Homemade Pumpkin Spice Artisan Bread Recipe
Introduction
Enjoy the warm, cozy flavors of fall with this Homemade Pumpkin Spice Artisan Bread. It combines aromatic spices and pumpkin puree to create a soft, flavorful loaf perfect for breakfasts or snacks.
Ingredients
- 3 1/4 cups all-purpose flour
- 1 packet instant yeast (2 1/4 teaspoons)
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup canned pumpkin puree
- 1 1/4 cups warm water (about 110°F)
- 1 tablespoon sugar
- 2 tablespoons olive oil
- Pumpkin seeds (optional, for topping)
Instructions
- Step 1: In a large bowl, whisk together the flour, yeast, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- Step 2: In a separate bowl, mix the pumpkin puree, warm water, sugar, and olive oil until smooth.
- Step 3: Gradually add the wet mixture to the dry ingredients, stirring until a shaggy dough forms.
- Step 4: Cover the bowl with a kitchen towel and let the dough rise at room temperature for about 3 hours, or until doubled in size.
- Step 5: Preheat your oven to 450°F and place a Dutch oven inside to heat while the dough rises.
- Step 6: Once the dough has risen, lightly flour a surface and turn the dough out onto it. Shape it into a ball by folding it over itself several times.
- Step 7: Carefully transfer the shaped dough into the hot Dutch oven. Sprinkle pumpkin seeds on top if desired.
- Step 8: Cover with the lid and bake for 30 minutes.
- Step 9: Remove the lid and bake for an additional 10-15 minutes, until the bread is golden brown and sounds hollow when tapped.
- Step 10: Let the bread cool on a wire rack before slicing and serving.
Tips & Variations
- Use canned pumpkin puree for consistent moisture and flavor; avoid pumpkin pie filling, which contains added spices and sugar.
- For extra crunch, add a handful of chopped nuts or dried cranberries into the dough before the first rise.
- If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or bake on a preheated baking stone and cover the dough with a large bowl during the first 30 minutes.
Storage
Store leftover bread in an airtight container or wrapped in foil at room temperature for up to 3 days. To keep it longer, freeze the sliced loaf in a resealable bag for up to 3 months. Reheat slices in a toaster or oven to restore freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but you’ll need to cook and puree the fresh pumpkin first to match the consistency of canned puree. Make sure it’s well-drained to avoid excess moisture.
Why does my bread need to rise for 3 hours?
The long rise allows the dough to develop flavor and texture slowly, which is especially important with pumpkin and spices that add moisture and density to the dough.
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Homemade Pumpkin Spice Artisan Bread Recipe
- Total Time: 3 hours 60 minutes
- Yield: 1 loaf (approximately 12 slices) 1x
- Diet: Vegetarian
Description
Delight in the warm, spicy flavors of homemade pumpkin spice artisan bread. This beautifully textured loaf combines seasonal pumpkin puree with aromatic spices like cinnamon, nutmeg, ginger, and cloves, resulting in a perfect fall treat. Baked in a Dutch oven for a crisp crust and soft interior, it’s a charming addition to breakfast, snacks, or entertaining.
Ingredients
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 1 packet instant yeast (2 1/4 teaspoons)
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup canned pumpkin puree
- 1 1/4 cups warm water (about 110°F)
- 1 tablespoon sugar
- 2 tablespoons olive oil
Optional Topping
- to taste pumpkin seeds
Instructions
- Preparation: In a large bowl, whisk together the flour, instant yeast, salt, and the aromatic spices—cinnamon, nutmeg, ginger, and cloves—ensuring they are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, combine the canned pumpkin puree, warm water (about 110°F to properly activate the yeast), sugar, and olive oil.
- Form Dough: Gradually add the wet mixture into the dry ingredients, stirring until a shaggy dough forms that begins to come together.
- First Rise: Cover the bowl with a kitchen towel and let the dough rest at room temperature for roughly 3 hours, or until it has doubled in size, developing flavor and elasticity.
- Preheat Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat thoroughly.
- Shape Dough: Lightly flour a clean surface and transfer the risen dough onto it. Shape the dough into a tight ball by folding it over itself several times to build surface tension.
- Bake Covered: Carefully remove the hot Dutch oven from the oven and place the dough inside. Optionally, sprinkle pumpkin seeds on top for added texture and flavor. Cover with the lid and bake for 30 minutes to create steam for a crusty exterior.
- Bake Uncovered: Remove the lid and continue baking the bread for an additional 10 to 15 minutes, or until the crust turns a deep golden brown and the bread sounds hollow when tapped.
- Cool: Transfer the bread to a wire rack and let it cool completely before slicing to prevent a gummy texture and to set the crumb.
Notes
- Ensure the water temperature is about 110°F for optimal yeast activation.
- Using a Dutch oven helps create a steamy environment, crucial for a crispy crust.
- Allow the bread to cool fully to preserve texture and flavor before slicing.
- Pumpkin seeds are optional but add a lovely nutty crunch and visual appeal.
- You can store the bread wrapped at room temperature for 2-3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: pumpkin spice bread, artisan bread, homemade bread, fall baking, pumpkin puree bread, spiced bread, Dutch oven bread
