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You are here: Home / Recipes / Breads and Rolls / No-Knead Pumpkin Harvest Bread

No-Knead Pumpkin Harvest Bread

September 28, 2023 31 Comments

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baked no-knead pumpkin harvest bread with a cinnamon stem in the middle. white and orange mini pumpkins in background

This showstopper No-Knead Pumpkin Harvest Bread is made with pumpkin pureé and filled with dried cranberries, golden raisins, pumpkin seeds and sunflower seeds. Make this surprisingly easy pumpkin shaped harvest bread recipe as a fall treat for Halloween, Thanksgiving, or any special occasion.

baked no-knead pumpkin harvest bread with a cinnamon stem in the middle. white and orange mini pumpkins in background

No-knead bread is so wonderful because with very little effort anyone can become an artisan baker.  This pumpkin-shaped harvest bread recipe with a cinnamon stick stem is loaded with dried fruit, pumpkin seeds, and sunflower seeds.

You’re going to want to make it over and over again all fall season long.  And you CAN because it’s so simple!

overhead shot of a Golden pumpkin shaped bread with a cinnamon stick in the top for a stem

Recipe Ingredients

  • Bread flour
  • Salt
  • Yeast
  • Dried fruit – your choice of cranberries, raisins, blueberries and/or cherries, etc
  • Raw unsalted pumpkin seeds and sunflower seeds
  • Water
  • Pumpkin puree
  • Cinnamon stick – for the stem

How to Make Pumpkin Harvest Bread

First, Make the No-Knead Dough

Overhead shot of a blue bowl filled with flour.
A large blue bowl on a wood board. the bowl is filled with flour topped with dried fruit and seeds.
Wooden board with blue bowl filled with white flour and pumpkin puree water blend on top of the flour
A blue bowl with no-knead harvest bread dough and a dough whisk on the side of the bowl.
  1. In a large bowl blend flour, salt, and yeast.
  2. Stir in dried fruit, pumpkin seeds, and sunflower seeds.
  3. Mix the water and pumpkin pureé together then pour over top of the flour/fruit/seed mixture.  
  4. Using a dough whisk, or spoon, mix ingredients until the dough forms a soft dough.  Mix until all of the flour is no longer visible.  The no-knead pumpkin harvest bread dough will be a bit sticky.  Cover with plastic wrap and let rise for 12-18 hours.

Then Shape the Bread

No-knead pumpkin harvest bread dough in a blue bowl after rising.
Hand shaping the smooth dough into a round ball.
Pumpkin bread dough shaped into a round boule with string crossing over to create a pumpkin shape.
Pumpkin bread dough shaped into a round boule with string crossing over to create a pumpkin shape.
  1. Uncover the risen dough and carefully scrape out the dough onto a floured surface.
  2. Shape the dough into a smooth round ball. Well…not completely smooth there will be bumps and lumps from the fruit and seeds.
  3. Cut 6 18-inch long pieces of string.  Lay them across each other on the floured surface.  Tip the dough bottom side up on top of the string. Pull each string end up and tie in a knot in the center of the dough.  Repeat will of 6 strings to form a wagon wheel looking pattern.  Cut the ends of each string off.
  4. Turn the dough over so the knot of the string is on the bottom.  Straighten the strings as needed to make the wheel uniform as possible.  Place on a sheet of parchment and cover with plastic wrap and let rise for 1-2 hours.

Bake!

No-knead pumpkin harvest bread dough shaped with string to form a pumpkin
The pumpkin-shaped raw dough placed in a dutch oven with parchment paper.
Overhead shot of baked of pumpkin bread on parchment paper with cut strings and scissors
baked pumpkin shaped bread with a cinnamon stick stem being poked into the center
  1. Heat the oven to 450℉.  Place a pot and its lid in the oven and preheat the pot for 30 minutes. 
  2. Once the oven and pot have heated, remove the pot from the oven and carefully lift the sheet of parchment and place it in the heated pot.  Cover with the heated lid.  Bake covered for 35-37 minutes.  Remove the lid and continue baking until golden.
  3. Carefully lift the bread, using the sides of the parchment paper. out of the pot and place on a cooling rack.  Cool for 5 minutes, then gently turn over the bread and cut the strings and pull them gently away from the dough.  It’s ok if the dough has baked over the top of the string. Just gently pull and it will release.  
  4. Using a small knife, cut a small little circle out of the center of the top of the bread and insert a piece of cinnamon stick.  Let the bread cool completely before slicing.

Tip:  If you wait for the no-knead pumpkin harvest bread to cool the bread will not be doughy or rubbery.  Resist temptation and wait!

Loaf of pumpkin-shaped bread filled with fruits and nuts.

