Perfect Dutch Oven Pumpkin Bread

Dutch oven pumpkin bread is the best fall bread you can make.

This bread tastes amazing and has real pumpkin in every bite. Cooking it in a dutch oven makes the outside crispy and the inside soft and chewy.

You only need five simple things to make it – flour, pumpkin, yeast, salt, and water. The best part is you don’t have to knead it at all. You just mix it up and let it sit for a long time while the yeast does all the work.

It takes a while to rise, but it’s super easy to make. Your kitchen will smell incredible, and the bread tastes so good it won’t last long. It’s perfect with butter for breakfast or as a snack.

What Kind of Pumpkin Puree Should I Use?

For this dutch oven pumpkin bread, you can use either canned pumpkin puree or make your own from scratch – both will give you great results.

If you’re going the store-bought route, make sure you grab plain pumpkin puree and not pumpkin pie filling, which has added spices and sugar that could throw off your bread. Homemade puree works wonderfully too, just roast some sugar pumpkins or butternut squash until tender, then blend until smooth.

The key is making sure your puree isn’t too watery, so if it seems thin, you can strain it through a fine mesh sieve for about 30 minutes to remove excess moisture.

Options for Substitutions

This simple pumpkin bread recipe is pretty forgiving when it comes to swaps:

• Pumpkin puree: You can substitute with butternut squash puree, sweet potato puree, or even canned kabocha squash. Just make sure it’s plain puree without added spices or sugar.
• Bread flour: All-purpose flour works fine here, though your bread might be slightly less chewy. If using all-purpose, you might need to add a tablespoon or two less water since it absorbs liquid differently.
• Active dry yeast: Instant yeast can be used in the same amount, but you can mix it directly into the flour without activating it first. Fresh yeast works too – use about 1 teaspoon instead.
• Fine sea salt: Regular table salt or kosher salt work just fine. If using kosher salt, you might want to use a bit more since it’s less dense than fine salt.
• Water: Don’t substitute the water – it’s essential for the dough’s hydration and the bread’s texture. The cool temperature helps control the fermentation process.

Watch Out for These Mistakes While Baking

The biggest mistake when making Dutch oven pumpkin bread is rushing the fermentation process – this dough needs time to develop flavor and structure, so don’t be tempted to speed things up with extra yeast or warmer temperatures.

Another common error is not preheating your Dutch oven properly, which should go into a 450°F oven for at least 30 minutes before adding the dough to create that perfect crusty exterior.

Make sure your pumpkin puree isn’t too wet by draining any excess liquid first, as too much moisture can prevent proper gluten development and leave you with dense, gummy bread.

Finally, resist the urge to peek by lifting the lid during the first 30 minutes of baking, as this releases the steam that’s crucial for creating a beautiful, crispy crust.

What to Serve With Pumpkin Bread?

This hearty pumpkin bread is perfect for fall mornings with a hot cup of coffee or tea, and I love slathering thick slices with butter while it’s still warm from the oven. It also makes an amazing base for open-faced sandwiches – try it with cream cheese and a drizzle of honey, or go savory with avocado and a sprinkle of sea salt. For dinner, this bread pairs beautifully with soups like butternut squash or roasted tomato, giving you something substantial to dip and soak up all those good flavors. You can even toast leftover slices the next day and top them with ricotta and a bit of cinnamon for a simple breakfast treat.

Storage Instructions

Keep Fresh: This pumpkin bread stays soft and delicious when wrapped in a clean kitchen towel or stored in a bread box at room temperature for up to 3 days. The crust might soften a bit, but that’s totally normal for homemade bread. If you want to keep that crispy crust, store it cut-side down on a cutting board.

Freeze: Slice your cooled bread and freeze the pieces in a freezer bag for up to 3 months. I like to put parchment paper between slices so they don’t stick together. This way you can grab just a slice or two whenever you want some without thawing the whole loaf.

Refresh: To bring back that fresh-baked taste, pop slices in the toaster or warm the whole loaf in a 350°F oven for about 5-10 minutes. If the bread feels a bit stale, you can lightly mist it with water before warming it up in the oven.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1250
• Protein: 32-36 g
• Fat: 3-4 g
• Carbohydrates: 235-255 g

Ingredients

• 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)
• 3 cups bread flour (425 g)
• 2 tsp fine sea salt

Step 1: Activate the Yeast and Combine Wet Ingredients

• 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)

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 becomes a smooth, orange liquid without any lumps remaining.

I always make sure to whisk thoroughly here to avoid any pockets of unmixed puree showing up in the final loaf.

Step 2: Mix and Develop the Dough

• 3 cups bread flour (425 g)
• 2 tsp fine sea salt
• mixture from Step 1

Add the bread flour and fine sea salt to the pumpkin-yeast mixture in the bowl.

Stir everything together using a rubber spatula as much as possible, then switch to your hands to squeeze and fold the dough, ensuring all flour is absorbed and the dough is evenly mixed.

The dough will be sticky at this point.

