No Knead Pumpkin Bread

This super soft and cozy No Knead Pumpkin Bread is about as simple as it gets: just mix up your ingredients, let the dough rest, gently shape it, and bake. Add pumpkin puree and sprinkle some seeds on top, and you’ll have a bakery-worthy loaf that’s sure to impress everyone at your table!

There’s nothing like the feeling of crisp, colorful leaves outside, chilly morning air, and wrapping yourself in a warm sweater. Fall is officially here at Noshing with the Nolands! Today, I’m so excited to share this easy pumpkin bread that fits perfectly into all things cozy and seasonal. Pumpkin always makes me think of autumn, and if you love pumpkin as much as I do, be sure to check out our Homemade Whole Wheat Bread or those famous Pumpkin Cookies for more pumpkin fun.

One of my favorite ways to enjoy this bread is alongside a warm bowl of Spaghetti Meatball Soup. Tear off a buttery slice of this still-warm Pumpkin No Knead Bread and dip it in—that’s pure bliss in every bite.

The heart of a great No Knead Bread has three essentials:

• A tiny bit of commercial yeast compared to classic bread recipes.
• A long, slow rise or fermentation time that works its magic.
• A wet, sticky dough thanks to high hydration that makes the texture airy and light.

With No Knead Bread, the gluten strands develop over time through that long rise and moisture, giving you that open, fluffy crumb. Traditional bread usually needs a lot of kneading to create this texture, but here we let time do the work for us.

Even though it’s called “No Knead,” this bread isn’t totally hands-off. You will mix the ingredients by hand at the start to make sure everything is well combined.

Then, a little stretching and folding (check out those photos!) helps shape the dough and builds its strength before the final rise.

Imagine crisp fall air and the smell of bread baking in your kitchen—this No Knead Pumpkin Bread is that kind of warm, simple comfort. Just a few minutes mixing this sticky dough enriched with pumpkin puree kicks off a long, mostly hands-off rest, and then you get to shape and bake a crusty, artisan-style loaf with a soft, pumpkin-scented inside.

In this post, I’ll guide you through every step of making this pumpkin bread with easy-to-follow photos of the signature stretch-and-fold shaping. Plus, we’ll talk all about baking in a Dutch oven (or alternatives!), timing your rises, cool seed and mix-in options, and troubleshoot those questions that come up in the FAQ.

Before we dive in, here are some key things to keep in mind:

• This is truly a no-knead style with very little yeast, a long fermentation, and a sticky dough that relies on time—not elbow grease—for structure.
• You’ll spend only a short time actively working; most of the 16-hour timeline is just letting your dough do its thing.
• While a Dutch oven helps get a perfect crust, I’ll also share other options just in case you don’t have one.

Keep reading for exact ingredient amounts, step-by-step how-tos with pictures, handy tips to tweak your loaf, and best ways to store your homemade No Knead Pumpkin Bread so it stays amazing every time.

What Makes This Loaf Special

This Pumpkin No Knead Bread is truly one of my favorite fall recipes. It nails that perfect artisan-style loaf without spending hours in the kitchen—and here’s why you’ll want to make it ASAP:

• Super simple steps: mix, wait, shape, and bake with minimal fuss.
• A light, pillowy crumb paired with a crispy golden crust, thanks to the long fermentation and high hydration.
• The pumpkin adds gentle moisture, natural sweetness, and that cozy autumn aroma we all love—similar to our classic Pumpkin Bread.
• Totally customizable: toss on your favorite seeds, herbs, or even cheese to make it your own.
• Flexible timing with long, mostly hands-off rises, so you can fit it into busy days or prep overnight.

What You’ll Need

• 2/3 cup pumpkin puree
• 1/4 tsp active dry yeast
• 1 cup warm water
• 1 tbsp honey
• 1 1/2 tsp salt
• 3 cups all-purpose flour
• Assorted seeds for topping—plain shelled pumpkin seeds, white and black sesame seeds, or whatever you love

Mix, Rest, Shape, and Bake

1. Combine 2/3 cup pumpkin puree, 1 cup warm water, 1 tbsp honey, 1/4 tsp active dry yeast, and 1 1/2 tsp salt in a large bowl and stir until blended.
2. Add 1 cup of the flour, stir to combine, then add the remaining flour in two increments, mixing until no dry flour remains.
3. Use your hands to gather and briefly work the wet, sticky dough until it becomes more cohesive.
4. Shape the dough into a loose ball, cover the bowl tightly with plastic wrap, and let rise at room temperature for 12 to 18 hours until bubbly and more than doubled.
5. Turn the dough out onto a clean, floured work surface.
6. Take the far side of the dough, stretch it upward about three times its height and fold it over the center; repeat the stretch-and-fold on the right, near, and left sides.
7. Flip the dough smooth side up and cup your hands around it, gently sliding it forward on the surface while rotating until it forms a tight, neat ball.
8. Place the dough smooth side down into a well-floured banneton or a bowl lined with a heavily floured towel; cover and let rise 1 to 2 hours until puffed and nearly doubled.
9. Preheat the oven to 425°F (220°C) with your Dutch oven and lid inside.
10. Cut a piece of parchment to fit the bottom of the Dutch oven and lay it over your proofing basket or bowl.
11. Place a cutting board over the basket or bowl, hold it firmly, and flip quickly so the dough lands on the parchment.
12. Dampen your hands and rub the top of the loaf gently, sprinkle seeds over the surface and press them lightly to adhere.
13. Score the top of the loaf with a sharp knife or bread lame.
14. Carefully remove the hot Dutch oven from the oven and use the parchment to lower the loaf into the pot.

