No-Knead Pumpkin Bread

This No-Knead Pumpkin Bread is a show-stopping centrepiece for your fall table! It’s made with real pumpkin purée, crunchy seeds, and sweet dried cranberries. It’s a delightful blend of seasonal flavours, combining the warmth of autumn spices with the earthy taste of pumpkin, slight tartness and sweetness of cranberries and the nutty crunch of seeds. The dough comes together effortlessly—no kneading required—making it simple to prepare. Shaped into a charming pumpkin form, this bread is not only delicious but visually stunning. Enjoy it warm with a pat of vegan butter, or serve it with your favourite soup for a comforting meal. Whether for breakfast, dessert, or a snack, this pumpkin bread is a seasonal delight!

Organic Pumpkin Seeds 1kg (Sussex Wholefoods)

75g Pumpkin Seeds

Organic Walnut Halves 1kg (Sussex Wholefoods)

50g Walnuts

Organic Sweetened Dried Cranberries 1kg (Sussex Wholefoods)

80g dried Cranberries

Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)

1tsp Cinnamon

Ground Nutmeg 100g (Sussex Wholefoods)

0.25 tsp Numeg

Instant Dried Yeast 100g (Sussex Wholefoods)

1/2 teaspoon Yeast

Organic Golden Cane Sugar 500g (Sussex Wholefoods)

1tsp Sugar

Sea Salt Fine 1kg (Sussex Wholefoods)

1 1/2 teaspoons Salt

Organic Ceylon (True) Cinnamon Sticks 100g (Sussex Wholefoods)

1 Cinnamon Stick

Strong White Bread Flour, Organic 1kg (Marriages)

500g + 2 tablespoons Bread Flour

100% Pure Pumpkin Puree 425g (American Food Company)

150g Pumpkin Puree

Other Ingredients

1 cup of warm water

Method

Mix together flour, salt, sugar and yeast in a big mixing bowl.
Add in walnuts, pumpkin seeds, cranberries, cinnamon and nutmeg. Mix well.
In another bowl, mix together water and pumpkin puree.
Add wet ingredients to your dry ingredients, mix using a wooden spoon until combined.
Cover with plastic/wax wrap and leave for at least 12 hours.
Lay 6 20-inch pieces of cotton string on a well floured surface.
Shape your bread dough into a bowl and place on the cotton strings.
Tie each string in a knot in the centre of the dough. Cut the ends.
Turn the dough over (knots should be at the bottom) and place on a baking paper.
Cover with a cloth or a plastic/wax wrap and lave for 1 hour.
Place your baking dish (with a lid on) in a cool oven and preheat to 220°C.
Remove the hot dish from the oven, place the baking papier with the bread inside, place the lid back on and put it back in the oven.
Bake for 35 minutes, remove the lid and bake for another 10-15 minutes.
Cool on a wire rack for at least 15 minutes before removing the strings.
Place a cinnamon stick in the centre. Cool and enjoy!