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Oven Pumpkin Bread Recipe

Oven Pumpkin Bread Recipe
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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Keywords: pumpkin bread, Dutch oven bread, homemade bread, pumpkin puree, slow rise bread, autumn bread, yeast bread

Find it online: https://messykitchenmagic.com/oven-pumpkin-bread-recipe/