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

No-Knead Pumpkin Pecan Bread

September 24, 2017 Updated October 20, 2024 54 Comments

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The first day of Autumn is perfect for this rustic no-knead pumpkin pecan bread. The cool Fall temperatures just get me in the mood for baking.

This version of no-knead pumpkin pecan bread is filled with toasted pecans and a pumpkin pie spice blend that will fill your home with the scent of Autumn.

A good heavy pot with a lid is needed to bake this no-knead pumpkin pecan bread.  The pot is placed in a hot oven to preheat.  Once the dough is placed into the hot pot, it is covered with the lid that has been heated.  The lid traps the moisture and creates a mini steam oven in your oven.  This makes the outer crust nice and crisp with a soft tender inside.  Perfect for dipping into a hot soup or hot chocolate.

Find out more about no-knead bread on my Crusty Bread post or Crusty Bread the Movie video.  You will be amazed at the many creations you can make with this simple recipe.

Chop toasted pecans.  Set aside.

In a 2-quart mixing bowl, combine flour, salt, yeast, and spice mixture.

Stir in chopped pecans.

In a small mixing bowl, add water, pumpkin puree, and honey.

Mix until completely smooth.  Pour over the flour mixture and stir only until all of the flour is combined.  Remember “NO KNEADING” is required.

Cover with plastic wrap and allow to rise for 8-10 hours.

Pour dough out onto a heavily floured surface and shape into a ball.  Place on a sheet of parchment paper and cover with plastic wrap.  Let rise for 1 hour.  Meanwhile, heat oven to 450 degrees F.  Place a heavy pot with a lid into the hot oven and preheat for 30 minutes.  Remove the hot pot from the oven lift the parchment paper with the dough and carefully place it into the hot pot.  Cover with the lid and continue baking for 30 minutes.  Remove the lid and bake for an additional 10-12 minutes or until golden.

Remove from the oven carefully lift the parchment paper from the pan and place it on a cooling rack.  Slide the bread off the parchment paper.  Allow to cool before slicing for best results…I’ve never had the willpower to wait.  Hot bread is so dang good.  Dig in!  Just don’t burn yourself.

Amazing bread with very little effort.  I think I spent a total of 10 minutes prepping the dough and that included toasting the pecans.

I love this bread dripping with honey.  Enjoy!

4.54 from 39 votes
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No-Knead Pumpkin Pecan Bread

Rustin no-knead bread with the Autumn flavors of pumpkin and toasted pecans

Course Breads
Cuisine American
Keyword No-knead pumpkin bread
Prep Time 10 minutes
Cook Time 45 minutes
overnight rise time 1 minute
Total Time 55 minutes
Servings 10 people
Calories 215 kcal

Ingredients

  • 3 cups + 2 tablespoons bread flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon yeast instant yeast or active dry yeast
  • 2/3 cup pecans toasted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon nutmeg
  • 1 cup water
  • 3/4 cup pumpkin puree
  • 1/4 cup honey 

Instructions

  1. In a 2 quart mixing bowl, combine flour, salt, yeast, spices, and pecans
  2. In a small mixing bowl add water, pumpkin puree, and honey.  Stir until smooth.
  3. Pour pumpkin mixture over flour mixture and stir just until all of the flour is absorbed.  Cover with plastic wrap and let rise for 8-10 hours at room temperature.

  4. Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Place dough on a sheet of parchment paper.  Cover with plastic wrap and let rise for 1 hours.
  5. When the oven has reached 450 degrees, place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Remove hot pot from the oven and lift the parchment paper along with the dough and gently place into the hot pan.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.

Recipe Notes

  • 1 teaspoon of Pumpkin Pie spice may be used in place of cinnamon, cloves, allspice, and nutmeg
  • To toast pecans:  Place pecans on a baking sheet and place in a preheated 350 degree oven for 6-8 minutes.  Cool.
Nutrition Facts
No-Knead Pumpkin Pecan Bread
Amount Per Serving (36 g)
Calories 215 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 352mg15%
Potassium 112mg3%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 7g8%
Protein 5g10%
Vitamin A 2860IU57%
Vitamin C 0.7mg1%
Calcium 15mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Filed Under: Breads and Rolls, Vegan, Vegetarian Tagged With: breads and rolls, vegan, vegetarian

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Reader Interactions

Comments

  1. Tammy says

    November 29, 2023 at 1:35 am

    You DIDN’T specify which yeast to use, so I used active dRy yeast. i jusT read the comments after it was all madE and read that someone else commented about that and you said to put it In water fIrst. Have i wasted all Those ingredients or will it still rise overnight since thereโ€™s Water in the Recipe? Too bad it Wasnโ€™t updated with the comment in 2018, i Had both on hand but only my second time making bread in a pot sO i didnโ€™t know any differEnt.

