• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

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

No-Knead Pumpkin Harvest Bread

September 29, 2020 Updated October 30, 2020 13 Comments

5254 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
baked no-knead pumpkin harvest bread with a cinnamon stem in the middle. white and orange mini pumpkins in background

No-Knead Pumpkin Harvest Bread made with pumpkin pureé and filled with dried cranberries, golden raisins, pumpkin seeds, and sunflower seeds.  

No-knead bread is so wonderful because with very little effort anyone can become an artisan baker.  This pumpkin-shaped bread 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.  And you CAN because it’s so simple!

Making Pumpkin Bread Dough

Overhead shot of a blue bowl filled with flour with bowls of dried fruit, pumpkin and sunflower seeds and pumpkin puree.1
Wooden board with blue bowl filled with white flour and pumpkin puree water blend on top of the flour3
A large blue bowl on a wood board. the bowl is filled with flour topped with dried fruit and pumpkin and sunflower seeds2
A blue bowl with pumpkin harvest bread dough and a dough whisk on the side of the bowl.4
  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 dough will be a bit sticky.  Cover with plastic wrap and let rise for 12-18 hours.

Shaping the Dough into a Pumpkin

No-knead pumpkin harvest bread dough in a blue bowl after rising.1
Pumpkin bread dough shaped into a round boule with string crossing over to create a pumpkin shape.3
Pumpkin bread dough shaped into a round boule with hand in photo shaping dough2
Pumpkin bread dough shaped into a round boule with string crossing over to create a pumpkin shape.4
  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.

Baking the Pumpkin Bread

No-knead pumpkin harvest bread dough shaped with string to form a pumpkin1
Overhead shot of baked of pumpkin bread on parchment paper with cut strings and scissors3
No-knead pumpkin harvest bread dough shaped with string to form a pumpkin2
baked pumpkin shaped bread with a cinnamon stick stem being poked into the center4
  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 bread to cool the bread will not be doughy or rubbery.  Resist temptation and wait!

 

 

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

baked no-knead pumpkin harvest bread with a cinnamon stem in the middle. white and orange mini pumpkins in background
4.44 from 16 votes
Print

No-Knead Pumpkin Harvest Bread

No-Knead Pumpkin Harvest Bread made with pumpkin pureé and filled with dried cranberries, golden raisins, pumpkin seeds, and sunflower seeds.  

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. 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, but 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.

You May Also Love

o-Knead Pumpkin Pecan Bread
Pumpkin Apple Soup in a bowl
bagels stacked in wire basket
overhead shot of waffles on a black plate

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

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

Previous Post: « Peach Pit Ice Cream
Next Post: High Altitude Pumpkin Coconut Cake »

Reader Interactions

Comments

  1. 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
  2. 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
  3. Julia says

    October 31, 2021 at 4:36 am

    Can this be made with gluten free flour?

    Reply
  4. 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
  5. 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
  6. 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
  7. 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
  8. Tann says

    September 30, 2020 at 3:31 am

    5 stars
    Cutest idea! Worked perfectly!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

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 »

Trending Recipes

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • Oatmeal cookies on cookie rack Old-Fashioned Oatmeal Raisin Cookies
  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • Cabbage with veggies and cashews Raw Cashew Mango Cabbage Wraps
  • vanilla and chocolate party cakes for kids Vanilla and Chocolate Party Cakes for Kids
  • Almond Brioche Buns

Subscribe to our email list for exclusive tips and recipes

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest on Instagram

Follow on Instagram


Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo BLOGHER Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2022 Janet Barton
Privacy Policy

 

Loading Comments...