If you have ever dreamed of biting into a loaf that’s perfectly moist, subtly sweet, and packed with the cozy, rich flavor of autumn, then this Oven Pumpkin Bread is exactly what you need. This recipe uses simple, staple ingredients combined with a gentle yeast rise that brings out the best in pumpkin’s natural sweetness while giving you a bread with a beautiful crust and tender crumb. Baking it in a Dutch oven locks in moisture and creates that golden, crisp exterior everyone loves. Whether you’re serving it for breakfast, a snack, or a comforting dessert, this Oven Pumpkin Bread is irresistible and sure to become a fast favorite in your kitchen.

Oven Pumpkin Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. Each ingredient plays a key role: the pumpkin puree brings moisture and a lovely earthy sweetness, the bread flour gives the loaf structure and chew, and the yeast works quietly behind the scenes to give the bread that perfect rise and airy texture. Salt brings out the flavors and balances the sweetness for a harmonious bite.

3/4 cup cool water (180 g): Used to activate the yeast gently without overheating, ensuring a perfect rise.
1/2 tsp active dry yeast (use 1/4 tsp for overnight rise): The magic ingredient that makes the bread fluffy and light.
1 cup pumpkin puree (225 g): Provides moisture, flavor, and that gorgeous orange color that makes this bread special.
3 cups bread flour (425 g): Offers the gluten structure necessary for a chewy, satisfying crust and crumb.
2 tsp fine sea salt: Enhances all the flavors and balances the sweetness of the pumpkin.

How to Make Oven Pumpkin Bread

Step 1: Activate the Yeast and Combine Wet Ingredients

Start by pouring the cool water into a large bowl and sprinkling the yeast directly on top. Stir gently so the yeast dissolves and sits for a few minutes, allowing it to activate and get bubbly. Then add the pumpkin puree and whisk thoroughly until you get a smooth, vibrant orange mixture. I love taking my time here to eliminate any lumps, so every slice of bread gets that perfectly even flavor and texture. This step sets the stage for a beautifully consistent loaf.

Step 2: Mix and Develop the Dough

Next, add the bread flour and sea salt to the pumpkin-yeast mixture. Using a rubber spatula, begin stirring the mixture, then switch to your hands to knead the dough gently. It will feel sticky, and that’s exactly right! This stickiness means your bread will stay moist and tender. Cover the bowl with plastic wrap and let it sit at room temperature for about an hour. Then, wet your fingers and fold the dough several times, which strengthens its structure and encourages an even rise. After covering again, allow it to rise further until it grows by about one-third in volume—about 3 to 4 hours. Don’t forget to pop any large air bubbles you spot to keep the crumb even and lovely. Finally, refrigerate the dough overnight. This slow rest deepens the flavor and improves texture.

Step 3: Shape the Dough and Prepare for Final Rise of Oven Pumpkin Bread

The next morning is when your dough truly begins to shine. Take it out of the fridge and place it on a floured surface. With floured hands, shape it into a tight round ball by folding the edges underneath and smoothing the sides with your hands. Transfer it to a piece of parchment paper and lightly dust the top with flour to prevent sticking. Cover it with a towel and leave it to rise again for 3 to 4 hours until it looks puffy and pleasantly expanded. This extended rise ensures your bread will be airy and light once baked, with that signature warmth the Oven Pumpkin Bread is loved for.

Step 4: Preheat Oven and Score the Dough

Place your Dutch oven inside the oven and preheat it to 450°F (230°C). Heating the Dutch oven thoroughly creates a mini steam chamber that crisps the crust beautifully. After about 10 to 20 minutes of preheating, take a sharp knife and score a shallow slash about ½ cm deep across the top of your risen dough. Don’t be shy! A confident slash lets the bread expand without cracking unpredictably, giving you a gorgeous, controlled split with every loaf of your Oven Pumpkin Bread.

Step 5: Bake the Bread

Carefully remove the blazing hot Dutch oven from your oven. Using the parchment paper as a sling, gently place your scored dough inside the pot, cover with the lid, and bake on the center rack for 20 minutes. This covered phase traps steam, helping the bread rise and the crust soften. Then, remove the lid and continue baking for another 20 to 25 minutes. This uncovers your loaf so it can develop a deep golden color and a crust with a satisfying crunch. When it’s done, the crust will feel firm to the touch—just right for Oven Pumpkin Bread perfection.

Step 6: Cool and Serve

After baking, transfer your bread from the Dutch oven to a wire rack and give it at least an hour to cool. I know it’s tempting to dive right in, but this cooling period allows the crumb to set and the flavors to fully develop. You’ll find the slices come out cleaner and the taste is richer when you wait patiently. Then slice and enjoy the comforting, rich flavors of your Oven Pumpkin Bread fresh from your own kitchen.

How to Serve Oven Pumpkin Bread

Garnishes

Oven Pumpkin Bread is delicious on its own, but if you want to add a little something special, try spreading it lightly with some butter and a drizzle of honey or maple syrup. Toasted walnuts or a dusting of cinnamon sugar add a lovely crunch and extra warmth to each bite, perfectly complementing the pumpkin’s natural sweetness.

Side Dishes

This bread pairs beautifully with a variety of sides. Think creamy soups or stews, a fresh salad with tangy vinaigrette, or even some sharp cheese like aged cheddar. The subtle flavors of the bread still shine through and harmonize wonderfully alongside these dishes.

Creative Ways to Present

For a festive touch, slice your Oven Pumpkin Bread thickly and layer it with cream cheese and cranberry sauce for a quick autumn-inspired sandwich. Or, cube the bread and use it as a base for a savory bread pudding with herbs and cheese. These creative twists show how versatile and delightful this bread can be beyond the loaf.

