No-Knead Pecan Pumpkin Bread

Steps to make

1. 1

   Combine dry ingredients

   1 min
   

   In a medium mixing bowl, combine 3 cups + 2 tablespoons of flour with 1½ teaspoons of salt, ½ teaspoon of yeast, 1 teaspoon pumpkin pie spice, and ⅔ cup of toasted pecans.

2. 2

   Combine wet ingredients

   1 min
   

   In a separate bowl, whisk 1 cup of water with ¾ cup of pumpkin puree and ¼ cup of honey until combined and smooth.

4. 3

   Combine all ingredients

   3 min
   

   Pour the wet ingredients over the dry ingredients and mix until well combined.

5. 4

   Rise

   12 hours
   

   Cover with plastic wrap and set aside for 12-18 hours to rise.

6. 5

   Second rise

   1 hour
   

   Pour dough out onto a generously floured surface and roll into a ball shape. Transfer to a lined baking sheet, cover with plastic wrap and set aside for another 1 hour to rise again.

7. 6

   Preheat oven and pot

   30 min
   

   Preheat the oven to 450 °F and place a cast iron pot with a lid in the oven and warm for about 30 minutes.

8. 7

   Bake bread

   45 min
   

   Once the cast iron pot is hot, carefully place the baking parchment with the dough inside the hot pot and cover with the lid. Return to the preheated oven and bake for about 30 minutes then remove the lid and bake, uncovered, for another 15 minutes.

9. 8

   Serve

   

   Cool, slice and serve!