Classic Dutch Oven Pumpkin Bread
A delightful autumn-inspired bread featuring rich pumpkin flavor and warm spices, baked to perfection in a Dutch oven.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 cup sugar can be reduced to taste
- 0.5 cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1-2 teaspoons ground cinnamon depending on your preference
- 0.5 teaspoon nutmeg
- 0.5 teaspoon ground ginger
Wet Ingredients
- 1 can (15 oz) pumpkin puree not pumpkin pie filling
- 0.5 cups vegetable oil or melted coconut oil
- 3 large eggs
- 0.25 cup water or milk dairy or plant-based
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and place your Dutch oven inside to warm up.
- In a large bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk them together until evenly mixed.
- In another bowl, whisk together the pumpkin puree, oil, eggs, and water (or milk) until smooth.
- Gradually add the wet mixture to the dry ingredients. Stir gently until just combined.
- Carefully take your pre-heated Dutch oven out and line it with parchment paper if desired. Pour your batter into the pot.
Baking
- Cover the Dutch oven with its lid and place it in the oven. Bake for about 45-50 minutes.
- Check for doneness by inserting a toothpick—it should come out clean.
Cooling and Serving
- Once done, allow the pumpkin bread to cool in the pot for about 10 minutes before transferring it to a wire rack. Slice and enjoy!
Notes
Substitutions: Use whole wheat flour for a healthier option or half honey for sugar. You can also add walnuts or chocolate chips for extra texture. Store wrapped in plastic at room temperature for up to 3 days, or freeze for longer storage.