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

Scale

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