Pumpkin Pecan No-Knead Bread

I really love bread.  I feel like I need to just come right out and say that because we have another no-knead bread recipe here.  If I really love bread, then I really, really, really love no-knead bread. It's just so easy peasy, your house smells FANTASTIC and you have yummy bread to gorge on.  What's not to love really?  

I embraced the season and made a pumpkin version similar to the Guinness Cherry Pecan bread I made earlier this year.   This pumpkin bread is not remotely similar to a sweet smushy pumpkin quick bread but rather like those big crusty loaves of raisin pecan artisan loaves you find in the bakery.  It's pretty fantastic fresh but even better toasted up with some cinnamony fruit butter.  It's definitely a perfect snack after an early morning walk through fall colors. 

Behold, Pike's Peak.  See it?  That snowy peak way, way, way back there?  I bought a new guide book and saw that a photo of this open space that had phenomenal view of Pikes Peak.  

I checked the book again after the walk....they tricked us by using a telephoto lens.   Still a lovely walk anyway. 

This particular walk was a little experiment to see if Brooklyn could potentially be normal around big dogs.  Since the attack, my formerly angelic and ultra-submissive dog goes into full-on Cujo mode anytime she sees a big dog.   Her behavior is so over-the-top that strangers take to crossing the street rather than passing us on the sidewalk.  The other day a woman with a German Shepherd left the path and crossed a field in order to avoid my crazy snarling dog with her dripping gnashing teeth.  Yeah, I see a few puppy PTSD sessions  in our future.

I was hoping that maybe an easy way to re-introduce her to big dogs would be to meet up with a big dog she already knew.  We went ultra-big in this case...go big or go home right?

Can you find the peek-a-boo Boston in this picture?  Love that face. 

Yeah. Turns out she's just fine with her BFF.  

Being crazy is exhausting.

So the pumpkin bread.  You know a recipe will be A-OK when it starts out like this.  

Same overnight process as the other no-knead breads.  I love how bubbly and yeasty and yummy it looks and smells in the morning.

I baked this in my 4.5 quart cast iron pan and found it required a bit more baking time.  This recipe is slightly bigger than the other ones so recommend using a 5.5 quart pan if you have one.  The recipe below assumes you do...if using a smaller one, you'll want to cook for at least an additional 10-15  minutes covered.  Bread is done when it sounds hollow when you knock on it.  And of course, bread  is delicious when you eat it.  Enjoy!

Pumpkin Pecan No-Knead Bread

1/2 cup chopped pecans
1/2 cup dried cranberries
1 cup water
1 tbsp yeast
1 15-oz can pumpkin puree
1/4 cup sugar
1 tbsp cinnamon
1tsp salt
4 cups flour plus additional for working surface

1. In a large mixing bowl, stir together pumpkin puree and water until smooth.  Add remaining ingredients except pecans and cranberries and stir well to combine. 
2. Cover bowl with plastic wrap or plate and set aside for 12-18 hours or overnight. 
3. Heat oven to 450 degrees. 
4. Heat pecans in skillet over medium high heat, shaking pan often to prevent burning.   Remove from heat when pecans are lightly toasted.  Set aside. 
5. When the oven has reached 450 degrees place a 5.5 quart cast iron pot with a lid in the oven and heat the pot for 25 minutes. 
6. While the oven and pan is preheating, add cranberries and pecans to dough and stir well. 
7. Dump dough onto a heavily floured surface and shape into a ball. Let rest until pan is ready.
8. Remove hot pan from the oven and carefully drop dough into ungreased pan. 
9. Cover and return to oven for 30 minutes. 
10. After 30 minutes remove the lid and bake an additional 10-15 minutes or until golden brown. 
11. Remove bread from oven and place on a cooling rack. Let cool before slicing