Instant Pot Pumpkin No-Knead Bread – Vegan, Super easy, Crusty, Perfect bread for any party or occasions. Be it Christmas or Thanksgiving, this bread is a show stopper for sure!
A Foolproof, best No-Knead Bread recipe, anyone can make this! It comes out just perfect every time!! This recipe is made with basic bread ingredients plus with Pumpkin puree and spices.
Plus Instant Pot makes the process super quick and easy. I will show you all how! Keep reading.
Jump to:
- Why this No-Knead Pumpkin Bread is so good?
- What is no-knead bread?
- Ingredients required to make Pumpkin No-Knead Bread –
- How to make Instant Pot Pumpkin No-Knead Bread? Step by step process.
- Notes and Pro-tips
- I don’t have a dutch oven. how to bake this bread without a dutch oven?
- Can I make proof Bread in instant pot if I don’t have a yogurt button?
- How to store this bread?
- Variations
- Craving for more Bread? Try this delicious bread recipe –
- Instant Pot No Knead Pumpkin Bread
- Video
Have you ever walked into a house and smelled fresh baking bread with the aroma of warm spices?
No? OMG… then let me tell you guys, it is time to change that. Go in the kitchen and try this crusty No-knead bread recipe.
If yes, then you probably know that it is one of the coziest and most comfortable smells in the Universe!! 🙂
Why this No-Knead Pumpkin Bread is so good?
Because It’s
- Easy
- Simple
- Requires a few ingredients
- Has warm-fall flavors
- Much better and cheaper than store-bought
- Vegan
- On top of all – it tastes out of the world.
What is no-knead bread?
No-knead bread means bread which doesn’t require to knead the dough. You basically add all ingredients in a bowl, mix them up and let it sit around for few hours and let the yeast do its work and then bake them. That simple!
Also, This requires very little commercial yeast compared to regular yeast bread. Plus it requires high hydration when compared with other bread.
Slow rising at room temperature gives the bread great flavor and texture.
This quick no-knead bread is Artisan quality bread with very minimal effort and ingredients.
The proofing of the dough requires warm temperature and a long time to rise around 18 to 24 hours.
Waiting that long is the hardest part especially when you don’t have enough time.
But thanks to Instant pot. Proofing dough in the instant pot especially for busy winter weeknights is the perfect solution and it has changed my life.
Instant pot made life a lot easier and faster.
Now I can enjoy Homemade Bread very often that to in winter when the warm temperature is the issue.
Your instant pot must have the yogurt function to proof the dough. It provides the ideal temperature required for the bread dough to rise.
With the help of Insta pot, the no-knead bread dough will rise in just 4 hours.
This bread is neither sweet nor rich. So it’s perfect bread to dip into the creamy soups or snacking any time of the day.
Look at the beautiful yellow Color!! 🙂
Ingredients required to make Pumpkin No-Knead Bread –
- Bread Flour
- Pumpkin puree
- Pumpkin pie spice
- Salt
- Sugar
- Active dry yeast
- Olive oil
- Warm water
Optional –
- Sesame seeds (Black and white)
- Pumpkin seeds
How to make Instant Pot Pumpkin No-Knead Bread? Step by step process.
Step -1 Activate the yeast
Take warm water in a bowl, add yeast and sugar. Mix once, cover it and let it activate for 10 minutes. After 10 minutes, the yeast water should look frothy.
Step – 2 Mix dry ingredients
Meanwhile, Take bread flour, salt and pumpkin pie spices in a big mixing bowl. Mix them well and keep it aside.
Step – 3 Mix all the wet ingredients
Once the yeast is activated, add olive oil and pumpkin puree in the yeast water. Mix well.
Step – 4 Mix wet mixture into the dry mixture.
Now, Mix wet mixture into dry mixture, give it a quick stir until blended and all the flour is incorporated. The dough will be rough, shaggy and sticky.
Step -5 Proofing the bread dough in Instant pot.
