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Perfect Dutch Oven Pumpkin Bread – Alrightwithme Recipe

Perfect Dutch Oven Pumpkin Bread - Alrightwithme Recipe
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★★★★★

5.3 from 17 reviews

This Perfect Dutch Oven Pumpkin Bread recipe delivers a moist, flavorful loaf with a tender crumb and crispy crust, ideal for autumn baking. Utilizing a simple mixture of pumpkin puree, bread flour, and yeast, the dough undergoes a slow rise to develop deep flavors before baking in a preheated Dutch oven for that perfect crust and texture. This pumpkin bread is naturally vegan, hearty, and comforting, perfect for breakfast or as a wholesome snack.

Ingredients

Scale

Liquid Ingredients

  • 3/4 cup cool water (180 g)
  • 1 cup pumpkin puree (225 g)

Dry Ingredients

  • 1/2 tsp active dry yeast (use 1/4 tsp for overnight rise)
  • 3 cups bread flour (425 g)
  • 2 tsp fine sea salt

Instructions

  1. Activate Yeast: In a large bowl, pour the cool water and sprinkle the active dry yeast on top. Gently whisk or stir to dissolve the yeast and let it sit for a few minutes until it becomes foamy, indicating activation.
  2. Mix Pumpkin Puree: Add the pumpkin puree to the activated yeast mixture and whisk thoroughly until smooth and lump-free, ensuring an even orange liquid base.
  3. Combine Dry Ingredients: Add bread flour and fine sea salt to the bowl. Stir initially with a rubber spatula, then use your hands to squeeze and fold the dough until all flour is absorbed. The dough will be sticky at this stage.
  4. First Rise and Folding: Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour. Afterward, wet your fingers and fold the dough over itself multiple times, stopping when it tightens. Cover again and let rise for 3-4 hours until dough volume increases by about one-third, knocking out large air bubbles.
  5. Chill Dough Overnight: Transfer the covered bowl to the refrigerator and rest the dough for roughly 12 hours or overnight to enhance flavor and texture.
  6. Shape the Dough: The next morning, turn the chilled dough onto a floured surface. With floured hands, tuck edges underneath to form a tight, smooth round loaf. Place the dough ball on a parchment paper square, lightly dust with flour, cover with a tea towel, and let rise at room temperature for 3-4 hours until puffy and slightly expanded.
  7. Preheat Dutch Oven: Place a 4-6 quart Dutch oven in the oven and preheat to 450°F (230°C). After the oven reaches temperature, let the Dutch oven stay inside for an additional 10-20 minutes to ensure thorough heating.
  8. Score the Dough: Using a sharp paring knife, make a shallow slash about ½ cm deep on top of the risen dough. This controls expansion for an attractive loaf.
  9. Bake Covered: Carefully remove the hot Dutch oven from the oven, lift the dough with parchment paper, and place it inside. Cover with the lid and bake on the center rack for 20 minutes.
  10. Bake Uncovered: Remove the lid and continue baking for 20-25 minutes more until the crust is deep golden and feels firm to the touch.
  11. Cool Before Slicing: Transfer the bread out of the Dutch oven and onto a cooling rack. Let it cool completely for at least 1 hour to allow the crumb to set, resulting in cleaner slices and better flavor.

Notes

  • The dough is sticky throughout the process, which is normal; avoid adding too much extra flour to keep the bread moist.
  • Using a sharp knife for scoring ensures a clean slash and controlled bread expansion during baking.
  • The long, slow rise and overnight chill improve fermentation, flavor, and texture.
  • Allowing the bread to cool completely before slicing prevents a gummy crumb and enhances taste.
  • This recipe is naturally vegan, but ensure the yeast used is vegan-certified if strict adherence is required.
  • If short on time, use half the yeast and skip the overnight fridge rest, though flavor and texture will be less developed.

Nutrition

Keywords: pumpkin bread, Dutch oven bread, no-knead bread, vegan pumpkin bread, autumn baking, homemade bread, easy bread recipe

Find it online: https://www.sanacooks.com/perfect-dutch-oven-pumpkin-bread-alrightwithme-recipe/