Chef John's Pumpkin Bread

Chef John's Pumpkin Bread

10 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    18 h 30 m
Chef John
Recipe by  Chef John

“This no-knead bread is simple to make, and the addition of pumpkin puree makes it perfect for fall.”

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Adjust Servings

Original recipe yields 1 loaf



  1. 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.
  2. 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.
  3. Generously cover a sheet pan with cornmeal.
  4. 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.
  5. 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.
  6. 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.

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Reviews (10)

Rate This Recipe
Baking Nana

Baking Nana

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 than 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

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 the 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.



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 continued with the recipe. It's great plain or toasted with cream cheese. Thanks Chef John!

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Amount Per Serving (8 total)

  • Calories
  • 179 cal
  • 9%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 37.7 g
  • 12%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 402 mg
  • 16%

Based on a 2,000 calorie diet



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Chef John's Banana Bread


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Chef John's Pumpkin Cinnamon Rolls