Dessert

No-Knead Pumpkin Pecan Bread Recipe

ByClara Bennett October 30, 2025October 30, 2025

Introduction

This No-Knead Pumpkin Pecan Bread is a delightful autumn treat that’s both easy to make and full of seasonal flavors. It combines warm spices with nutty pecans and rich pumpkin puree for a moist, aromatic loaf perfect for breakfast or a cozy snack.

A round loaf of rustic bread with a golden-brown crust sits on a folded light gray cloth with blue stripes, which covers a wooden board beneath. The crust displays a textured, cracked surface with a pattern of concentric circles dusted with white flour. The bread has a thick, crunchy look with some darker, toasted spots and deep cracks on the top. The scene is set against a dark blue-gray background, with the wooden board resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups + 2 tablespoons bread flour
1 1/2 teaspoons salt
1/2 teaspoon yeast (instant or active dry)
2/3 cup toasted pecans
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

Step 1: In a 2-quart mixing bowl, combine the bread flour, salt, yeast, ground cinnamon, cloves, allspice, nutmeg, and toasted pecans.
Step 2: In a separate small bowl, mix the water, pumpkin puree, and honey until smooth.
Step 3: Pour the pumpkin mixture over the dry ingredients and stir gently just until all the flour is absorbed. Cover the bowl with plastic wrap and let the dough rise at room temperature for 8 to 10 hours.
Step 4: Once risen, turn the dough out onto a heavily floured surface and shape it into a ball. Place the dough on a sheet of parchment paper, cover with plastic wrap, and allow it to rise for 1 hour.
Step 5: Preheat your oven to 450°F (230°C). Place a cast iron pot with its lid inside the oven and heat for 30 minutes. Carefully remove the hot pot, lift the parchment paper with the dough, and place it into the pot. Cover with the lid and bake for 30 minutes.
Step 6: After 30 minutes, remove the lid and bake the bread uncovered for an additional 15 minutes to develop a golden crust. Remove the bread from the oven and cool on a wire rack before slicing.

Tips & Variations

Toast the pecans beforehand to enhance their flavor and crunch.
Substitute honey with maple syrup for a different sweet note.
For a vegan version, replace honey with agave or another plant-based syrup.
Feel free to add dried cranberries or raisins for a touch of sweetness.
If you don’t have a cast iron pot, a Dutch oven with a lid works equally well.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days. To keep longer, slice and freeze the bread in a sealed bag for up to 1 month. Reheat slices in a toaster or oven for best texture.

How to Serve

A round loaf of rustic bread sits on a grey cloth with blue stripes, resting on a wooden board. The bread has a deeply cracked, golden brown crust dusted with white flour in a circular pattern that follows the shape of the loaf. Cracks and textures show a crisp and crunchy surface, while walnuts are scattered softly around the edges on the wooden board. The setting is on a white marbled texture surface, giving a warm, cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just dissolve it in the water before mixing with the dry ingredients to activate it properly.

How do I know when the bread is fully baked?

The bread should have a deep golden crust and sound hollow when tapped on the bottom. An internal temperature of around 200°F (93°C) also indicates it’s done.