No-Knead Pumpkin Bread Recipe

There’s something magical about the autumn season as the leaves turn shades of gold and the air cools down. It’s the perfect time to gather in the heart of the home—the kitchen. Today, I bring you a heartwarming recipe that captures the essence of fall: No-Knead Pumpkin Bread. This recipe is not only uncomplicated but also a wonderful way to bring family together, filling your home with the delightful aromas of pumpkin and warm spices. Imagine sitting around the table with loved ones, sharing stories over a slice of moist, flavorful pumpkin bread and a cup of hot cocoa. Trust me, this bread is as delicious as it sounds, featuring a spiced crust and a rich, festive crumb that’s perfect for the season.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 8-10 slices
• Skill Level: Easy

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup canned pumpkin puree
• 1/4 cup brown sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup warm water
• 1/4 cup vegetable oil
• 1/4 cup pumpkin seeds for topping

Instructions

1. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, instant yeast, salt, cinnamon, nutmeg, ginger, and cloves.
2. In a separate bowl, whisk together the pumpkin puree, brown sugar, warm water, and vegetable oil until smooth.
3. Pour the wet ingredients into the dry ingredients. Use a wooden spoon or spatula to mix until a shaggy dough forms. No kneading is necessary.
4. Cover the bowl with plastic wrap or a damp cloth and let it sit at room temperature for about 1.5 to 2 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
6. Transfer the dough to the prepared loaf pan. Sprinkle the top with pumpkin seeds, gently pressing them into the dough.
7. Bake for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
9. Slice and enjoy with a warm beverage of your choice.

Helpful Tips

• If you don’t have canned pumpkin puree, you can make your own by roasting pie pumpkins and pureeing the flesh.
• For an extra burst of flavor, add half a cup of dried cranberries or raisins to the dough.
• This bread can also be made with a mixture of different flours like spelt or rye for a more complex flavor.
• If your kitchen is cool, let the dough rise in a slightly warmed oven (turned off) to speed up the process.

Storage Instructions

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw at room temperature or reheat individual slices in the toaster or oven.

Pairings

This No-Knead Pumpkin Bread pairs wonderfully with a hot cup of cocoa, spiced tea, or freshly brewed coffee. Add a spread of cream cheese or a drizzle of honey to elevate the flavors further. Serve it alongside a hearty autumn soup like butternut squash or creamy tomato for a comforting lunch or dinner.

At Zynahz, we believe in bringing joy and creativity into the kitchen, making each cooking experience a memorable one. We hope this No-Knead Pumpkin Bread recipe adds a touch of warmth to your home this autumn. We’d love to hear about your baking adventure, so please share your results with us. Don’t forget to spread the love by sharing this recipe with friends and family. For more delightful recipes and kitchen inspiration, explore Zynahz, follow us on social media, and sign up for our newsletter. Happy baking!