More Recipe Tips for the Best Pumpkin Bread

  • I use cotton bakers string. You might consider lightly oiling the string before tying up the bread to keep it from sticking to the crust.
  • Feel free to add pumpkin spices to the dough.
  • I used a Trader Joe’s dried fruit blend of cranberries, blueberries, cherries, and golden raisins.  So good!!
  • Make sure the pot AND lid used can withstand the hot temperatures.  If your pot has instructions not to bake in an oven hotter than 425℉, then don’t!  Just bake at the temperature recommended for the pot and add extra time for baking.
  • Use a thermometer to test the inside of the bread and make sure it is cooked thoroughly. It should be between 190F and 200F when completely baked.

For more tips for baking No-knead Bread check out my Crusty Bread recipe.

Frequently Asked Questions

Is no-knead bread as good as kneaded bread?

It is hard to say which is “better” as they are both quite different. Kneaded bread tends to be denser. No-knead dough makes the best pumpkin bread recipe because it keeps the crumb more airy and light… Plus, you get a lot more delicious autumn flavors in the bread because it sits for so long before baking.

Is pumpkin-shaped pumpkin bread healthy?

This bread isn’t any more or less healthy than other fruit-filled breads. The fruits and pumpkin are on the healthier side, but overall I would not consider this a nutritious food.

Why did my pumpkin bread come out gummy?

If the bread is overly moist and gummy you likely added too much liquid or not enough flour. Be sure to follow the recipe measurements exactly!

What is the best way to store homemade bread?

Wrap the bread in plastic wrap or keep in a plastic zipper bag with any excess air squished out. Store at room temperature for 2-3 days. For longer storage you can keep in the fridge for up to 5 days… But I doubt it will last that long!

If you are looking for a delicious baked pumpkin treat that leans more savory, be sure to try these adorable and tasty little Pumpkin Buns with Herb Butter.

More No-Knead Recipes to Try

  • Breakfast Bread
  • Dakota Bread
  • Cranberry Orange Pecan Bread
  • Lemon Rosemary Gruyere Bread
  • Easter Bread
  • Chile Cheddar Bread
  • Herb Focaccia Bread
  • Pumpkin Pecan Bread
baked no-knead pumpkin harvest bread with a cinnamon stem in the middle. white and orange mini pumpkins in background
4.04 from 55 votes
Print

No-Knead Pumpkin Harvest Bread

This showstopper No-Knead Pumpkin Harvest Bread is made with pumpkin pureé and filled with dried cranberries, golden raisins, pumpkin seeds and sunflower seeds. Make this surprisingly easy pumpkin shaped harvest bread recipe as a fall treat for Halloween, Thanksgiving, or any special occasion.

Course Breads
Cuisine American
Keyword No-knead bread, No-knead pumpkin bread, pumpkin bread
Prep Time 10 minutes
Cook Time 44 minutes
Rise time 12 hours
Total Time 14 hours
Servings 12 people
Calories 182 kcal
Author Janet Barton

Ingredients

  • 3 cups + 2 tablespoons bread flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon yeast
  • 2/3 cup dried fruit mix cranberries, raisins, blueberries, cherries, etc
  • 1/3 cup raw unsalted pumpkin seeds
  • 1/3 cup raw unsalted sunflower seeds
  • 1 cup of water
  • 3/4 cup pumpkin puree
  • 1 1/2- inch cinnamon stick

Instructions

  1. In a 2-quart mixing bowl, combine flour, salt, and yeast.
  2. Stir in dried fruit mix. Set aside.
  3. In a small mixing bowl add water, pumpkin puree, stir until smooth.
  4. Pour pumpkin mixture over flour mixture and stir just until all of the flour is absorbed. Cover with plastic wrap and let rise for 12-18 hours.
  5. Uncover the risen dough and carefully scrape out the dough onto a floured surface. Shape the dough into a smooth round ball. Well…not completely smooth there will be bumps and lumps from the fruit and seeds.

  6. Cut 6 18-inch long pieces of string.  Lay them across each other on the floured surface.  Tip the dough bottom side up and pull each string end up and tie in a knot in the center of the dough.  Repeat will of 6 strings to form a wagon wheel looking pattern.  Cut the ends of each string off. Turn the dough over so the knot of the string is on the bottom.  Straighten the strings as needed to make the wheel uniform as possible.  Place on a sheet of parchment and cover with plastic wrap and let rise for 1-2 hours.

