Pumpkin No Knead Bread with Rosemary and Olive Oil
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory no-knead yeast bread infused with pumpkin, rosemary, and olive oil, baked in a Dutch oven for a crusty artisan loaf. This vibrant yellow-orange bread pairs beautifully with hearty autumn soups.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup warm water (heated to 110 degrees F, give or take 5 degrees, see notes)
- 1 packet yeast (active dry, instant, or quick rise - one packet equals 2 ¼ teaspoons, see notes)
- ¾ cup canned pumpkin puree (see notes)
- 2 tablespoons roughly chopped fresh rosemary ()
- ½ tablespoon fine grain sea salt
- 2 tablespoons olive oil (plus more as needed for greasing bowl and brushing top of loaf)
- 3 ¼ cups all-purpose flour (plus more if needed, see notes for other types of flour)
- fresh rosemary leaves and flaky / coarse sea salt (for topping, optional)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 445mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 190mg
- Calcium
- 26mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 445MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.