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Chef John's No-Knead Pumpkin Bread

Chef John's No-Knead Pumpkin Bread

Cost $5, save $10

Source: Recommended by CookPal

  • 50 Min
  • 8 Servings
  • $5

INGREDIENTS

  • Dry Ingredients

    • 🎃 ½ cup pure pumpkin puree
    • 🌾 3 cups all-purpose flour
    • 🍂 1 tiny pinch pumpkin pie spice
    • 1 tablespoon cornmeal, or as needed

  • Liquids

    • 💧 1 cup warm water (100 degrees F/40 degrees C)
    • 💧 1 tablespoon warm water (100 degrees F/40 degrees C)

  • Others

    • 🧂 1 ¼ teaspoons salt
    • ¼ teaspoon active dry yeast

STEPS

1

In a large bowl, whisk pumpkin puree, 1 cup warm water, salt, yeast, and pumpkin pie spice until combined. Add flour to make a dry crumbly dough and then stir until smooth and sticky, about 2-3 minutes.

2

Cover the bowl with a damp towel and let the dough rise for 12-16 hours.

3

Sprinkle cornmeal onto a baking sheet. Scrape dough onto a heavily floured surface, flatten gently, and fold the edges inward to form a rectangle. Shape into a round loaf with seams on the bottom.

4

Place the loaf on the prepared baking sheet, dust with flour, and cover with a floured towel. Let rise for 1.5 hours.

5

Preheat oven to 425°F (220°C) and place a water-filled loaf pan on the bottom rack. Dust the loaf with flour and cut a 1/2-inch deep slit across the top.

6

Bake on the center rack for 30 minutes, rotate, and bake for an additional 20 minutes until golden brown and crusty.

7

Let the bread cool completely on a rack before slicing.

NUTRIENTS

Per 1 serving

🔥

180

Calories

  • 5
    Protein
  • 38
    Carbs
  • 1
    Fats

💡 For best results, ensure your water temperature is exactly 100°F (40°C).Resting the dough for 12-16 hours allows for better flavor development.Use a sharp knife for the top slit to avoid deflating the loaf.Let the bread cool completely before slicing to ensure optimal texture.