Apply some oil on the bottom of the instant pot inner pot. Place the dough.
Cove the Instant Pot lid.
Press the yogurt button on the Normal Setting. Set the time for 4 Hours. After 4 hours you will notice the dough is dotted with bubbles and has risen more than double in size.
Step – 6 Second Proofing
Scatter some flour on the working surface.
Remove the dough from an instant pot on a floured surface.
Shape the dough into a tight ball.
Sprinkle some white sesame seeds, black sesame seeds, and pumpkin seeds.
Cover it with a towel for about 30 minutes.
Step – 7 Baking
Meanwhile Preheat oven @450 degree F. Place a Dutch oven (I used 3.5-quart size) in the oven to preheat it as well.
Now carefully remove the hot Dutch oven from the oven. Remove the lid and Gently put the dough ball into the Dutch oven.
Sprinkle a light coating of flour over the top.
Take a sharp knife and slash the bread 2 to 3 times, making a cut about ½ inch deep. You can skip this step as well.
Put the lid on and pop it in the oven for 30 minutes. After that remove the lid and bake it 10 to 15 minutes more without lid @450 degree F, on the middle rack. (30 minutes lid on and 10 to 15 minute without the lid, total 40 to 45 minutes).
Remove the loaf and let it cool on a rack before slicing. to keep it warm, cover with a towel.
Your Instant Pot No Knead Pumpkin Bread is ready.
Enjoy it with Instant Pot soups like –
or simply apply some butter and enjoy!
Notes and Pro-tips
- You can also use all-purpose flour but try to use bread flour. It gives perfect texture.
- Water should be warm, around 110 to 115. To check if the water is warm enough – use a candy thermometer or do a finger test. Insert a clean finger in the water and count 1 to 15. You should be able to leave your finger in the water.
- Use canned pumpkin puree only. So you don’t have to deal with fiddling with hydration issues.
- Use extra virgin olive oil to get the deeper flavors.
- If you want to make sure bread doesn’t stick to the pot, then sprinkle some cornmeal or flour on the bottom of the pot or simply use parchment paper.
- Keep in mind, this dough will be super sticky. Do not add more flour than specified. Otherwise, your bread will be too dense.
- Don’t over mix the dough in the beginning. There really is no kneading required.
- To get the Tall bread, use 3.5 qt Dutch oven.
- Always check the expiration date on your yeast.
- Flour-Liquid ratio – Depending on how you measure the flour, quality of flour and how dry the weather is, you may need to add more water to bring the dough the right wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect. Make a wet shaggy dough.
- Adding seeds on top is optional.
I don’t have a dutch oven. how to bake this bread without a dutch oven?
You can use any covered metal pot, casserole dish or dutch oven. Make sure it’s safe up to 500 degrees F. temperatures.
Adjust the pumpkin spice according to your taste.
Can I make proof Bread in instant pot if I don’t have a yogurt button?
No, you cannot. Your instant pot must have a yogurt button in order to proof the dough. But it’s not like you cannot make this bread at all.
You can still make this bread. Place the dough in a bowl, cover it and let it rise for 18 to 24 hours in the warm temperature and then bake it.
How to store this bread?
This bread can dry out faster so it is best to store it tightly wrapped in plastic wrap or in an airtight container. This bread stays fresh for about 3 to 4 days at room temperature and for up to 3 months in the freezer.
Variations
You can add –
- Pecans
- walnuts
- Cranberries
- Pine nuts
Craving for more Bread? Try this delicious bread recipe –
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Instant Pot No Knead Pumpkin Bread
Ingredients
- 3 cups – Bread Flour
- ½ cup – pumpkin puree
- 2 teaspoon – Pumpkin pie spice
- 1 teaspoon – Salt
- 1 teaspoon – Sugar
- 1 ¼ teaspoon – Active dry yeast
- ¼ cup – Olive oil
- 1 cup – warm water
Optional –
- Sesame seeds (Black and white)
- Raw Pumpkin seeds
Instructions
Step -1 Activate the yeast
- Take warm water in a bowl, add yeast and sugar. Mix once, cover it and let it activate for 10 minutes. After 10 minutes, the yeast water should look frothy.
