1hr No Knead Pumpkin Pecan Bread
Let’s talk bread!
For many of us, we dread working with yeast and making homemade bread. Also, it’s so easy to just pick up a loaf anywhere. So with all that working against us, why even bother? I’ll tell you why, because this recipe is so easy, so quick with my proofing hack, and so good, you’ll never want to pick up store bought!
Dutch oven breads are one of the easiest to throw together. You can leave them out to proof overnight, or if you’re craving bread on a whim like me most the time.. you can follow this recipe that requires no kneading and can be made within just an hour. Yep, you heard right, just about an hour and you have fresh bread!
When thinking of the next best bread to explore, I knew we had to do a pumpkin bread! When it comes to any baked good with real pumpkin, you have to be real vigilant of how much you put into a recipe. Pumpkin adds moisture to any bread, which is wonderful, but it can also compromise the texture and be too soft or even uncooked throughout. That being said, whenever working with pumpkin in baking, add it a little at a time! While nervous about compromising the bread with fresh pumpkin, I knew we could still capture the color, the mild flavor, without adding too much.
I’m not big on overly sweet breads, so I added just a touch of honey and spice so that it would compliment the bread, but make it less of a dessert type bread. The final product? So good!
Everyone typically gravitates towards the everyday pumpkin bread, but this yeast bread is a must try! Even if you’re new to baking breads, my staple no knead bread recipes are so approachable, seamless, and flawless. You can’t mess it up! What’s also fab about this bread? It packs tons of pecans! Toast a fresh slice and pair it with some butter, and you have pure magic!
What’s great about this bread? As I said, everything! It’s my staple 1hr bread base except it features fresh pumpkin, its quick, easy, affordable, can be made with just white flour but bread flour is preferred, requires no kneading, you can mix up the add ins, it’s perfect for fall, the texture perfection, it has the perfect crust, is buttery soft, has notes of cinnamon and pumpkin spice is packed with toasted pecans, aesthetically gorgeous, perfect for fall, and pairs perfectly with a little butter and salt!
If you’re not a bread making person, but love a fresh loaf.. you have to give my 1hr bread recipes a try. Especially this 1 HR No Knead Pumpkin Pecan Bread!
Why this recipe is great:
Quick
Easy
Can be made vegan
Affordable
Buttery Soft
Packs real pumpkin
Notes of cinnamon and pumpkin spice
Perfect for fall
Made in just 1 hour
Perfection with a lil butter and salt!
1hr No Knead Pumpkin Pecan Bread
- Total Time: 1 hr
- Yield: 8 Slices 1x
Ingredients
- 2 1/2 tsp yeast (1 package)
- 1 1/2 tsp sugar
- 1 cup warms water
- 3 cups Bread Flour
- 1 tbsp olive oil
- 1 tsp salt
- 2/3 cup pecans toasted
- 1/2 teaspoon ground cinnamon
- 1/2 tsp pumpkin spice
- 3/4 cup pumpkin puree
- 1/4 cup honey or maple syrup
Instructions
Making the dough
- Preheat oven to 200 degrees
- Place the water in a glass bowl and pop in the microwave for 1-2 minutes until bathwater warm. Add your yeast and sugar and allow the yeast to activate for 5 minutes. It should get foamy.
- Now add the bread flour (you can use reg. white flour), cinnamon, pumpkin spice, pumpkin puree, honey or maple syrup, salt and oil. Combine until it comes together. It will be shaggy and sticky. Add more flour as needed, but the more flour you add and the more you work the dough, the dryer your bread will be. Add the flour gradually.
- Turn off oven. Place back into the bowl and cover with a towel. Place in the preheated oven with the door open. Allow it to rise until doubled in size, 20 mins or more.
Shaping the bread
- Transfer the dough from the bowl to a counter dusted with flour. You’ll want to stretch out each side and fold it over and work around until you have it in the shape of a ball. (Don’t worry you can’t mess this up). The more you touch the dough the more firm the final product will be. Don’t overwork the dough. Fold in the chopped pecans a little at a time spreading them out evenly. Save some for the outside if desired, but they may burn.
- Flip it over to where the smooth side is up. Cover with the towel and let it rise for roughly 20 minutes (or until the oven is preheated)
Heating the dutch oven
- Place the dutch oven in the oven. Preheat your oven to 450F and let it come to temperature. Your bread will rise while your dutch oven heats up.
Baking the bread
- Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the dutch oven. Score the bread to let steam escape while it bakes. I just did a simple slash down the center with a knife, but you can make it pretty with designs if you’d like.
- Cover with the lid and transfer it to the oven. Bake for 30 minutes. When it’s done the color will be pale. Place it back in the oven without the lid for another 2-5 minutes, or until is golden brown of to your liking.
- Remove from the oven and lift the bread out of the dutch oven using the parchment paper. Let cool for at least 30 minutes.
- Prep Time: 40 mins
- Cook Time: 20 mins