  7. Preheat to 450 ℉ with the pot and lid in the oven. Once the oven and pot have heated, remove the pot from the oven and carefully lift the sheet of parchment, and place it in the heated pot.  Cover with the heated lid.  Bake covered for 35-37 minutes.  Remove the lid and continue baking until golden. Carefully lift the bread, using the sides of the parchment paper. out of the pot and place on a cooling rack.  Cool for 5 minutes, then gently turn over the bread and cut the strings, and pull them gently away from the dough.  It’s ok if the dough has baked over the top of the string. Just gently pull and it will release.  Using a small knife, cut a small little circle out of the center of the top of the bread and insert a piece of cinnamon stick.  Let the bread cool completely before slicing. 

Recipe Notes

  • I used cotton bakers string.
  • Feel free to add pumpkin spices. 
  • I used a Trader Joe’s dried fruit blend of cranberries, blueberries, cherries, and golden raisins.  So Good!!
  • Make sure the pot AND lid used can withstand the hot temperatures.  If your pot has instructions not to bake in an oven hotter than 425℉, then don’t!  Just bake at the temperature recommended for the pot and add extra time for baking.
  • For many other tips for making no-knead bread check out my recipe for Crusty Bread.
Nutrition Facts
No-Knead Pumpkin Harvest Bread
Amount Per Serving (1 slice)
Calories 182 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 294mg12%
Potassium 82mg2%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 7g8%
Protein 5g10%
Vitamin A 2383IU48%
Vitamin C 1mg1%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breads and Rolls Tagged With: bread, crusty bread, no-knead bread, no-knead pumpkin bread, pumpkin bread

Previous Post: « Coconut Fudge Brownies

Reader Interactions

Comments

  1. Debra M Swiggum says

    September 24, 2023 at 9:25 pm

    1 star
    Sorry but this was a total fail for me. followed all the laborious direrctions, even had my husband verify i was doing it right. it never rose, at all. i used a fresh packet of yeast i just bought. Fifteen hours and then tied it up and sat another 2 hours. still no rise. baked it and I have a very dense bread that resembles a saggy pumpkin. had high hopes for this recipe so i could make it for my bunco group. will buy a loaf instead.

    Reply
    • Janet Barton says

      September 25, 2023 at 9:34 pm

      I’m so sorry this recipe did not work out for you. The recipe has 4.18 stars from 51 reviews. I’m happy to trouble shoot the recipe with you. I have made this bread using bread flour and regular all-purpose flour. The bread flour did produce a lighter texture and a crisp crust in the baked bread, but the AP flour still produced a good loaf.

      Reply
  2. Suzanne says

    September 13, 2023 at 2:21 am

    This looks so good! What a fun rexipe to make in the fall!

    Reply
  3. karina says

    December 24, 2022 at 3:40 pm

    Love this recipe, just wondering if I could make it in the bread machine?? any tips. thank you

    Reply
  4. Pamela Bridwell says

    December 11, 2022 at 11:50 pm

    I would like to make this sweet. Would adding 1/4 cup of honey be ok?

    Reply
    • Janet Barton says

      December 19, 2022 at 11:36 pm

      Yes, you can add honey. However, the dough will be prone to brown more. I would lower the oven temperature to 425℉. You may want to keep an eye on it to make sure the bread doesn’t burn.

      Reply
    • Pamela Bridwell says

      December 24, 2022 at 6:34 pm

      I have been adding 1/4 cup of honey and it turns out nice. Last time i cooked for 30 min and then 7. I also added 1/4 teas more of Yeast.

      Reply
  5. Yusi says

    November 24, 2022 at 5:43 pm

    The recipe looks attainable and yummy! I was wondering if you could share the type of yeast you used? Was it active yeast or another type? I am still new to baking so I know my question might be trivial.
    Thanks in advance.

    Reply
    • Janet Barton says

      November 29, 2022 at 7:39 pm

      I use active dry yeast or instant SAF yeast. Whatever I have available. Both work great!

      Reply
  6. Rebeca says

    November 3, 2022 at 6:09 pm

    Sorry if I missed it, but what size dutch oven do you use? I have a 6qt and a 2 qt enamel pot. In the past i have used the 2qt for a plain no-knead bread recipe that calls for 4 cups of flour. I’m worried that this recipe yields more dough and won’t fi in the 2qt, but will spread too far in the 6Qt and result in a squat loaf. Knowing what size you used would be most helpful in the instructions. Thank you!

    Reply
    • Janet Barton says

      November 4, 2022 at 6:18 pm

      I think a 2-quart pot will be too small. I use a 4.5 – 5 quart dutch oven and the dough fits perfectly. You can always divide the dough in half and make 2 small loaves of bread.

      Reply
      • REbeca says

        November 7, 2022 at 3:07 am

        Thank you!