Cover the bowl with plastic wrap and leave it at room temperature for one hour.

After an hour, wet your fingers and perform a series of dough folds: lift the dough from one side and fold it over itself several times, stopping when the dough tightens and resists folding.

Cover again and let rise until it increases in volume by about a third, for another 3-4 hours.

Pop any large air bubbles you see to keep the bread’s texture even.

Finally, transfer the bowl to the fridge to chill and rest for about 12 hours, or overnight.

Step 3: Shape the Dough and Prepare for Final Rise

• dough from Step 2
• extra flour for dusting (not in main ingredient list; optional for shaping)

The next morning, take the chilled dough from the fridge and gently transfer it to a floured work surface.

Using floured hands, shape the dough into a tight, round ball by tucking the edges underneath and using the sides of your hands to round it out.

Place the shaped dough onto a small square of parchment paper and dust the top lightly with flour.

Cover the dough with a tea towel and let it rise at room temperature for 3-4 hours, until it looks puffy and slightly expanded.

I always allow the dough sufficient time here so the loaf bakes up light and airy.

Step 4: Preheat Oven and Score the Dough

• shaped dough from Step 3

Place a 4-6 quart Dutch oven in your oven and preheat to 450°F (230°C).

Once the oven is hot, let the Dutch oven continue heating inside for another 10 to 20 minutes to ensure it’s thoroughly preheated.

Meanwhile, use a sharp paring knife to score the top of your risen dough with a shallow slash about ½ cm deep (this allows the bread to expand).

I find that a quick, confident slash works best for a pretty and controlled loaf split.

Step 5: Bake the Bread

• scored dough from Step 4

Carefully remove the preheated Dutch oven from the oven.

Lifting by the parchment paper, transfer the scored dough into the pot, cover with the lid, and bake on the center rack for 20 minutes.

Then, remove the lid and continue baking for another 20-25 minutes, until the bread is deeply golden and the crust feels firm to the touch.

Step 6: Cool and Serve

Take the baked bread out of the Dutch oven and let it cool on a rack for at least an hour before slicing.

This resting time allows the crumb to set and the flavors to fully develop.

Personally, I find the bread cuts much more cleanly—and tastes better—when I resist slicing in too soon!

Perfect Dutch Oven Pumpkin Bread

Delicious Perfect Dutch Oven Pumpkin Bread recipe with step-by-step instructions.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 6 hours hrs 10 minutes mins

Cook Time 12 hours hrs 20 minutes mins

Total Time 18 hours hrs 30 minutes mins

Servings 4

Calories 1200 kcal

Ingredients

  

• 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)
• 3 cups bread flour (425 g)
• 2 tsp fine sea salt

Instructions

 

• 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 becomes a smooth, orange liquid without any lumps remaining. I always make sure to whisk thoroughly here to avoid any pockets of unmixed puree showing up in the final loaf.
• Add the bread flour and fine sea salt to the pumpkin-yeast mixture in the bowl. Stir everything together using a rubber spatula as much as possible, then switch to your hands to squeeze and fold the dough, ensuring all flour is absorbed and the dough is evenly mixed. The dough will be sticky at this point. Cover the bowl with plastic wrap and leave it at room temperature for one hour. After an hour, wet your fingers and perform a series of dough folds: lift the dough from one side and fold it over itself several times, stopping when the dough tightens and resists folding. Cover again and let rise until it increases in volume by about a third, for another 3-4 hours. Pop any large air bubbles you see to keep the bread’s texture even. Finally, transfer the bowl to the fridge to chill and rest for about 12 hours, or overnight.
• The next morning, take the chilled dough from the fridge and gently transfer it to a floured work surface. Using floured hands, shape the dough into a tight, round ball by tucking the edges underneath and using the sides of your hands to round it out. Place the shaped dough onto a small square of parchment paper and dust the top lightly with flour. Cover the dough with a tea towel and let it rise at room temperature for 3-4 hours, until it looks puffy and slightly expanded. I always allow the dough sufficient time here so the loaf bakes up light and airy.
• Place a 4-6 quart Dutch oven in your oven and preheat to 450°F (230°C). Once the oven is hot, let the Dutch oven continue heating inside for another 10 to 20 minutes to ensure it’s thoroughly preheated. Meanwhile, use a sharp paring knife to score the top of your risen dough with a shallow slash about ½ cm deep (this allows the bread to expand). I find that a quick, confident slash works best for a pretty and controlled loaf split.
• Carefully remove the preheated Dutch oven from the oven. Lifting by the parchment paper, transfer the scored dough into the pot, cover with the lid, and bake on the center rack for 20 minutes. Then, remove the lid and continue baking for another 20-25 minutes, until the bread is deeply golden and the crust feels firm to the touch.
• Take the baked bread out of the Dutch oven and let it cool on a rack for at least an hour before slicing. This resting time allows the crumb to set and the flavors to fully develop. Personally, I find the bread cuts much more cleanly—and tastes better—when I resist slicing in too soon!