Dutch Oven Pumpkin Bread
This Dutch oven pumpkin bread recipe is perfect for fall baking, combining warm spices, earthy pumpkin, and a hint of sweetness for a moist and flavorful loaf with a crusty exterior.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (310 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) pumpkin puree
- 2 large eggs
- ½ cup (120 ml) vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Place your Dutch oven inside to preheat.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In another bowl, mix sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until combined but avoid overmixing.
- Remove the preheated Dutch oven from the oven and line it with parchment paper.
- Pour the batter into the prepared Dutch oven, smoothing the top with a spatula.
- Cover with the lid and bake for 45 minutes. Remove the lid and bake for an additional 10-15 minutes, or until a toothpick inserted into the center comes out clean.
- Carefully lift the bread out using the parchment paper and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
[‘Preheat the Dutch oven to ensure even baking and a crusty exterior.’, ‘Use parchment paper for easy removal and to prevent sticking.’, ‘Avoid overmixing the batter to maintain a soft texture.’, ‘Test for doneness with a toothpick or cake tester.’, ‘Let the bread cool before slicing for clean cuts and better texture.’]
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Fat: 9
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: pumpkin bread, Dutch oven, fall baking, pumpkin spice, easy bread recipe