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Pumpkin Bread

Pumpkin Bread
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★★★★★

4.7 from 16 reviews

This moist and flavorful pumpkin bread features a tender crumb and a beautifully crisp crust, crafted with pumpkin puree, bread flour, and a slow fermentation technique using active dry yeast. Perfect for cozy fall mornings or anytime you want a nutritious, delicious homemade bread with a subtle pumpkin flavor.

Ingredients

Scale

Liquid Mixture

  • 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 Yeast and Mix Pumpkin: In a large bowl, combine the cool water and sprinkle the active dry yeast on top. Whisk gently to dissolve the yeast and let sit for a few minutes to activate. Add the pumpkin puree and whisk thoroughly to create a smooth, lump-free orange mixture.
  2. Incorporate Flour and Salt, First Rise: Add bread flour and fine sea salt to the pumpkin-yeast mixture. Stir with a rubber spatula until mostly incorporated, then use your hands to squeeze and fold the sticky dough until all flour is absorbed and the dough is even. Cover with plastic wrap and let rest at room temperature for 1 hour. Afterward, wet your fingers and perform a series of folds to tighten the dough. Cover again and let rise 3-4 hours until about one-third larger. Degas any large air bubbles, then refrigerate for 12 hours or overnight.
  3. Shape and Second Rise: The next morning, lightly flour your work surface and your hands. Gently transfer the chilled dough out of the bowl and shape it into a tight, round ball by folding edges underneath and rounding using your hands’ sides. Place dough on a square of parchment paper, dust lightly with flour, cover with a tea towel, and let rise at room temperature 3-4 hours until puffy and slightly expanded.
  4. Preheat Dutch Oven and Score Dough: Place a 4-6 quart Dutch oven in your oven and preheat to 450°F (230°C). Once hot, leave the Dutch oven inside another 10-20 minutes for thorough heating. Using a sharp paring knife, score a shallow ½ cm slash atop your risen dough for controlled oven spring.
  5. Bake the Bread: Carefully remove the heated Dutch oven. Lift the dough by the parchment paper and place it inside the pot. Cover with lid and bake on the center rack for 20 minutes. Remove lid and bake another 20-25 minutes until the crust is deep golden and firm to the touch.
  6. Cool the Bread: Transfer the bread onto a cooling rack and let it rest for at least 1 hour before slicing. This ensures the crumb sets completely and flavors fully develop, yielding a cleaner cut and better taste.

Notes

  • For an overnight rise, reduce yeast to 1/4 tsp to prevent over-proofing.
  • Wet your fingers when folding the dough to prevent sticking and ensure a good gluten structure.
  • Scoring the dough allows for even expansion and a beautiful loaf shape.
  • Resting the baked bread before slicing improves texture and flavor.
  • Bread flour is preferred for better gluten development and chewy texture.

Nutrition

Keywords: pumpkin bread, homemade bread, fall recipe, yeast bread, pumpkin puree, artisan bread, easy bread recipe

Find it online: https://liamjayne.com/pumpkin-bread/