Make Ahead and Storage

Storing Leftovers

If you have any Oven Pumpkin Bread left over (though it rarely lasts long!), store it in an airtight container or wrapped tightly in plastic wrap at room temperature. It will stay fresh and moist for about 3 days.

Freezing

For longer storage, freeze slices individually on a baking sheet, then transfer them to a freezer bag. This way, you can pull out just what you need. Frozen Oven Pumpkin Bread keeps well for up to 3 months without losing flavor or texture.

Reheating

To enjoy leftovers, reheat slices in a toaster or oven at a low temperature until warmed through. This will refresh the crust’s crispness and soften the crumb, almost as good as freshly baked!

FAQs

Can I use canned pumpkin puree for this bread?

Absolutely! Canned pumpkin puree works perfectly and saves you the time of cooking and pureeing fresh pumpkin. Just be sure to use pure pumpkin and not pumpkin pie filling, which has added sugars and spices.

What if I don’t have a Dutch oven?

You can bake this bread on a baking stone or baking sheet, but the crust might not be as crisp or light. To mimic the steam effect of a Dutch oven, place a pan with water at the bottom of the oven to create moisture.

Can I add spices like cinnamon or nutmeg?

Yes, a pinch of warm spices like cinnamon, nutmeg, or ginger can elevate the pumpkin flavor even more. Start with about 1/2 teaspoon combined, and adjust to your taste.

How do I know when the bread is fully baked?

Look for a deep golden crust and a firm feel. You can also tap the bottom of the loaf; it should sound hollow. If you have a thermometer, an internal temperature of about 200°F (93°C) means it’s done.

Can I use whole wheat flour instead of bread flour?

You can swap up to half the bread flour with whole wheat flour for extra nutrition and nuttier flavor, but the bread will be denser. For best rise, keep at least half bread flour in the recipe.

Final Thoughts

Baking this Oven Pumpkin Bread is like wrapping yourself in a warm, autumn hug. Its tender crumb, subtle sweetness, and golden crust make it an unbeatable comfort food that’s as fulfilling to make as it is to eat. I hope after trying this recipe, it becomes one of your go-to breads when you want something soothing and delicious. Happy baking — you’re going to love every bite!

Oven Pumpkin Bread Recipe

Print Recipe

★★★★★

5.1 from 15 reviews

A savored homemade oven-baked pumpkin bread made in a Dutch oven that yields a moist, flavorful loaf with a beautifully golden crust and tender crumb. Developed through a slow rise and cool fermentation process, this bread combines the subtle sweetness and earthiness of pumpkin with hearty bread flour, enhanced by fine sea salt and active dry yeast for perfect texture and flavor.

Author: Maya
Prep Time: 6 hours 10 minutes
Cook Time: 45 minutes
Total Time: 6 hours 55 minutes plus 12 hours refrigeration (about 18 hours 30 minutes total)
Yield: 1 loaf (about 4 servings) 1x
Category: Comfort Food, Desserts
Method: Baking in Dutch oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

3/4 cup cool water (180 g)
1/2 tsp active dry yeast (use 1/4 tsp for overnight rise)
1 cup pumpkin puree (225 g)

Dry Ingredients

3 cups bread flour (425 g)
2 tsp fine sea salt

Instructions

Activate the Yeast and Combine Wet Ingredients: In a large bowl, pour in the cool water and sprinkle the active dry yeast on top. Whisk or stir gently to dissolve the yeast, then let it sit for a few minutes to activate. Next, add the pumpkin puree and whisk until the mixture becomes a smooth, orange liquid without any lumps remaining, ensuring even mixing.
Mix and Develop the Dough: Add the bread flour and fine sea salt to the pumpkin-yeast mixture. Stir together with a rubber spatula, then use your hands to squeeze and fold the dough, absorbing all the flour and mixing evenly. The dough will be sticky. Cover the bowl with plastic wrap and leave at room temperature for one hour. Afterward, wet your fingers and perform a series of dough folds, folding the dough over itself several times until it tightens. Cover and let rise until increased in volume by about one-third, approximately 3-4 hours. Pop any large air bubbles and then refrigerate the dough to chill and rest for about 12 hours or overnight.
Shape the Dough and Prepare for Final Rise: The next morning, transfer the chilled dough to a floured surface. Using floured hands, shape it into a tight, round ball by tucking edges underneath and smoothing the top. Place the dough on parchment paper, dust lightly with flour, cover with a tea towel, and let it rise at room temperature for 3-4 hours until puffy and slightly expanded.
Preheat Oven and Score the Dough: Preheat your oven to 450°F (230°C) with a 4-6 quart Dutch oven inside, allowing it to heat for an additional 10-20 minutes. Using a sharp paring knife, score the top of the risen dough with a shallow ½ cm slash to enable controlled expansion during baking.
Bake the Bread: Carefully remove the preheated Dutch oven from the oven. Lift the dough by the parchment paper and place it into the hot pot. Cover with the lid and bake for 20 minutes, then remove the lid and continue baking for another 20-25 minutes until deeply golden and crust is firm to the touch.
Cool and Serve: Remove bread from the Dutch oven and cool on a rack for at least one hour before slicing to allow the crumb to set and flavors to develop fully. This resting time also helps achieve clean slices and better taste.

Notes

Using 1/4 tsp active dry yeast is recommended if opting for an overnight rise to slow fermentation.
Dusting flour during shaping is optional but helps prevent sticking.
Pop large air bubbles after initial rise to ensure even crumb texture.
Allow full cooling before slicing to avoid gummy texture and improve flavor.
The recipe yields a lightly sweet, earthy bread suitable for accompaniment with butter, spreads, or as a base for sandwiches.
Storage in an airtight container at room temperature is best consumed within 3 days; refrigeration can extend freshness but may alter texture.