As the leaves turn and the air grows crisp, there’s no better way to embrace the season than with a loaf of homemade pumpkin bread. This Cozy No-Knead Pumpkin Bread is simple to make and packed with fall flavours, combining earthy pumpkin, crunchy seeds, and a hint of sweetness from dried berries. It’s not only easy but also impressive—perfect to bring along to a dinner invitation as a delicious, edible centrepiece that’s sure to be a showstopper. Whether you’re baking for loved ones or sharing with friends, this recipe will fill your kitchen with the comforting aroma of autumn and make any gathering feel extra special.
Ingredients:
400g strong white bread flour
1 to 2 teaspoons salt
1/2½ teaspoon yeast
150g super berry mix (mixed dried cranberries, blueberries, Goji berries and raisins)
100g pumpkin seeds
180g pumpkin puree
250ml water
Instructions:
Mix Dry Ingredients:
In a large mixing bowl, combine the flour, salt, and yeast.
Stir in the dried berry mix and pumpkin seeds. Set aside.
Mix Wet Ingredients:
In a small bowl, mix the pumpkin puree and water until smooth.
Combine & Rest the Dough:
Pour the pumpkin mixture into the flour mixture. Stir just until all flour is absorbed.
Cover the bowl with plastic wrap and let the dough rise at room temperature for 12–18 hours, until bubbly and well-risen.
Shape the Dough:
Lightly flour a surface and carefully scrape out the dough onto it.
Shape the dough into a round ball. Don’t worry about bumps or lumps from the berries and seeds.
Prepare Strings for Pumpkin Shape (Optional):
Cut six 18-inch pieces of string.
Lay the strings across each other on the floured surface in a crisscross "wagon wheel" pattern.
Place the dough upside down on the strings, then pull each string over the dough and tie in the centre to create a pumpkin shape.
Trim the excess string ends, turn the dough over, and adjust strings as needed.
Second Rise:
Place the dough on a sheet of parchment paper. Cover with plastic wrap and let it rise for 1–2 hours.
Bake the Bread:
Preheat your oven to 210°C my oven is fan assisted so adjust accordingly . Place an oven proof such as dutch oven, cast iron pot with its lid in the oven to heat for 30 minutes.
When ready, carefully remove the pot from the oven. Use the parchment to lift the dough and place it in the pot.
Cover with the lid, return to the oven and bake for 35 minutes. Then remove the lid and bake for an additional 10–15 minutes, until golden.
Cool & Add Finishing Touches:
Carefully lift the bread out of the pot using the parchment paper, and place it on a cooling rack.
Let the bread cool for 5 minutes, then turn it over, cut the strings, and gently remove them.
For decoration, cut a small circle in the centre of the top and insert a piece of cinnamon stick to resemble a pumpkin stem.
Let the bread cool completely before slicing.
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