    Reply
  2. Mita says

    September 10, 2023 at 2:36 am

    Hi, can I make this in a cast iron pan without a lid? Please explain how or if I definitely need a lid. Thanks!

    Reply
    • Janet Barton says

      September 14, 2023 at 10:03 pm

      Hi Mita, the reason for a lid is to create steam inside the pot while baking. The steam is what makes the outer crust nice and crisp. You can use any pot that has a lid or you can cover with foil and crimp around the edges of the pan so the steam doesn’t escape. It doesn’t have to be cast iron. If you use a pot that isn’t as heavy as cast iron, place it on a baking sheet so the bottom of the crust doesn’t burn or go hard. I hope this helps. Please it me know if you you any other questions.

      Reply
  3. Kelly says

    February 19, 2023 at 3:09 am

    I would love to make this bread but 2 questions –
    what temp of water should i use? room temp? warm water? cool or cold water?
    What type of yeast?
    thank you!

    Reply
    • Janet Barton says

      February 19, 2023 at 6:14 am

      I use cool to room temperature water. I don’t fuss too much with an exact temperature because of the long rise time. I use Instant yeast or active dry yeast. This is a pretty simple bread. Just mix and let the dough rise overnight. Please let me know if you try this recipe. It’s quite delicious and one of my favorites.

      Reply
  4. Lorie says

    November 15, 2021 at 5:39 pm

    5 stars
    This bread was amazing. Our 4 year old daughter loves it!

    Reply
    • Janet Barton says

      November 15, 2021 at 8:56 pm

      Awesome! Thanks you so much for sharing this with me! Your little daughter has great taste!

      Reply
  5. JB says

    October 3, 2021 at 10:12 am

    5 stars
    Thank you for such an amazing RECIPE! The bread was SUCH a big hit with my family and FRIENDS. I love the smell as it is COOKING. Cant wait to try more recipes from your website!

    Reply
    • Janet Barton says

      October 3, 2021 at 4:14 pm

      I’m thrilled you love the bread. It does fill your home with the smells of Autumn. Thank you so much for giving the recipe a 5-star rating! I greatly appreciate it. I hope you try more of the no-knead recipes on my blog. They are all delicous.

      Reply
  6. Gabriella says

    October 4, 2020 at 10:21 pm

    This may be a silly question, but are you supposed to let this rise in the refrigerator or at room temp for the 12-18 hours? I just made the dough (and it smells amazing already) and realized that the recipe doesn’t say. excited to pop it in the oven tomorrow morning though!

    Reply
    • Janet Barton says

      October 5, 2020 at 1:20 am

      Let the dough sit out on the counter at room temperature for the 12-18 hrs. Don’t refrigerate the dough. It will turn out just great!

      Reply
  7. TC says

    September 27, 2020 at 5:31 pm

    Have you seen the trend of tying the bread dough with twine before baking so that it looks like a pumpkin? Iโ€™d love to see if that works with this recipe.

    Reply
    • Janet Barton says

      September 27, 2020 at 9:22 pm

      I have not seen this trend. I’ll try it and let you know.

      Reply
  8. Tann says

    October 24, 2019 at 2:20 am

    5 stars
    I love the addition of the Pecans!!

    Reply
  9. Patty says

    October 16, 2018 at 7:08 pm

    5 stars
    This came out wonderful! Need to add that this is Instant rapid rise Yeast in the ingredient list for those that don’t bake bread often.

    I rushed the 30 min in the oven on heating the pan as the oven came up to temp due to a time constraint. Was probably more like 20 minutes so my bread could’ve used an extra 10 minutes before removing the lid. But fabulous flavor. I used a combo of maple syrup/molasses instead of honey and left out the nuts since I was taking it to a potluck. Thanks so much!

    Reply
    • Janet Barton says

      October 17, 2018 at 7:14 pm

      Hi Patty, Thanks for bringing that to my attention. I’ll make the correction. I love the combo of maple syrup/molasses. That’s brilliant. Thank you so much for sharing your designer loaf of pumpkin bread.

      Reply
  10. Brigitte says

    September 30, 2018 at 7:46 pm

    5 stars
    I baked the bread , it takes the enTire aMount of tine to bake it . My oven is convecter and its super hot i usually have to decrease the time when i bake but this on is the right time. I use 1 cup whole wheat flour I added 2/3 cup of mixed raisin and sour cherries . I heated my water a little bit because my pumpkin was cold so i added the rasinS and cherries int he warm water to help MOISTEN them . I aslo used only 1 tsp of salt but 1 1/2 would habe been better . I dont like to salty but it needs it . Anyway very easy and perfect bread .

