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Savory Pumpkin Artisan Bread

Spread these crusty loaves with roasted garlic or be a total food snob and dip in seasoned olive oil.

Much thanks to the Prepared Pantry on their expert advice on the art of the crust. You can read all about it here:

  • ServingsServings


  • 1 cup warm water
  • 1 tablespoon olive oil
  • 2 tablespoon sugar
  • 2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1 clove fresh garlic, minced
  • 1 teaspoon rosemary
  • 1 teaspoon sage
  • 1 teaspoon curry
  • 1/2 cup toasted pumpkin seeds, chopped optional, for texture
  • 1 cup pumpkin
  • 4 1/2 cup flour
  • 2 teaspoon yeast
  • 2 cup very hot water
  • water filled spray bottle


Place first set of ingredients in a stand mixer with a dough hook in listed order until a dough forms. Let rise in a warm place until doubled in size, about 1 hour. Repeat with the second set of ingredients. Punch down the dough and form into 2 rounds. Let rise until doubled in size, about 1 hour.
Now for the fun part.
Place a rimmed baking sheet on the bottom shelf of the oven (don’t use a good pan-the heat can damage it,) and preheat the oven to 450 degrees. Fill a spray bottle with water. When the oven is hot, carefully pour two cups of very hot water (with a mitted hand) into the baking sheet. Immediately close the oven to capture the steam. Then, open the oven and quickly spray the oven walls and close the door.
Gently slash the loaves with a very sharp knife, about ¼ inch deep. Immediately place the dough in the oven and close the door. After a minute, open the door and spray the walls again. Repeat twice in the next fifteen minutes. After the first fifteen minutes and sprays, turn the temperature down to 400 and bake for 40 minutes. Check the bread 10 minutes early; if the crust is too brown, tent with foil to finish without burning. Make sure your bread is thoroughly cooked through (not to be repetitive or anything…) or the extra moisture will seep into the crust and soften it. Enjoy!

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