Step – 2 Mix dry ingredients
- Meanwhile, Take bread flour, salt and pumpkin pie spices in a big mixing bowl. Mix them well and keep it aside.
Step – 3 Mix all the wet ingredients
- Once the yeast is activated, add olive oil and pumpkin puree in the yeast water. Mix well.
Step – 4 Mix wet mixture into the dry mixture.
- Now, Mix wet mixture into dry mixture, give it a quick stir until blended and all the flour is incorporated. The dough will be rough, shaggy and sticky.
Step -5 Proofing the bread dough in Instant pot.
- Apply some oil on the bottom of the instant pot inner pot. Place the dough.
- Cove the Instant Pot lid.
- Press the yogurt button on the Normal Setting. Set the time for 4 Hours. After 4 hours you will notice the dough is dotted with bubbles and has risen more than double in size.
Step – 6 Second Proofing
- Scatter some flour on the working surface.
- Remove the dough from an instant pot on a floured surface.
- Shape the dough into a tight ball.
- Sprinkle some white sesame seeds, black sesame seeds, and pumpkin seeds.
- Cover it with a towel for about 30 minutes.
Step – 7 Baking
- Meanwhile Preheat oven @450 degree F. Place a Dutch oven (I used 3.5-quart size) in the oven to preheat it as well.
- Now carefully remove the hot Dutch oven from the oven. Remove the lid and Gently put the dough ball into the Dutch oven.
- Sprinkle a light coating of flour over the top.
- Take a sharp knife and slash the bread 2 to 3 times, making a cut about ½ inch deep. You can skip this step as well.
- Put the lid on and pop it in the oven for 30 minutes. After that remove the lid and bake it 10 to 15 minutes more without lid @450 degree F, on the middle rack. (30 minutes lid on and 10 to 15 minute without the lid, total 40 to 45 minutes).
- Remove the loaf and let it cool on a rack before slicing. to keep it warm, cover with a towel.
- Your Instant Pot No Knead Pumpkin Bread is ready.
Video
Notes
- To get the beast result use bread flour. It gives perfect texture.
- Water should be warm, around 110 to 115. To check if the water is warm enough – use a candy thermometer or do a finger test. Insert a clean finger in the water and count 1 to 15. You should be able to leave your finger in the water.
- Use canned pumpkin puree only. So you don’t have to deal with fiddling with hydration issues.
- Use extra virgin olive oil to get the deeper flavors.
- If you want to make sure bread doesn’t stick to the pot, then sprinkle some cornmeal or flour on the bottom of the pot or simply use parchment paper.
- Keep in mind, this dough will be super sticky. Do not add more flour than specified. Otherwise, your bread will be too dense.
- Don’t over mix the dough in the beginning. There really is no kneading required.
- To get the Tall bread, use 3.5 qt Dutch oven.
- Always check the expiration date on your yeast.
- Flour-water ratio – Depending on how you measure the flour, quality of flour and how dry the weather is, you may need to add more water to bring the dough the right wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect. Make a wet shaggy dough.
- Adding seeds on top is optional.
- You can easily double or trippled the recipe. In that case Dont use instant pot locking lid while proofing the dough. It can push the pin up to lock the id and you may not be able to get it open. So Instead of using IP locking lid use either glass lid or plate. Its much better choice.
Can you make this using sweet potatoes instead of pumpkin?
Hi Grace!
Yes, you can use sweet potatoes. But you may need to adjust the water quantity a bit to get a wet and saggy dough. Plus if you use sweet potatoes, the bread will taste bit sweet (Just FYI).
Let me know if you have any other queries. 🙂