15. Cover and bake 20 minutes, then remove the lid and bake another 20 to 25 minutes until the crust is deeply golden and the bread sounds hollow when tapped.

    

16. Remove the bread from the Dutch oven and cool on a rack for at least 1 hour before slicing.

Timing and Practical Tips

This recipe looks like it takes forever, but nearly all of that time is no work at all — the bread is quietly transforming while you get on with your day.

The best part is you can shift the timing to fit your schedule easily. For instance, mix everything in the morning before work, then do your shaping and baking later in the evening — or, if you need something quicker, make these moist, easy pumpkin muffins.

Personally, I like to mix my dough around midnight, shape it at noon, and bake mid-afternoon; the same hands-off schedule works for cream cheese-filled pumpkin bread. Just remember, timing depends on your kitchen’s temperature and humidity, so watch the dough more than the clock.

Mix-Ins, Toppings, and Substitutions

This easy No Knead Pumpkin Bread yields an artisan-quality boule with a shiny golden crust and an open, tender crumb inside. I topped mine with a mix of pumpkin seeds plus white and black sesame seeds for a little crunch and extra flavor.

But you can personalize it any way you like! Feel free to swap in nuts, different seeds, or sprinkle on some cheese right before baking. You can even stir in herbs, spices, or olives when mixing the dough for a savory twist. If you’re after a higher-protein loaf with similar cozy flavor, try my Protein Pumpkin Bread.

How to Store Your Bread

Congrats, you’ve baked your very own lovely boule of No Knead Pumpkin Bread! If you don’t eat it all immediately (and who could blame you), here’s how to keep it fresh:

To keep the crust nice and crisp, store your loaf in a paper bag or linen bread bag. If you prefer a softer crust, an airtight plastic bag will do the trick.

Keep in mind, this bread is preservative-free, so try to enjoy it within a few days of baking for the best taste and texture. If you’d like another cozy loaf to keep on the counter, try my Cinnamon Apple Bread.

Recipe inspired by Chef John’s original No Knead Pumpkin Bread

Answers to Common Questions

• Can I use canned pumpkin or fresh pumpkin puree?

  Absolutely! Both canned and homemade pumpkin puree made from cooked pumpkin or winter squash work great here. Just don’t use pumpkin pie filling, since it has added sugar and spices that would throw off the recipe.

• Why does this recipe use so little yeast?

  This no knead pumpkin bread relies on slow fermentation time to build flavor and structure rather than lots of yeast. Using a small amount of yeast and a long rise creates that soft, airy crumb and depth of flavor.

• What if I don’t have a Dutch oven?

  You can bake this loaf on a preheated baking stone or heavy baking sheet. To help the crust develop, set a pan of hot water on the oven floor or spray the oven with water right after placing the bread inside for steam.

• Can I bake this in a loaf pan or make smaller loaves?

  Yes! Baking in a loaf pan changes the crust and crumb ratio and might need a longer or lower temperature bake. Smaller rounds or rolls will bake faster, so keep an eye on them and test for doneness. If you’re after a softer, enriched option, try our fluffy pumpkin cinnamon rolls.

• How do I know when the dough has risen enough?

  After the first long rise, the dough should more than double in size and be bubbly on top. For the final proof, it should look puffed, jiggle slightly, and when gently pressed, the indentation should slowly bounce back.

• My dough is so sticky—how do I work with it?

  No knead doughs have high hydration, so sticky is totally normal. Use plenty of flour on your hands and work surface. The stretch-and-fold technique helps tame the dough without messy traditional kneading.

• What is the best way to store leftover bread?

  To keep that crisp crust, store your loaf in a paper or linen bag. For a softer crust, use an airtight plastic bag. Since this bread doesn’t have preservatives, try to enjoy it within a few days.

• Can I substitute whole wheat flour for some of the white flour?

  Definitely! Swap about 20–25% of the all-purpose flour with whole wheat to add nuttiness. Keep in mind the loaf might be denser, absorb water faster, and rise a little differently, so you may need to tweak the hydration and rise times.