Name: No-Knead Pumpkin Walnut Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 cups Bread Flour; ½ cup Walnuts ((Roasted and Chopped)); ¾ cup Pumpkin Purée; ¼ cup Honey; 1 cup Warm Water; ½ tsp Instant Yeast; 1 tsp Pumpkin Spice; 1 ¼ tsp Salt; 2-3 tbsp Rice flour ((to flour the banneton)); 2 tbsp Bread Flour ((to dust))

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Fall calls for pumpkin bread and what better than a no-knead version studded with walnuts and flavored with pumpkin spice!

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Pumpkin breads are always fun to make. From quick breads to yeast based ones, I LOVE making them through Fall and even into winter.

In fact, I make some pumpkin loaves even in summer using canned pumpkin. Such is my love for the orange squashes.

This time I am sharing a yeast based pumpkin bread that needs a handful of ingredients and uses the idea of slow proofing for maximum flavor.

Why make pumpkin bread?

Pumpkin is a squash that is super soft inside and greasy. This adds a LOT of moisture to the dishes and making reads with it helps make them moist without using any oil or butter.

Pumpkin bread almost always will have some spices added to it. The slight sweet taste of pumpkin is balanced with the spices ranging from cinnamon and cloves to the signature pumpkin spice mix.

This combination of pumpkin and spices is great for Autumn. Just baking the bread fills the home with Fall scents. The bread is GREAT with a side of soup or with some butter or cream cheese spread on the slices.

What is special about the no-knead version?

A quick bread using pumpkin is generally made using baking soda and is mostly sweet.

The yeast version like this one uses yeast as a proofing agent and is made using nuts, flour and pumpkin.

This version of no-knead bread uses a little bit of yeast and lets it show its magic by proofing it in the refrigerator for 12-16 hours.

The version needs no special equipment, has an active time of just 10 minutes and is always full of flavors.

What you need to make this bread?

This bread uses a handful of pantry essentials that are generally easy to procure.

Flour: Using bread flour or all purpose flour works in this bread recipe. I have used bread flour in this recipe. A mix of the two can be used too.

Instant Yeast: The recipe uses a little yeast to make the dough. The dough ferments overnight so only ¼ teaspoon is needed.

Using active dry yeast is an option too. It has to be activated before using.

Pumpkin Purée: Adding ¾ cup pumpkin purée is the BEST part of the recipe.

The pumpkin makes the bread moist and flavorful. This purée can be store bought or freshly made from scratch. Both will work beautifully in the recipe.

Spices: The easiest way to make this recipe is by using pumpkin spice. A blend of flavorful spices, this one can be replaced with a mix of cinnamon, cloves and nutmeg too.

Walnuts: The smooth flavor of pumpkin in the bread perfectly complements the crunchy texture of toasted walnuts.

The walnuts can be replaced with pecans. Adding a handful of pepitas is a great idea too.

Honey: I have used some honey as a sweetener in this recipe. There is a debate whether or not honey can be baked. If there is any doubt, use sugar instead of honey.

Baking this bread

In order to get the perfect crust on this bread it is made in the dutch oven. The dutch oven needs to be really hot before baking the bread in it.

Hence, place the dutch oven in the oven before preheating it. And continue to heat the oven for atleast 30 minutes before baking the bread.

Place the bread in the hot dutch oven and bake for 20 minutes covered. Then bake for another 20 minutes without cover to get the crisp top.

Serving suggestions

This bread is great with some warm butter or cream cheese. It also makes a great carrier for all kinds of sandwiches.

A recipe we love with this bread is French Toast. The pumpkin and walnuts come together wonderfully in this breakfast special.

Steps

In a bowl mix together pumpkin purée, honey and water. Set aside.

Take flour in a large bowl. Add toasted walnuts to the flour.

Add in instant yeast, pumpkin spice and salt.

Mix the pumpkin purée mixture into the flour mixture.

Bring everything together using a spatula. No need to knead the dough, just make sure the dry bits are hydrated with the liquids.

Cover with plastic and rest in the refrigerator fro 12-14 hours.

After 12-14 hours remove the dough from the refrigerator. The dough would have doubled by then.

Flour the kitchen counter or a large baking tray with dry flour. Turn the dough on it.

Using flour on your hands gently shape the dough into a tight round. Keep tucking the sides in and smoothen the surface as much as possible.

Spread rice flour in a banneton basket and transfer the dough ball to it. Set aside for an hour. Meanwhile place a dutch oven in the oven and preheat to 450 F.