Chef John's Pumpkin Bread

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Serves: 1 loaf
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Ingredients

1/2 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)
1/4 teaspoon active dry yeast
1 1/4 teaspoons salt
1 pinch pumpkin pie spice
3 cups all-purpose flour, plus extra for dusting
2 teaspoons cornmeal, or as needed
notes for this recipe:
"This no-knead bread is simple to make, and the addition of pumpkin puree makes it perfect for fall."
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