No Knead Pumpkin Dinner Bread

No Knead Pumpkin Dinner Bread
I love serving homemade dinner rolls for dinner, especially when I’m making a big meal for a big occasion, such as Thanksgiving dinner. The problem with dinner rolls is that they’re a little time consuming to make – especially if you’re going to make a big batch of rolls – because you need to shape each and every one. I am actually pretty quick at making them, but when I have a lot of other dishes to prepare, I honestly just want an easier option and that is exactly how I came to put together this No Knead Pumpkin Dinner Bread.

This bread is like a whole batch of soft, fluffy dinner rolls baked into one big loaf. It is baked in a large baking pan, just as dinner rolls might be, but without any shaping of any kind. The large, rectangular loaf and can be cut into dinner roll-sized squares for serving.

The bread dough is sweet and tender, with a very soft texture to it that makes it a good match for butter and jam. There is a small amount of pumpkin puree in the dough (it’s a good way to use up leftovers after baking pumpkin muffins) that adds sweetness and a lovely light orange color. The dough is very easy to make and even easier if you have a stand mixer. All you need to do is stir the dough together until it comes into a soft, slightly sticky ball (this will take a bit of stirring if you don’t have a mixer) and then turn it out into a greased 9×13-inch pan. The bread dough rises right in the pan and goes straight into the oven.

I topped my bread with a sprinkle of sesame seeds. You can leave yours plain if you prefer. When the bread comes out of the oven, brush the top with a little bit of melted butter to soften the top and add a little extra buttery flavor to the bread.

No Knead Pumpkin Dinner Bread
1 3/4 cups water, warm (100-110F)
5 tsp (1/2-oz) active dry yeast
1/4 cup sugar
1/2 cup pumpkin puree
1/3 cup butter, melted and cooled
1 large egg
1 1/2 tsp salt
5 1/2 cups all purpose flour
1 tbsp sesame seeds (optional)

Pour warm water into the bowl of a stand mixer. Add in yeast and sugar and stir. Let stand for 5 minutes until slightly foamy.
Add in pumpkin puree, melted butter, egg and salt and whisk to combine. Put the dough hook on the stand mixer and add in 3 cups of all purpose flour. With the dough hook on medium speed, gradually add in the remaining flour until dough comes together in a smooth, slightly stick ball. Continue to mix with the dough hook for 1-2 minutes.
If not using a stand mixer, combine ingredients as directed above in a large bowl and mix with a wooden spoon until dough comes together until a smooth, slightly sticky ball.
Turn dough out into a lightly greased 9×13-inch baking dish and press into an even layer with a spatula. Cover with plastic wrap and let stand for 1 – 1 1/2 hours, or until doubled in size. Sprinkle with sesame seeds, if desired.
Preheat oven to 400F.
Bake for 35-40 minutes, until bread is golden and sound hollow when tapped.
Take additional 1 tbsp butter and brush on top of hot bread using pastry brush. Allow bread to cool in pan before serving.

Serves 15-20

6 comments

  1. I never make rolls, because I’m too lazy a baker! This bread sounds like a perfect solution.

  2. that sounds so good, I love diner rolls, but have no patience to make them

  3. Looks so good & small list of ingrediants!!! Thanks for sharing:)

  4. Pumpkin bread that’s not too sweet to eat with dinner? Yes please!

  5. Hmmm…by the very definition no knead bread is just that..not kneaded. When I read a no knead bred recipe that calls for mixing in a stand mixer I get a bit confused.
    Not saying it’s not a good recipe but just pointing out that is is not a no knead bread recipe.

  6. Suzy – That is a good point, but if you read the instructions for doing this bread by hand, you only have to stir the dough together and there is no actual kneading required even without a mixer.

    I give the stand mixer directions because many people use then and it is very convenient.

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