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Classic Dutch Oven Pumpkin Bread

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This Dutch Oven Pumpkin Bread is soft, moist, and rich in warm autumn spices. Baked to perfection inside a preheated Dutch oven, it forms a beautiful golden crust while staying tender inside. With its comforting aroma and wholesome flavor, this easy pumpkin bread is perfect for breakfast, dessert, or a cozy snack at any time of the year.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

(Optional add-ins: ½ cup chopped nuts, chocolate chips, or dried fruit)

Instructions

  1. Preheat the Oven: Set the oven to 350°F (175°C). Place your Dutch oven (with lid) inside while preheating.
  2. Prepare the Wet Ingredients: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture becomes smooth and thick.
  3. Mix the Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This helps blend the spices evenly throughout the batter.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Do not overmix to keep the bread soft and fluffy.
  5. Add Optional Mix-Ins: Fold in chopped nuts, chocolate chips, or dried fruit if desired.
  6. Prepare the Dutch Oven: Remove it carefully from the oven, line it with parchment paper, or lightly grease it with oil.
  7. Pour and Spread Batter: Pour the batter into the prepared Dutch oven and spread it evenly.
  8. Bake with Lid On: Cover the Dutch oven and bake for 40 minutes.
  9. Finish Baking Uncovered: Remove the lid and bake for another 10–15 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool and Slice: Allow the bread to cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

For a lighter version, replace half the oil with unsweetened applesauce.

If using homemade pumpkin purée, make sure to drain any excess liquid.

To enhance the crust, sprinkle a little coarse sugar on top before baking.

Store the cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

  • Author: Emily
  • Prep Time: 15
  • Cook Time: 55

Find it online: https://recipesmars.com/2025/10/classic-dutch-oven-pumpkin-bread/