Best 4 No Knead Holiday Pumpkin Bread Recipes
Are you looking for a delicious and easy-to-make holiday treat? Look no further than no-knead holiday pumpkin bread! This festive and flavorful bread is perfect for any occasion, from Thanksgiving to Christmas. With its moist texture, rich pumpkin flavor, and sweet glaze, no-knead holiday pumpkin bread is sure to be a hit with everyone who tries it. Best of all, it's incredibly easy to make, even for beginners. So gather your ingredients and let's get baking!
Let's cook with our recipes!
NO KNEAD HOLIDAY PUMPKIN BREAD
The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 14h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
- Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
- Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
- Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
- Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
- Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
- Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 37.9 g, Fat 0.5 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 402.3 mg, Sugar 0.7 g
NO-KNEAD PUMPKIN CINNAMON ROLLS
My cousin gave this recipe to my mother many years ago. My mother shared it with me, and I have been making it ever since. The rolls are so amazingly moist and tender, especially right out of the oven. -Kathleen Gill, Miles City, Montana
Provided by Taste of Home
Time 55m
Yield 1 dozen
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, butter, sugar, salt, pie spice, yeast mixture and 1 cup flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, mix brown sugar and cinnamon. Stir down dough, beating about 25 times; turn dough onto a well-floured surface (dough will be sticky). Roll into a 12x10-in. rectangle. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 9-in. round pan, cut side down. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Mix frosting ingredients; spread over warm rolls.
Nutrition Facts : Calories 250 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 254mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
HOLIDAY PUMPKIN BREAD
This recipe has been in my family for about 30 years. We are not big pumpkin eaters, but no one turns down a slice of this bread.-Gale Spross, Wills Point, Texas
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (12 slices each).
Number Of Ingredients 11
Steps:
- In a bowl, combine the sugar, flour, spices, baking powder, baking soda and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans., Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 283 calories, Fat 15g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 94mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
HOLIDAY NO KNEAD PUMPKIN BREAD
The flavor is very subtle, just a slight earthy undertone, and the tiny dash of spice is perceivable only to the nose. For plain bread, just use water in place of the pumpkin puree, and follow the steps the same way.
Provided by Chef John
Time 14h40m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk together pumpkin, both amounts of water, yeast, salt, pumpkin spice in a large bowl. Stir in flour. The mixture will look dry, but keep mixing until dough comes together. Cover with a lightly damp towel and allow to rise for 12-16 hours.
- Generously sprinkle cornmeal over a baking sheet.
- Scrape dough out of the bowl onto a generously floured work surface. Sprinkle more flour on top of the dough, then press down slightly on dough to remove any air bubbles. Shape the dough into a round loaf by folding the sides up and flipping the dough over so the smooth side is on top. Transfer the dough to the prepared baking sheet. Dust with more flour, then place dry towel on top. Allow to dough to rise until nearly double, about 1 1/2 hours. Using a very sharp knife, cut a slash on the top of the dough about 1/2-inch deep.
- Preheat oven to 425 degrees F (220 degrees C). Place a small baking pan filled with about 2 inches of water in the back of the oven.
- Bake in the preheated oven for about 30 minutes, then turn baking sheet around and continue baking until golden brown, about 20 minutes more. Allow bread to cool completely on a wire rack before slicing.
Nutrition Facts : Calories 144.5 calories, Carbohydrate 30.4 g, Fat 0.4 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 321.9 mg, Sugar 0.5 g
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a much better flavor than canned pumpkin puree. If you don't have fresh pumpkin puree, you can make your own by roasting a pumpkin and then pureeing it in a food processor or blender.
- Don't overmix the batter. Overmixing the batter will make the bread tough. Mix the batter just until the ingredients are combined.
- Let the bread cool completely before slicing it. This will help the bread to hold its shape and prevent it from crumbling.
- Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.
Conclusion:
With its moist texture, warm spices, and delicious pumpkin flavor, this no-knead holiday pumpkin bread is the perfect way to celebrate the season. Serve it for breakfast, brunch, or dessert, or give it as a gift to friends and family.
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