No Knead Pumpkin Bread Recipe

How to make it

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• Whisk together puree, spice, salt, water and yeast until smooth.
• Add flour and using a wooden spoon, mix all well until no dry clumps of flour remain.
• Cover loosely with damp towel/plastic wrap and let ir rest for 12-16 hours on kitchen counter. It will rise eventually, and should it get too close to top of container-stir it down a bit to deflate it.
• This dough is quite sticky, so using enough flour so that it won’t stick to your hands-shape your loaf and place it on parchment lined baking dish/pan and let it rest for about 1& 1/2-2 hours until it is nearly double in size.
• Once your loaf has risen quite a bit, preheat your oven to 425°. Place a small loaf (or other) pan in oven and fill it with 2 inches of water. This will help provide steam for that crispy crust. You may also bake this on a stone if you wish. I baked mine in a round pan with a small sheet of parchment lining it.
• Once loaf is nearly double in size, load it into 425° oven with water filled pan. Bake for 30 minutes, then rotate pan (to help even out any browning issues) and bake for about another 20 minutes.
• Let it cool completely on wire rack before slicing.
• This bread is really delicious and crusty-I hope you try it.
• 12/15/08-after making this bread more than 12 times.....I think it tastes better with 1/2-1 teaspoon of sugar in it. Remember-the pumpkin is only there for color--NOT flavor. Also, I have an electric oven, and get perfect results every time.....but with my friends gas oven I was very disappointed with the results (taste was good, but crust color and crumb texture wasn't as nice as it gets in my oven).