“This no-knead bread is simple to make, and the addition of pumpkin puree makes it perfect for fall.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 1 loaf
Directions
- In a medium bowl, stir together pumpkin puree, 1 cup plus 1 tablespoon of warm water, yeast, salt, and pumpkin pie spice. Mix in flour with a spatula until the dough is fully mixed and all the flour is moistened. Cover bowl with a damp towel, and allow dough to rise for 12-16 hours.
- Scrape dough onto floured surface with floured spatula; sprinkle dough with more flour. With your fingers, press dough out into a rough square about 1 inch thick. Fold all four sides of dough in towards center, then turn folded dough over and form into a round loaf.
- Generously cover a sheet pan with cornmeal.
- Place loaf on prepared sheet pan with seam sides down, dusting top and sides with flour, then place a floured towel over dough. Allow to rise until doubled in size, about 1-1/2 hours.
- Preheat oven to 425 degrees F (220 degrees C) and place a pan with 2 inches of water on the bottom rack. Just before baking, make a shallow slice (1/2 inch) across top of dough with a sharp knife.
- Bake for 30 minutes in preheated oven. Turn pan around and bake for an additional 20 minutes, or until golden brown. Cool on a wire rack.
Nutrition
Amount Per Serving (8 total)
- Calories
- 179 cal
- 9%
- Fat
- 0.5 g
- < 1%
- Carbs
- 37.7 g
- 12%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"What a nice bread this is. Really crunchie, chewy crust, airy interior. Beautiful. I could have probably let it rise longer after shaping it into a loaf but the loaf seemed to be spreading rather ..." See morethan rising and I was afraid I would de-gas it when I scored the top. No worries though the loaf really rose nicely in the oven. Follow the baking directions - a friend of mine who made this decided that the baking time was too long and took it out too soon - her bread was a little doughy in the center. This would make excellent bread bowls for chili or stew. I would expect to get 4 individual sized bread bowls from this recipe. Thanks Chef John for another 'keeper' recipe."
Deb C
"Oh ya, this is a keeper. I used roasted butternut squash from my garden instead of the canned pumpkin. This bread takes very little effort to put together. I made it the night before and baked it ..." See morethe next morning. Easy, easy, easy. The texture of the bread is perfect, the crust has a nice chew. I thought it was one of the best breads I’ve made in some time."
marljong
"Delightful artisan bread! It's texture is spot on; chewy crust, substantial bite of the crumb and the consistancy of the dough was beautiful. I only let the dough to rise for one hour, and then cont..." See moreinued with the recipe. It's great plain or toasted with cream cheese. Thanks Chef John!"
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