No-Knead Pumpkin Spice Chaos Bread (Print)

Moist bread infused with pumpkin and autumn spices. Sticky dough rises easily for a golden, fragrant loaf perfect for slicing.

# Components:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 ½ teaspoons fine sea salt
03 - 2 teaspoons pumpkin pie spice
04 - ¼ teaspoon ground cinnamon (optional)
05 - 2 teaspoons instant yeast
06 - ¼ cup granulated sugar

→ Wet Ingredients

07 - 1 cup pumpkin puree
08 - 1 cup lukewarm water
09 - 2 tablespoons neutral oil (e.g., canola or sunflower)
10 - 1 teaspoon vanilla extract

→ Optional Add-ins

11 - ½ cup chopped pecans or walnuts
12 - ½ cup dried cranberries or raisins

# Method:

01 - In a large mixing bowl, whisk together the flour, salt, pumpkin pie spice, cinnamon (if using), yeast, and sugar.
02 - In a separate bowl, combine the pumpkin puree, lukewarm water, oil, and vanilla extract.
03 - Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until just combined. The dough will be sticky and shaggy.
04 - Gently fold in chopped nuts and dried fruit, if using.
05 - Cover the bowl loosely with plastic wrap or a damp towel. Let the dough rise at room temperature for 2 hours, or until doubled in size and bubbly.
06 - Line a 9x5-inch loaf pan with parchment paper or grease it lightly.
07 - Scrape the dough into the prepared loaf pan. Smooth the top with a spatula; the dough will remain sticky.
08 - Let the dough rise, uncovered, for another 30–45 minutes while the oven preheats to 375°F (190°C).
09 - Bake for 40–45 minutes, until the crust is golden brown and a toothpick inserted into the center comes out clean.
10 - Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • Its simplicity shines through with just 15 minutes of prep and no special skills needed, making it ideal for busy weeks when you crave homemade warmth.
  • The natural sweetness from pumpkin keeps it tender and flavorful, ready in about three hours total including rise time.
02 -
  • This bread is naturally vegetarian, dairy-free, and egg-free, making it accessible for many diets while packing about 160 calories per slice with good carbs for sustained energy.
  • Its high moisture from the pumpkin means it stays fresh longer than typical breads, and it freezes beautifully for up to three months.
  • My favorite ingredient has to be the pumpkin pie spice blend, it just screams fall to me, and I remember the first time I baked this for a neighborhood potluck, everyone raved and asked for the recipe, turning a simple experiment into a tradition. Now, we make it every year as the leaves change, sharing slices by the fire.
03 -
  • One trick I swear by is sprinkling a handful of raw pumpkin seeds on top before baking, they toast up crispy and add that perfect crunch without extra work.
  • Dont rush the cooling, I tried slicing warm once and it squished flat, so patience pays off in fluffy slices.
  • For deeper flavor, let the spices bloom in the warm water for a minute before mixing, it really amps up the aroma.

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