Chef John's No-Knead Pumpkin Bread

Ingredients

• cup pure pumpkin puree
• 1 cup warm water (100F/40C)
• 1 tablespoon warm water (100F/40C)
• 1 teaspoons salt
• teaspoon active dry yeast
• 1 tiny pinch pumpkin pie spice
• 3 cups all-purpose flour
• 1 tablespoon cornmeal (or as needed)

Directions

Step 1: Place the pumpkin puree into a large mixing bowl. Add 1 cup plus 1 tablespoon of warm water, salt, yeast, and pumpkin pie spice. Whisk everything together until thoroughly combined.

Step 2: Gradually beat in the flour, creating a dry, crumbly dough. Continue mixing until the dough becomes smooth and sticky, around 2-3 minutes.

Step 3: Cover the bowl with a damp towel and allow the dough to rise for 12 to 16 hours. The dough should double in size during this time.

Step 4: Sprinkle cornmeal generously over the center of a baking sheet. Using a floured spatula, scrape the dough from the bowl and place it onto a heavily floured work surface. The dough will be very sticky. Dust it with more flour and gently flatten it into an oblong shape.

Step 5: Fold two opposite rounded ends of the dough toward the center, then fold the remaining two rounded ends to meet in the center, forming a rectangular shape.

Step 6: Using well-floured hands, carefully shape the dough into a round loaf with the seams facing down. Transfer the loaf to the center of the prepared baking sheet. Dust the top and sides of the loaf with more flour.

Step 7: Dust a dry towel with flour and cover the loaf with the towel, floured side down. Let the loaf rise for about 1 hours or until it has almost doubled in size.

Step 8: Preheat the oven to 425F (220C). Place a loaf pan filled with about 2 inches of water onto the bottom rack of the oven. Use a sharp knife to cut a -inch deep slit across the top of the loaf.

Step 9: Bake the loaf on the center rack of the preheated oven for 30 minutes. After 30 minutes, turn the bread around to ensure even baking. Continue baking for an additional 20 minutes, or until the bread is golden brown and has a crispy crust.

Step 10: Remove the bread from the oven and let it cool completely on a rack before slicing.

Cook's Note

For a plain version of this bread, simply substitute the pumpkin puree with water and omit the pumpkin pie spice.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.