Introduction

This Pumpkin No Knead Bread with Rosemary and Olive Oil is a cozy, flavorful loaf perfect for fall baking. The pumpkin adds moisture and a subtle sweetness, while fresh rosemary and olive oil bring an herby, rich touch. It’s simple to make and requires minimal hands-on time.

A round, golden-brown loaf of bread sits in a blue round pot lined with light brown parchment paper. The bread has a somewhat rough, textured crust with small dark green herb pieces sprinkled on top. Its surface shows some cracks and uneven areas, adding to the rustic look. The scene is set on a white marbled surface that contrasts with the pot and bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water (heated to 110°F, give or take 5 degrees)
1 packet yeast (active dry, instant, or quick rise; one packet equals 2 ¼ teaspoons)

¾ cup canned pumpkin puree
2 tablespoons roughly chopped fresh rosemary

½ tablespoon fine grain sea salt
2 tablespoons olive oil (plus more as needed for greasing bowl and brushing top of loaf)

3 ¼ cups all-purpose flour
Fresh rosemary leaves and flaky or coarse sea salt (for topping, optional)

Instructions

Step 1: In a large mixing bowl or the bowl of a standing mixer, combine warm water, yeast, pumpkin puree, chopped rosemary, salt, and olive oil. Whisk or stir until the yeast and salt are fully dissolved.

Step 2: Add the all-purpose flour and mix thoroughly until well combined. If using a standing mixer, mix for 3 to 5 minutes to develop gluten.
Step 3: Cover the bowl with a damp towel or plastic wrap and let the dough rise for about 2 hours, or until it has doubled in size.
Step 4: Preheat your oven to 450°F.

Step 5: Transfer the dough to a floured surface carefully to preserve air pockets. Shape it into a loaf. You may use parchment paper to help with shaping.
Step 6: Place the loaf on parchment paper if not already. Brush the top gently with olive oil. Optionally, score the loaf with a sharp knife in an “X” shape and sprinkle fresh rosemary leaves and flaky salt on top.
Step 7: Using the parchment paper edges, transfer the loaf to a Dutch oven. Cover and bake for 35 minutes. Remove the cover and bake for an additional 5 to 10 minutes until the crust is golden brown.

Step 8: Transfer the bread to a cooling rack and allow it to cool for at least an hour before slicing. Slice into 8 pieces or your preferred size and serve.

Tips & Variations

For a more intense rosemary flavor, add a few extra sprigs to the dough or use rosemary-infused olive oil for brushing the top.
If you prefer a different flour, whole wheat or bread flour can be used, but you may need to adjust the liquid amount slightly.

Preheating the Dutch oven helps achieve a better crust but is optional if you’re short on time.
Use parchment paper to manage the sticky dough easily and prevent sticking during baking.

Storage

Store leftover bread in an airtight container or bread box at room temperature for up to 3 days. To keep it longer, freeze the loaf tightly wrapped in plastic wrap and foil for up to 3 months. Reheat slices in a toaster or oven for best texture.

How to Serve

The image shows two slices of golden brown bread stacked on a white plate on a white marbled surface. The bread slices have a textured, porous interior with a warm yellow-orange color, and the crust has a crisp, browned look with bits of rosemary on top. Fresh green rosemary sprigs are placed beneath the bread slices, adding a touch of color and freshness. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin, but make sure it is smooth and drained of excess moisture to avoid altering the dough consistency.

Do I have to use a Dutch oven to bake this bread?

While a Dutch oven helps create a crisp crust by trapping steam, you can bake the loaf on a baking sheet. For best results, place a pan of hot water in the oven to create steam.