        Reply
  7. Tina says

    November 2, 2022 at 1:36 am

    This loaf is so cute! i maDe it today and am looking forward to trying it. One PROBLEM I had Was the cotton string left fibers stuck on the crust. should i have maybe run some oil on the string first?

    Reply
    • Janet Barton says

      November 2, 2022 at 7:37 pm

      Yes, putting oil on the string helps a lot. Thanks for the great suggestion.

      Reply
  8. korina says

    September 13, 2022 at 4:41 pm

    So is the oven temerpature 425 degress, and the second bake time is 15 to 20 minutes. the only oven temperature that i see is in the notes section

    Reply
    • Janet Barton says

      September 14, 2022 at 10:08 pm

      I’m so sorry. I completely neglected to add the temperature. I’ll correct that right now. Thank you so much for bringing that to my attention.

      Reply
  9. Aimee B. says

    August 14, 2022 at 7:42 pm

    What a gorgeous loaf! What size pot do you use? I don’t own one, so will need to see about purchasing, unless this can be made without one. Thank you.

    Reply
    • Janet Barton says

      August 15, 2022 at 1:13 am

      I use a 5-quart pot. You can use anything that can withstand the high oven heat with a lid. I have heard from people that used a crockpot insert with the lid. You can use a heavy pot with foil crimped around the edges if you don’t have a lid. The lid is required because it creates a steam oven inside the pot and that is what will give the bread its crisp crust. I hope this helps. Please let me know if you have any other questions. Happy Baking!

      Reply
  10. Jackie says

    November 25, 2021 at 6:17 pm

    I have a QUESTION. How long is the secong baKe? I see “until golden” but whAt is thAt? 20min? Anothe 35?

    Reply
    • Janet Barton says

      November 28, 2021 at 11:22 pm

      It will take approximately 15-20 minutes. I hope this helps. If you have an instant-read thermometer, you can check for an internal temperature of 190-200℉.

      Reply
  11. Krista Mobley says

    October 31, 2021 at 8:27 pm

    5 stars
    I’m definitely a novice artisan bread maker but for my first try I’m very excited and pleased with the results. It’s a little BRickish, lol but smells great and looks fantastic.
    This was so easy to put together, even tying the string around the DOUGH was no problem.
    I haven’t tasted it yet, it’s cooling, but look forward to adding it to our spooky Halloween Dinner table tonight!
    Thank you!

    Reply
  12. Julia says

    October 31, 2021 at 4:36 am

    Can this be made with gluten free flour?

    Reply
  13. Susan McLoone says

    November 1, 2020 at 10:16 pm

    Hi Janet,
    I love all your recipes, but this one didn’t tUrn out too well for me. Perhaps it was just too many risings, strings, etc. the bread was good but very dense. I like the flavors, especially the fruit ( trader joes) blueberry, cranb blend. Can i incorporate the same reciPe but use your old recipe with the usual time ( 12-18 hour ) rise on the counter, then bake?
    Thank you,
    Susan

    Reply
  14. Loretta says

    October 24, 2020 at 2:28 am

    I made this today, and it is delicious. One disappointment, though: My Loaf was denser than yours. What’s the secret to getting That Wonderful open crumb?

    Reply
    • Janet Barton says

      October 24, 2020 at 3:24 pm

      Perhaps this will help: 1) Don’t overwork the dough when shaping. Just gently form into a round ball. 2) Once formed and shaped let the dough rise a little longer. I hoping this will help. Please let me know if you have any other questions.

      Reply
  15. Francheska says

    October 21, 2020 at 12:49 am

    This looks delicious! I have a question on the 1st rising of thw doigh, is it ar room temperature or in the fridge?

    Reply
    • Janet Barton says

      October 21, 2020 at 3:24 am

      Room temperature. Refrigerating will slow down the rise. Because the dough has a small amount of yeast the long rise will allow the dough to get nice and bubbly.

      Reply
      • Francheska says

        October 21, 2020 at 6:38 pm

        Yes! I Realized that, it just seems like 12-18 hours At room temperature is a lot. Usually those long proofing times are done in the fridge. I will be making this recipe this week! Thank you!

        Reply
  16. Jackie says

    October 17, 2020 at 5:01 pm

    I was wonderIng if you can use all Purpose flour instead Of bread flour. I use all purpose for the regular no knead bread recipe. I was wondering what the difference Would be. Thank you.

    Reply
    • Janet Barton says

      October 18, 2020 at 3:41 am

      Yes, you can. I used bread flour to help ensure a crisp crust. Bread flour is a stronger flour. You probably won’t notice a difference at all.

      Reply
  17. Tann says

    September 30, 2020 at 3:31 am

    5 stars
    Cutest idea! Worked perfectly!

    Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

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