    Reply
    • Janet Barton says

      October 1, 2018 at 3:04 pm

      I so happy your bread turned out! I love the addition of raisins and cherries and whole wheat flour. Bravo! When I use convection while baking a generally drop the temperature by 25F degrees. My fan tends to cook hotter. Thanks for sharing your bread recipe. I can’t wait to try it.

      Reply
      • Brigitte says

        October 3, 2018 at 2:26 am

        5 stars
        Sorry for all the misSpelling i should have red my text before sending it . It was an awsome bread very heavy The way i like it .

        Reply
        • Janet Barton says

          October 5, 2018 at 8:12 pm

          No worries on spelling. I’m so glad you like the bread.

          Reply
  11. Janet says

    September 26, 2018 at 5:48 am

    5 stars
    My new fall favorite! Thank you so much for SHARING. :)I made a hOney and cinnamon butter sPread which paired really well with the bread. I will be making this for years to come!

    Reply
    • Janet Barton says

      September 26, 2018 at 3:25 pm

      Hi Janet, Thank you so much for this kind comment. You have just made my day. Your honey butter sounds amazing especially on pumpkin bread. Thanks for sharing your great idea.

      Reply
  12. Geri says

    January 3, 2018 at 6:48 pm

    What type of flour works Best, all purpose or multi grain?

    Reply
    • Janet Barton says

      January 4, 2018 at 8:51 pm

      All-purpose flour gives the best results. I have used 50/50 all-purpose and white wheat or spelt flour. The multigrain will be a bit more dense.

      Reply
      • Leanne Goddard says

        September 12, 2018 at 10:51 pm

        So all-purpose flour is ok? Recipe above SAYs bread FLOUR (sorry for all caps! It won t let me type normally for SOMe reason)

        Reply
        • Janet Barton says

          September 13, 2018 at 2:09 am

          Yes, all-purpose flour is ok. For some reason it types in all caps, but shows up normal when message is sent.

          Reply
  13. linda says

    December 4, 2017 at 5:56 pm

    5 stars
    OMG!! Just what I was looking for to make a Banana nut no-knead bread. I used fresh banana pureed instead of pumpkin and maple syrup instead of honey. only used cinnamon and nutmeg and added 1 tablespoon of poppy seed. fantastic!! thanks to you!

    Reply
    • Janet Barton says

      December 4, 2017 at 6:11 pm

      Wow! I never would have thought of that combination. You are brilliant!!! I’ll be trying that soon. Thanks for sharing.

      Reply
  14. Sandra says

    November 18, 2017 at 4:46 pm

    5 stars
    Easy, yummy, and provides a wonderful aroma! Thanks, My second loaf is rEsting And rising with Craisins as I type…

    Reply
    • Janet Barton says

      November 20, 2017 at 8:32 pm

      Isn’t the aroma the best. I love the idea of adding craisins!

      Reply
  15. Leslie Bennett says

    November 8, 2017 at 10:25 am

    Don’t know if is just me but I’m not seeing the ‘pin it’ button. I loved all the creative combinations from readers in the original post. Are they available anywhere? Thanks.

    Reply
    • Janet Barton says

      November 9, 2017 at 10:43 pm

      I’m sorry to say that I have not compiled all of the flavor combinations from the Crusty Bread. I have received over 4,000 comments on that post and I just could keep up. I do have a pin button. It appears on the left hand corner of the picture. Let me know if you are having problems finding it.

      Reply
  16. Claire Moskos says

    October 25, 2017 at 11:08 pm

    5 stars
    Thank you for this recipe!
    I Just made it and followed your directions step by step and it turned out amazing and delicious! i love your pictures allowed me to compare. i used the parchment paper for the last hour baking also using a creuset dutch oven and it didn’t stick . was just perfect! five stars

    Reply
    • Janet Barton says

      October 26, 2017 at 12:54 am

      Hi Claire,
      Thank you so much for sending this comment. I keep asking myself if I should continue to do the “step-by-step”, but I think it’s so helpful. We can all use a little visual help at times. Kudos to your baking skills.

      Happy baking.

      Reply
  17. Julia says

    October 20, 2017 at 3:37 pm

    5 stars
    Greetings! I just wanted to express my thanks for this fabulous recipe! My new autumn favorite. In addition to the listed ingredients, I added dried cranberries for a layered blend of texture and flavor. Also, my “can’t live without” kitchen aid is parchment paper. There will be no sticking! Thanks again!!

