Introduction

This No-Knead Pumpkin Pecan Bread is a cozy, flavorful loaf perfect for autumn or any time you crave a slightly sweet, spiced bread. With pumpkin puree and toasted pecans, it combines warmth and texture without requiring any kneading. It’s simple to make and fills your home with an irresistible aroma.

A round loaf of rustic bread with a golden brown crust rests on a soft, light beige cloth with blue stripes that is casually draped over a wooden cutting board. The bread's crust has a rough texture, marked by white flour dusting in a circular pattern and a few deep cracks on the top. The background is a subtle dark blue, adding contrast, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups + 2 tablespoons bread flour
1 1/2 teaspoons salt
1/2 teaspoon yeast (instant yeast or active dry yeast)
2/3 cup pecans (toasted)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
1 cup water
3/4 cup pumpkin puree
1/4 cup honey

Instructions

Step 1: In a 2-quart mixing bowl, combine the bread flour, salt, yeast, spices (cinnamon, cloves, allspice, nutmeg), and toasted pecans. Stir well to evenly distribute ingredients.
Step 2: In a small mixing bowl, whisk together the water, pumpkin puree, and honey until smooth.
Step 3: Pour the pumpkin mixture over the flour mixture and stir just until all the flour is absorbed and the dough is combined. Cover the bowl with plastic wrap and let it rise at room temperature for 8 to 10 hours, until bubbly and doubled.
Step 4: Turn the dough out onto a heavily floured surface and shape it gently into a ball. Place the dough on a sheet of parchment paper, cover with plastic wrap, and let it rise for 1 hour.
Step 5: About 30 minutes before baking, preheat your oven to 450°F (230°C) and place a cast iron pot with its lid inside to heat.
Step 6: Carefully remove the hot pot from the oven. Lift the parchment paper with the dough and place it into the pot. Cover with the lid and bake for 30 minutes.
Step 7: After 30 minutes, remove the lid and bake the bread uncovered for an additional 15 minutes until golden brown and crusty.
Step 8: Remove the bread from the oven and transfer it to a cooling rack. Let cool completely before slicing.

Tips & Variations

For a nuttier flavor, lightly roast the pecans before adding them to the dough.
If you prefer a more pronounced spice taste, increase the cinnamon or add a pinch of ginger.
Substitute honey with maple syrup for a different natural sweetness.
Use pumpkin pie spice blend as a shortcut for the individual spices.
Make sure your dough is loosely covered during the initial rise to prevent drying out while allowing some airflow.

Storage

Store the bread at room temperature wrapped in a clean kitchen towel or in a paper bag to keep the crust crisp. It is best eaten within 2 to 3 days. For longer storage, slice and freeze the bread in an airtight bag for up to 1 month. To reheat, toast slices or warm in the oven at 350°F (175°C) for 10 minutes.

How to Serve

A single round loaf of bread with a golden-brown crust sits on a white cloth that has blue stripes. The bread has a textured top with circular patterns of white flour and visible cracks, showing a crispy outer shell. The loaf rests on a wooden board with some nuts scattered near the cloth behind it, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the bread may have a slightly softer texture and less chewiness than with bread flour.

Do I have to use a cast iron pot for baking?

While a cast iron pot works best for creating steam and a crispy crust, you can use any heavy, oven-safe lidded pot or Dutch oven. Just make sure it is preheated properly.