Perfect Dutch Oven Pumpkin Bread

why make this recipe

Dutch Oven Pumpkin Bread is a cozy and delicious treat perfect for autumn. Using a Dutch oven helps create a lovely crust while keeping the inside soft and fluffy. This recipe combines the warm flavors of pumpkin with a simple bread-making process, making it easy for anyone to bake. The humble ingredients turn into an outstanding loaf that’s great as a snack or for breakfast.

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how to make Perfect Dutch Oven Pumpkin Bread

Ingredients:

• 3/4 cup cool water (180 g)
• 1/2 tsp active dry yeast (use 1/4 tsp for overnight rise)
• 1 cup pumpkin puree (225 g)
• 3 cups bread flour (425 g)
• 2 tsp fine sea salt

Directions:

1. In a large bowl, pour in the cool water and sprinkle the active dry yeast on top. Gently whisk or stir to dissolve the yeast and let it sit for a few minutes to activate.
2. Add the pumpkin puree and whisk until you have a smooth, orange liquid, free of lumps. Whisking thoroughly here is key to avoid pockets of unmixed puree in the loaf.
3. Add the bread flour and fine sea salt to the pumpkin-yeast mixture. Stir everything using a rubber spatula, then switch to your hands to squeeze and fold the dough until all the flour is absorbed. The dough will be sticky.
4. Cover the bowl with plastic wrap and let it sit at room temperature for one hour.
5. After an hour, wet your fingers and fold the dough several times from one side over to itself until it tightens and resists folding. Cover again and let rise for another 3-4 hours, popping any large air bubbles.
6. Transfer the bowl to the fridge and chill for about 12 hours or overnight.
7. The next morning, transfer the chilled dough onto a floured work surface. Shape it into a tight, round ball by tucking the edges underneath.
8. Place the dough on a small square of parchment paper and lightly dust the top with flour. Cover it with a tea towel and let it rise at room temperature for 3-4 hours until it looks puffy.
9. Preheat your oven to 450°F (230°C) with a 4-6 quart Dutch oven inside. Let the Dutch oven heat for another 10 to 20 minutes.
10. Score the top of the risen dough with a shallow slash about ½ cm deep with a sharp knife.
11. Carefully place the dough into the preheated Dutch oven using the parchment paper. Cover with the lid and bake for 20 minutes.
12. Remove the lid and continue baking for another 20-25 minutes until the bread is golden brown and the crust feels firm.
13. Take the bread out of the Dutch oven and let it cool on a rack for at least an hour before slicing for the best texture and flavor.

how to serve Perfect Dutch Oven Pumpkin Bread

This Pumpkin Bread is delightful served warm or at room temperature. Slice it and spread with butter, cream cheese, or your favorite jam. You could enjoy it with a warm cup of tea or coffee for a cozy snack.

how to store Perfect Dutch Oven Pumpkin Bread

Store any leftover bread in a sealed container at room temperature for up to three days. For longer freshness, wrap it tightly in plastic wrap and freeze it for up to three months. Thaw at room temperature when ready to enjoy.

tips to make Perfect Dutch Oven Pumpkin Bread

• Use fresh pumpkin puree for the best flavor.
• If you want a deeper flavor, consider adding spices like cinnamon or nutmeg.
• Make sure the water is cool, as hot water can kill the yeast.

variation

You can add nuts, seeds, or even chocolate chips for a twist on the flavor. A sprinkle of cinnamon on top before baking can also enhance the pumpkin taste.

FAQs

1. Can I use canned pumpkin puree?
   Yes, canned pumpkin puree works perfectly for this recipe. Just ensure you are using pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.

2. What if I don’t have a Dutch oven?
   While a Dutch oven gives the best results, you can use any heavy pot with a lid. Just make sure it can handle high temperatures.

3. Can I double this recipe?
   Yes, you can double the ingredients! Just be mindful that the rising time may vary based on the amount of dough, so keep an eye on it.

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