Chef John's Pumpkin Bread

By Chef John

4.81 / 5

10min

50min

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½ cup canned pumpkin puree
1 cup warm water 100 to 110 degrees F/40 to 45 degrees C
1 tablespoon warm water 100 to 110 degrees F/40 to 45 degrees C
¼ teaspoon active dry yeast
1 ¼ teaspoons salt
1 pinch pumpkin pie spice
3 cups all-purpose flour plus extra for dusting
2 teaspoons cornmeal or as needed