Pumpkin No-Knead Bread with Rosemary and Olive Oil
This rustic artisan bread combines the earthy sweetness of pumpkin puree with fragrant fresh rosemary and olive oil. The no-knead method makes it incredibly easy - simply mix the ingredients, let the dough rise, and bake in a Dutch oven for a crusty exterior and tender crumb. Perfect for fall dinners, holiday gatherings, or alongside soups and stews. The long rise develops complex flavors while requiring minimal hands-on work, making it ideal for busy home bakers who want bakery-quality results.
Ingredients
- 1 cup warm water, heated to 110 degrees F
- 1 packet active dry yeast, equals 2 1/4 teaspoons
- ¾ cup canned pumpkin puree
- 2 tablespoons fresh rosemary, roughly chopped
- ½ tablespoon fine grain sea salt
- 2 tablespoons olive oil, plus more for greasing and brushing
- 3 ¼ cups all-purpose flour, plus more if neededbread flour1:1gluten
higher protein creates chewier texture
- fresh rosemary leaves, for topping(optional)
- flaky sea salt, for topping(optional)
Instructions
- 1
In a large mixing bowl, add warm water, yeast, pumpkin puree, chopped rosemary, salt, and olive oil and whisk until yeast and salt are fully dissolved
- 2
Add flour and mix thoroughly until very well combined, mixing for 3-5 minutes if using a standing mixer
- 3
Cover bowl and allow to rise for approximately 2 hours or until doubled in size
- 4
Preheat oven to 450 degrees F
- 5
Transfer dough to floured surface and shape into a loaf, being careful not to deflate air pockets
- 6
Place loaf on parchment paper and brush top with olive oil, optionally score in X shape and sprinkle with rosemary leaves and coarse salt
- 7
Transfer loaf and parchment to Dutch oven, cover and bake for 35 minutes
- 8
Remove cover and bake for another 5-10 minutes until crust is golden brown
- 9
Transfer to cooling rack and cool for at least 1 hour before slicing
Tips
Preheat your Dutch oven before adding the dough for an even crustier bottom crust.
Don't rush the cooling time - letting the bread rest for at least an hour allows the crumb to set properly.
If dough seems too sticky, add flour gradually rather than all at once to avoid a dense loaf.
Good to Know
Store wrapped at room temperature for up to 3 days or freeze sliced for up to 3 months
Dough can be shaped and refrigerated overnight, then brought to room temperature before baking
Best served warm or toasted with butter, alongside soups, or as sandwich bread
Common Mistakes
Don't use water hotter than 115°F to avoid killing the yeast
Avoid over-mixing after adding flour to prevent tough bread
Don't skip the cooling time or the crumb will be gummy when sliced
Substitutions
Gluten-Free Swaps
General Alternatives
adds sweetness
FAQ
Can I make this without a Dutch oven?
Yes, bake on a baking sheet at 425°F for 30-35 minutes, though the crust won't be as crusty.
How do I know if my yeast is active?
The mixture should become foamy within 5-10 minutes after adding yeast to warm water.
Can I freeze this bread?
Yes, slice and freeze for up to 3 months. Toast directly from frozen or thaw at room temperature.