Description

This Pumpkin No Knead Bread with Rosemary and Olive Oil is a hearty, flavorful loaf perfect for fall or anytime you crave a comforting homemade bread. Incorporating canned pumpkin puree adds moisture and a subtle sweetness, while fresh rosemary and olive oil enhance the aroma and taste. The no-knead method simplifies prep, making it accessible for bread lovers looking for an easy route to a crusty, golden loaf.

Ingredients

Scale

Dough Ingredients

1 cup warm water (heated to 110°F, give or take 5 degrees)
1 packet yeast (active dry, instant, or quick rise – 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 and brushing)
3 ¼ cups all-purpose flour (plus more if needed)

Topping (Optional)

Fresh rosemary leaves
Flaky or coarse sea salt

Instructions

Mix Wet Ingredients and Yeast: In a large mixing bowl or standing mixer bowl, combine the warm water, yeast, canned pumpkin puree, roughly chopped fresh rosemary, sea salt, and olive oil. Whisk or stir until the yeast and salt are fully dissolved.
Add Flour and Combine: Add the all-purpose flour to the wet mixture. Mix thoroughly until well combined. If using a standing mixer, mix for 3-5 minutes to help gluten development.
First Rise: Cover the bowl with a damp towel or plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until it has doubled in size.
Preheat Oven: Preheat your oven to 450°F (230°C) in preparation for baking the bread.
Shape the Dough: Transfer the risen dough gently onto a floured surface without deflating it too much. Shape it into a loaf. Using parchment paper can aid in shaping and transferring.
Prepare for Baking: Place the shaped loaf on parchment paper. Brush the top gently with olive oil. Optionally, score the loaf in an “X” pattern with a sharp knife. Sprinkle fresh rosemary leaves and flaky sea salt on top.
Bake the Bread: Use the parchment paper edges to transfer the loaf into a Dutch oven. Cover with the lid and bake for 35 minutes. Then remove the lid and bake for an additional 5-10 minutes until the crust turns golden brown.
Cool and Serve: Transfer the baked bread to a cooling rack. Let it cool for at least an hour before slicing to allow the crumb to set. Slice into 8 pieces or as desired and serve.

Notes

The water temperature should be warm (around 110°F) to properly activate the yeast without killing it.
One packet of yeast is approximately 2 ¼ teaspoons, and you may use active dry, instant, or quick rise varieties.
Additional flour can be added if the dough is too sticky; whole wheat or bread flour can be substituted for all-purpose flour, adjusting as needed.
Preheating the Dutch oven before placing the dough inside helps improve crust texture but is optional.
Allowing the bread to cool completely before slicing improves the texture and makes slicing easier.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: pumpkin bread, no knead bread, rosemary bread, olive oil bread, homemade bread, fall recipes