No-Knead Maple Pumpkin Bread (Print View)

Soft pumpkin bread with maple syrup, autumn spices, and no kneading—perfect for breakfast or snacking.

# Components:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 ½ teaspoons fine sea salt
03 - 1 teaspoon ground cinnamon
04 - ½ teaspoon ground nutmeg
05 - ¼ teaspoon ground cloves
06 - 2 teaspoons instant yeast

→ Wet Ingredients

07 - 1 cup unsweetened pumpkin purée
08 - ⅓ cup pure maple syrup
09 - 1 cup lukewarm water
10 - 2 tablespoons unsalted butter, melted, plus extra for greasing
11 - 1 teaspoon vanilla extract

→ Optional Toppings

12 - 2 tablespoons rolled oats
13 - 1 tablespoon pumpkin seeds

# Directions:

01 - Grease a standard 9x5-inch loaf pan with melted butter or nonstick spray.
02 - In a large mixing bowl, whisk together the flour, fine sea salt, ground cinnamon, ground nutmeg, ground cloves, and instant yeast.
03 - In a separate mixing bowl, whisk together the pumpkin purée, pure maple syrup, lukewarm water, melted unsalted butter, and vanilla extract.
04 - Pour the wet ingredients into the dry ingredients. Mix with a sturdy spoon or spatula until just combined, achieving a thick and sticky consistency without dry patches.
05 - Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature for 2–3 hours, or until it has doubled in size and appears bubbly.
06 - Gently transfer the risen dough into the prepared loaf pan. Smooth the surface with a spatula. If using, sprinkle the top with rolled oats and pumpkin seeds.
07 - Loosely cover the pan and let the dough rise for an additional 30–45 minutes, until it is just above the rim of the pan. Meanwhile, preheat your oven to 350°F (175°C).
08 - Bake for 45–50 minutes, or until the bread is golden brown and a toothpick inserted into the center emerges clean.
09 - Allow the bread to cool in the loaf pan for 10 minutes before carefully transferring it to a wire cooling rack to cool completely before slicing.

# Expert Advice:

01 -
  • Ready in just over an hour with mostly hands-off time
  • Uses simple pantry staples combined with seasonal ingredients
  • Perfect for beginners with no kneading required
  • Creates a beautiful golden loaf with minimal effort
  • Fills your home with the most incredible autumn aroma
02 -
  • This bread stays moist for days thanks to the pumpkin
  • The recipe is incredibly forgiving perfect for novice bakers
  • Can be made ahead and frozen for up to 3 months
  • Contains less sugar than most pumpkin breads making it suitable for breakfast
  • Works beautifully as a base for bread pudding when stale
03 -
  • Let the dough rise in a warm spot for faster results about 75°F is ideal
  • The bread is done when internal temperature reaches 190°F if you have a thermometer
  • For extra flavor toast your spices in a dry pan before adding them to the dry ingredients
  • Allow the bread to cool completely before slicing to prevent a gummy texture
  • If your kitchen is cold place the dough near a preheating oven for a better rise

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