Perfect Dutch Oven Pumpkin Bread
A warm and comforting pumpkin bread with a bakery-style crust, perfect for family gatherings and festive occasions.
Ingredients
Main Ingredients
- ¾ cup cool water (180 g)
- ½ tsp active dry yeast
- 1 cup pumpkin puree (225 g)
- 3 cups bread flour (425 g)
- 2 tsp fine sea salt
Substitutes and Alternatives
- gluten-free all-purpose flour blend for gluten-free option
- sweet potato puree or butternut squash puree as an alternative to pumpkin
- baking powder as a yeast alternative
Instructions
Preparation
- Ensure your workspace is clean and gather all ingredients and tools.
- In a large mixing bowl, add cool water and active dry yeast. Stir gently and let sit for 5-10 minutes until bubbling.
- Add pumpkin puree to the yeast-water mixture, whisking until smooth.
- Sift in bread flour and fine sea salt. Stir until sticky.
- Knead the dough for 5-7 minutes until smooth and elastic.
- Cover the bowl with plastic wrap and let rise in a warm spot for about 1 hour or until doubled in size.
Folding and Proofing
- Gently fold the risen dough over itself several times for about 1-2 minutes.
- Cover again and let rise for another 3-4 hours or chill overnight.
Baking
- On a floured surface, shape the dough into a ball and place it on parchment paper to proof for 3-4 hours.
- Preheat the Dutch oven to 450°F (230°C) about 30 minutes before baking.
- Transfer the dough into the hot Dutch oven, cover, and bake for about 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes until golden brown.
Notes
Store in a sealed container at room temperature for up to 3 days. Refrigerate for about a week or freeze slices for up to 3 months.