Print

No-Knead Pumpkin Pecan Bread

No-Knead Pumpkin Pecan Bread
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the flavors of fall with this No-Knead Pumpkin Pecan Bread, a delightful and easy-to-make treat that captures the essence of autumn. This rustic bread combines the warm spices of cinnamon, cloves, and nutmeg with creamy pumpkin puree and crunchy toasted pecans. Thanks to its no-knead method, you can enjoy a soft, airy loaf with minimal effort. Perfect for breakfast, as a side for soup, or even toasted with butter, this versatile recipe is sure to become a seasonal favorite in your home. Embrace the comforting aroma that fills your kitchen while this bread rises overnightit’s a simple yet rewarding baking experience!

Ingredients

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

Instructions

  1. In a mixing bowl, combine bread flour, salt, yeast, spices, and toasted pecans.
  2. In another bowl, mix water, pumpkin puree, and honey until smooth.
  3. Pour the wet mixture into the dry mixture and stir until just combined. Cover and let rise at room temperature for 8-10 hours.
  4. Shape the dough on a floured surface into a ball. Place it on parchment paper and let it rise for an additional hour.
  5. Preheat your oven to 450F (232C) and heat a cast iron pot for 30 minutes.
  6. Transfer the dough using parchment into the hot pot, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until golden brown.
  7. Allow to cool on a rack before slicing.

Nutrition

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