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