Our No-Knead Pecan Pumpkin Bread recipe is as the name suggests, the simplest way to a deliciously, warm and scrumptious, homemade toasted pecan nut and pumpkin bread. With the added touch of our favorite pumpkin pie spice and pumpkin puree, with a whisk of honey which gives this subtly sweet bread an incredible taste. Of course, most preferred when warm with some salted butter spread all over.
To make No-Knead Pecan Pumpkin Bread, you will need the following ingredients:
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.
In a separate bowl, whisk 1 cup of water with ¾ cup of pumpkin puree and ¼ cup of honey until combined and smooth.
Pour the wet ingredients over the dry ingredients and mix until well combined.
Cover with plastic wrap and set aside for 12-18 hours to rise.
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.
Preheat the oven to 450 °F and place a cast iron pot with a lid in the oven and warm for about 30 minutes.
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.
Cool, slice and serve!
This No-Knead Pecan Pumpkin Bread recipe may take a little extra rising hours, but less hard work in the kneading department. Besides the ease, the taste is warm and scrumptious. Just another one of our great bread recipes. Let us know what you think and contact us online using our hashtag #cookmerecipes!
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