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Pumpkin No Knead Bread with Rosemary and Olive Oil Recipe

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4.4 from 66 reviews

  • Author: Sara
  • Total Time: 2 hours 50 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Pumpkin No Knead Bread with Rosemary and Olive Oil is a flavorful, rustic loaf perfect for fall. It combines the natural sweetness and moisture of pumpkin with fragrant fresh rosemary and rich olive oil, creating a beautifully tender crumb and a crispy, golden crust without the need for kneading. The slow rise develops gluten naturally, making it easy to prepare and delicious to enjoy with soups, cheeses, or as a savory snack.

Ingredients

Wet Ingredients

  • 1 cup warm water (heated to 110°F, ±5°F)
  • ¾ cup canned pumpkin puree
  • 2 tablespoons olive oil (plus more for greasing and brushing)

Dry Ingredients and Seasoning

  • 1 packet yeast (active dry, instant, or quick rise; 2¼ teaspoons)
  • 3 ¼ cups all-purpose flour (plus more if needed)
  • 2 tablespoons roughly chopped fresh rosemary
  • ½ tablespoon fine grain sea salt
  • Fresh rosemary leaves and flaky/coarse sea salt for topping (optional)

Instructions

  1. Combine Wet Ingredients and Yeast: In a large mixing bowl or standing mixer bowl, add the warm water, yeast, canned pumpkin puree, roughly chopped fresh rosemary, fine grain sea salt, and olive oil. Whisk or stir until the yeast and salt are fully dissolved.
  2. Add Flour and Mix: Add the all-purpose flour to the bowl and mix thoroughly until the dough is very well combined. If using a standing mixer, mix for about 3 to 5 minutes to help gluten development.
  3. Let Dough Rise: Cover the bowl with a damp towel or plastic wrap and allow the dough to rise for approximately 2 hours, or until it doubles in size.
  4. Preheat Oven: Heat your oven to 450°F in preparation for baking the bread.
  5. Shape the Dough: Transfer the dough gently to a floured surface, being careful to preserve the air pockets formed during rising. Shape the dough into a loaf. Using parchment paper can help with easy shaping and transferring.
  6. Prepare for Baking: Place the loaf on a piece of parchment paper. Brush the top gently with olive oil. Optionally, score the loaf in an “X” pattern with a sharp knife and sprinkle fresh rosemary leaves and flaky or coarse sea salt on top.
  7. Bake in Dutch Oven: Using the parchment paper edges, transfer the loaf with the parchment to a Dutch oven. Optionally preheat the Dutch oven beforehand. Cover and bake for 35 minutes. Then remove the cover and bake for an additional 5 to 10 minutes until the crust turns a golden brown.
  8. Cool and Serve: Remove the loaf from the Dutch oven and transfer to a cooling rack. Allow it to cool for at least one hour before slicing to ensure best texture. Cut into 8 slices or desired portions and serve.

Notes

  • Warm water should be between 105°F and 115°F to activate the yeast properly but not kill it.
  • You can use active dry, instant, or quick rise yeast packets interchangeably, each packet containing 2¼ teaspoons.
  • Canned pumpkin puree adds moisture and flavor; avoid pumpkin pie filling as it contains added sugars and spices.
  • If the dough feels too sticky, add small amounts of flour gradually until manageable.
  • Preheating the Dutch oven helps develop a better crust through steam retention.
  • Allowing the bread to cool completely before slicing prevents gummy texture inside the loaf.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/pumpkin-no-knead-bread-with-rosemary-and-olive-oil-recipe/