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No-Knead Pumpkin Pecan Bread Recipe

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★★★★★

4.8 from 137 reviews

This No-Knead Pumpkin Pecan Bread is a cozy, flavorful loaf perfect for fall baking. Made with pumpkin puree, warm spices, and toasted pecans, this bread requires minimal effort with a long rise to develop a tender crumb and rich taste. Baking the bread in a cast iron pot creates a crispy crust and moist interior, ideal for breakfast or a snack.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 cup water
  • 3/4 cup pumpkin puree
  • 1/4 cup honey

Instructions

  1. Mix Dry Ingredients: In a 2-quart mixing bowl, combine the bread flour, salt, yeast, ground cinnamon, ground cloves, ground allspice, nutmeg, and toasted pecans. Stir to evenly distribute all dry ingredients.
  2. Mix Wet Ingredients: In a small mixing bowl, whisk together the water, pumpkin puree, and honey until the mixture is smooth and well combined.
  3. Combine and Initial Rise: Pour the wet pumpkin mixture over the dry ingredients. Stir gently just until all the flour is absorbed and a sticky dough forms. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 8 to 10 hours. This slow fermentation develops flavor and gluten without kneading.
  4. Shape Dough: After the long rise, turn the dough out onto a heavily floured surface. Shape it gently into a round ball to maintain air bubbles. Place the shaped dough on a sheet of parchment paper. Cover lightly with plastic wrap and let it rise for another 1 hour while the oven preheats.
  5. Preheat Pot and Bake: Preheat the oven to 450°F (230°C). Place a cast iron pot with its lid inside the oven to heat for 30 minutes. When hot, carefully remove the pot and lift the dough with the parchment paper. Place the dough inside the hot pot, cover with the lid, and bake for 30 minutes.
  6. Finish Baking: After the initial 30 minutes, remove the lid to allow the crust to brown and bake for an additional 15 minutes uncovered. Once baked, remove the bread from the oven and transfer it to a cooling rack. Allow to cool completely before slicing.

Notes

  • Using a cast iron pot traps steam, which helps develop a crispy crust and moist interior.
  • Long fermentation at room temperature is key to developing flavor and texture without kneading.
  • Let the bread cool fully before slicing to prevent a gummy texture.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for about 8-10 minutes, stirring once halfway through.
  • This bread stores well at room temperature for 2-3 days and can be frozen for longer storage.

Keywords: no-knead bread, pumpkin bread, pecan bread, fall bread recipe, easy bread recipe

Find it online: https://freshrecipehub.com/no-knead-pumpkin-pecan-bread-recipe/