    Reply
    • Janet Barton says

      October 20, 2017 at 5:09 pm

      Hi Julia, Thanks for your kind comment. I love the addition of dried cranberries. I will throw a handful in next time I make the bread. Wahoo for parchment…right?

      Reply
      • Michelle says

        November 12, 2019 at 4:19 am

        Quick question…the 12 – 18 hour Rest time
        Is it in the fridge or on the counter? Cant wait to try this!

        Reply
        • Janet Barton says

          November 13, 2019 at 12:42 am

          Counter! Room temperature! Trust me on this. The small amount of yeast requires a long rise time it also enhances the flavor of the bread.

          Reply
  18. Cathi gram says

    October 13, 2017 at 5:45 pm

    I bought a bRatform but the bread has stuck in it 3 times!!! What is wrong?

    Reply
    • Janet Barton says

      October 13, 2017 at 8:32 pm

      Hi Cathi, My bratform suggested to lightly spray with a fine mist of water then heavily flour. This worked quite well the first few times that I used it. I have to admit that the bread in my photo stuck a bit. I guess I didn’t flour it enough. I hope this helps.

      Reply
  19. Julia says

    October 11, 2017 at 10:43 pm

    This looks amazing! I really want to make this, but i do not have a pot with a lid that can go in the oven. Is having a lid a requirement? The closest i have is a cast iron skillet. Also, how sweet is the bread itself? Just curious!

    Thanks!

    Reply
    • Janet Barton says

      October 12, 2017 at 2:05 am

      Hi Julia, A cast iron skillet will work and you DO need to cover it. The lid creates a steam oven in the pot, which makes the crisp crust. You can just cover your skillet with a piece of heavy duty aluminum foil and crimp the edges to seal it nice and tight. The pot does not have to be cast iron. Any pan that will take the high heat of 450 degrees will work. A cast iron skillet should work well if it has high enough sides. The bread is not super sweet at all. That’s why I love it spread with honey. Please let me know if you have any further questions. Best of luck to you.

      Reply
  20. iryna says

    October 9, 2017 at 7:31 pm

    Hi! Can I use whole-wheat flour? Thank you

    Reply
    • Janet Barton says

      October 10, 2017 at 9:50 pm

      Yes, you can. Use 1/4 cup less flour, 1/2 cup more water and you may want to cook 5 minutes less depending on how dark the bread is.

      Reply
  21. Christine Lagasse says

    October 4, 2017 at 7:42 am

    https://i2.wp.com/www.bessiebakes.com/wp-content/uploads/2017/01/Sourdough-Starter-13-2.jpg?w=600
    Could I use 1/4 cup of my sourdough starter in place of the yeast?

    Reply
    • Janet Barton says

      October 4, 2017 at 6:36 pm

      Hi Christine, yes you can use 1/4 cup sourdough starter. I have had comments that some have used as much as 1/2 cup starter. Please let me know how it turns out. I’d love to get your feedback!

      Reply
  22. Cityhome says

    October 3, 2017 at 6:29 pm

    So i notice you have parchment in the pan under a loaf you proofed in a bratform. Did you turn the dough onto the bratform aFter risiNg and use the patchment as a sling to transfer the dough into yhe pot?

    Reply
    • Janet Barton says

      October 3, 2017 at 8:29 pm

      Yes. That’s exactly what I did. I will clarify that on my post. Thank you.

      Reply
  23. cONNIE mEAGHER says

    October 3, 2017 at 10:29 am

    cOULD THIS BREAD ACCOMMODATE THE ADDITION OF GOLDEN RAISINS? wISH THIS RECIPE COULD BE PINNED.

    Reply
    • Janet Barton says

      October 3, 2017 at 3:55 pm

      Of course you can add golden raisins. That would be such a great addition. You can add 1/2 cup or as much as 1 cup if you want it heavily studded with raisins. I’m so glad you mentioned “pinning” I can’t believe I forgot to add the PIN IT button. It’s on now, so pin away.

      Reply
  24. Pat zwiers says

    October 2, 2017 at 10:29 pm

    How large should the cast iron pot Be?

    Reply
    • Janet Barton says

      October 3, 2017 at 3:55 pm

      The pot should be at least 4 1/2 quarts or larger.

      Reply
  25. maren says

    October 2, 2017 at 7:37 pm

    At what point did you put the dough in the Bratform?
    Just for the last one hour rise?

    Reply
    • Janet Barton says

      October 2, 2017 at 8:01 pm

      Yes. I put the dough in Bratform the last hour of rise. I will specify that in the recipe. Thanks for bringing this to my attention.

      Reply
4.54 from 39 votes (28 ratings without comment)

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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.

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