No-Knead Pumpkin Pecan Bread
Rustin no-knead bread with the Autumn flavors of pumpkin and toasted pecans
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
- 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
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In a 2 quart mixing bowl, combine flour, salt, yeast, spices, and pecans
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In a small mixing bowl add water, pumpkin puree, and honey. Stir until smooth.
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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.
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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.
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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.