel at room temperature for up to 3 days, or freeze for up to a month.
- Prep Time: 15 mins (plus overnight rise)
- Cook Time: 45 mins
- Category: Bread
- Method: Dutch Oven Baking
- Cuisine: Dutch / American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Provides the structure for the bread and ensures a soft yet chewy crumb.
Whole wheat flour (optional) – Adds nuttiness and depth of flavor; you can use all-purpose if you prefer a lighter loaf.
Instant yeast – Helps the bread rise evenly and gives it a soft, airy texture.
Salt – Balances the sweetness and enhances the pumpkin and spice flavors.
Pumpkin purée – The star ingredient that gives the bread its rich flavor, moisture, and natural color.
Brown sugar – Adds a hint of molasses sweetness that complements the warm spices.
Maple syrup (optional) – Deepens the flavor and gives the crust a subtle caramelized aroma.
Warm water – Activates the yeast and keeps the dough hydrated.
Pumpkin pie spice – A comforting blend of cinnamon, nutmeg, ginger, and cloves that defines the bread’s fall flavor.
Olive oil – Adds richness and helps achieve a golden, crisp crust when baking.
All-purpose flour (extra for dusting) – For shaping and preventing the dough from sticking.
Directions
- In a large mixing bowl, whisk together flour, yeast, salt, pumpkin pie spice, and brown sugar.
- Add the pumpkin purée, warm water, and maple syrup (if using). Stir with a wooden spoon or dough whisk until a shaggy dough forms.
- Drizzle with olive oil and mix lightly until incorporated. The dough will be sticky—don’t overwork it.
- Cover the bowl with plastic wrap or a damp kitchen towel and let it rise at room temperature for 12–14 hours, or until doubled in size and bubbly.
- When ready to bake, preheat your oven to 450°F (230°C) and place your Dutch oven (with the lid on) inside to heat for 30 minutes.
- Turn the dough onto a floured surface and gently shape it into a ball. Let it rest for 30 minutes while the Dutch oven preheats.
- Carefully remove the hot Dutch oven, place the dough inside (you can use parchment paper for easy transfer), and cover with the lid.
- Bake for 30 minutes with the lid on, then remove the lid and bake for another 10–15 minutes, until the crust is deep golden and crisp.
- Remove from the Dutch oven and let cool on a wire rack for at least 30 minutes before slicing.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Servings: 1 large loaf (8–10 slices)
Preparation time: 15 minutes
Rising time: 12–14 hours
Baking time: 45 minutes
Total time: Approximately 13 hours
Storage/reheating
Store leftover pumpkin bread in an airtight container or wrapped in foil at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, warm slices in a 350°F (175°C) oven for 5–7 minutes or toast lightly to restore that crispy crust.
Variations and Customizations
Cranberry Pumpkin Bread – Fold in ½ cup of dried cranberries before the first rise for a tart contrast.
Pumpkin Seed Topping – Sprinkle pepitas on top before baking for a rustic finish and extra crunch.
Sweet Cinnamon Swirl – Roll the dough with a cinnamon-sugar layer before shaping for a dessert-style loaf.
Whole Grain Version – Use half whole wheat flour for added texture and nuttiness.
Chocolate Chip Pumpkin Bread – Mix in dark chocolate chips for a sweet twist that pairs beautifully with the spices.
Savory Herb Pumpkin Bread – Add rosemary, thyme, or a touch of garlic powder for a savory loaf perfect with soups and stews.
Maple Glaze Finish – Drizzle the cooled bread with a light maple glaze for a breakfast treat.
Vegan Version – This recipe is naturally vegan—just ensure your sugar is vegan-certified.
Nutty Crunch – Add chopped walnuts or pecans for texture and flavor.
Pumpkin Parmesan Bread – Add shredded Parmesan and a pinch of black pepper for a savory side dish version.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, just dissolve it in warm water first and let it sit for 5–10 minutes before mixing with the dry ingredients.
Do I need to knead the dough?
No, this is a no-knead bread recipe—the long rise develops the gluten naturally.
Can I shorten the rising time?
For best flavor and texture, let it rise overnight. A shorter rise (6–8 hours) works but won’t have as much depth.
Can I bake it without a Dutch oven?
Yes, use a covered oven-safe pot or bake on a parchment-lined baking sheet with a metal bowl placed over it for steam.
Can I use canned pumpkin pie filling?
No, use pure pumpkin purée—pumpkin pie filling contains added sugar and spices.
Why is my bread dense?
The dough may not have risen long enough or the water may have been too hot and killed the yeast.
Can I add nuts or seeds inside the dough?
Absolutely—fold them in after mixing for extra flavor and crunch.
How do I keep the crust crispy?
Let the bread cool completely uncovered on a wire rack.
Can I make this gluten-free?
Yes, use a high-quality gluten-free all-purpose flour blend. The texture will be slightly denser.
What should I serve with this bread?
It’s delicious with butter, cream cheese, or alongside soups, stews, and autumn salads.
Conclusion
The Crispy Dutch Oven Pumpkin Bread is the perfect blend of artisan craftsmanship and cozy fall flavor. With its golden, crackly crust and soft, spiced interior, it’s a true celebration of the season. Whether you enjoy it fresh from the oven, toasted with butter, or served with a warm bowl of soup, every slice brings the comforting taste of autumn right to your table.
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