Chef John’s Pumpkin Bread

Description

This no-knead bread is simple to make, and the addition of pumpkin puree makes it perfect for fall.

Ingredients

• ½ cup canned pumpkin puree
• 1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
• 1 tablespoon warm water (100 to 110 degrees F/40 to 45 degrees C)
• ¼ teaspoon active dry yeast
• 1 ¼ teaspoons salt
• 1 pinch pumpkin pie spice
• 3 cups all-purpose flour, plus extra for dusting
• 2 teaspoons cornmeal, or as needed

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 18 hrs 30 mins

Servings: 8