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Perfect Dutch Oven Pumpkin Bread Recipe

Perfect Dutch Oven Pumpkin Bread Recipe
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★★★★★

5.2 from 14 reviews

This Perfect Dutch Oven Pumpkin Bread recipe creates a moist, flavorful loaf with a golden crust and tender crumb. Utilizing pumpkin puree for natural sweetness and moisture, this bread is ideal for autumn baking. The dough is prepared with active dry yeast, bread flour, and fine sea salt, then slow-risen for a light texture. Baking it in a preheated Dutch oven ensures a crusty exterior and soft interior, perfect for enjoying plain, with butter, or your favorite spread.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

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

Instructions

  1. Activate yeast and mix pumpkin: In a large bowl, pour in the cool water and sprinkle the active dry yeast on top. Whisk or stir gently to dissolve the yeast, then let it sit for a few minutes to activate. Next, add the pumpkin puree and whisk until the mixture is smooth and lump-free.
  2. Combine dry ingredients and form dough: Add the bread flour and fine sea salt to the pumpkin-yeast mixture. Stir with a rubber spatula initially, then use your hands to squeeze and fold the dough until all the flour is absorbed and the dough is sticky but evenly mixed.
  3. First rise and folding: Cover the bowl with plastic wrap and leave at room temperature for one hour. Afterward, wet your fingers and perform a series of dough folds by lifting and folding the dough over itself until it tightens. Cover again and let rise until the dough increases by about one-third, another 3-4 hours. Pop any large air bubbles during this time.
  4. Chill the dough overnight: Transfer the bowl to the refrigerator to chill and rest for about 12 hours, or overnight.
  5. Shape and second rise: Remove the chilled dough and gently transfer it to a floured work surface. With floured hands, shape the dough into a tight, round ball by tucking edges underneath and rounding the top. Place on a parchment-lined surface and dust lightly with flour. Cover with a tea towel and let rise at room temperature for 3-4 hours until puffy and slightly expanded.
  6. Preheat Dutch oven: Place a 4-6 quart Dutch oven in the oven and preheat to 450°F (230°C). Let the Dutch oven continue heating inside for 10-20 minutes after reaching temperature to ensure thorough heating.
  7. Score and bake bread: Use a sharp paring knife to make a shallow ½ cm slash across the top of the dough to allow controlled expansion. Carefully remove the preheated Dutch oven, lift the dough by the parchment paper, and place it inside. Cover with the lid and bake on the center rack for 20 minutes. Then remove the lid and bake for an additional 20-25 minutes until the crust is deeply golden and firm.
  8. Cool before slicing: Remove the bread from the Dutch oven and cool on a wire rack for at least one hour. This resting time helps the crumb set and enhances the flavor, resulting in cleaner slices.

Notes

  • Use bread flour for optimal gluten development and structure; all-purpose flour may result in a softer crumb.
  • Adjust yeast quantity (1/2 tsp for quicker rise, 1/4 tsp for slow overnight rise) depending on your timing preference.
  • Ensure pumpkin puree is smooth for even mixing and texture.
  • Performing dough folds during rising improves gluten strength and creates an airy loaf.
  • Scoring the dough with a sharp knife is crucial for controlled expansion during baking.
  • Do not slice the bread immediately after baking; waiting at least an hour improves texture and flavor.
  • If you don’t have a Dutch oven, use any heavy oven-safe pot with a lid for similar results.

Nutrition

Keywords: pumpkin bread, dutch oven bread, autumn bread, homemade bread, pumpkin puree bread, slow rise bread

Find it online: https://frommamamaya.com/perfect-dutch-oven-pumpkin-bread-recipe/