Last year I made a variation of this kind of bread. It was labor intensive and I didn’t like how the loaves turned out, but I did like the flavor. This year I searched again for a Pumpkin Cranberry Yeast Bread, but couldn’t find one. I found cranberry bread and pumpkin bread, but not the 2 together. So I took pieces from several recipes and made my own. This isn’t a sweet bread. It makes great toast and is perfect for turkey sandwiches. Let me know what you think if you try it!
Pumpkin Cranberry Yeast Bread
· 1 1/2 c. fresh or frozen cranberries, large ones cut in half and small ones left whole
· 1/3 c. brown sugar
· 2 T. molasses
· 1 c. warm water
· 1 1/2 T. instant yeast
· 1 1/2 c. pumpkin puree
· 2 T. vegetable oil
· 2 t. salt
· 1 t. cinnamon
· 1/2 t. ginger
· 1/2 t. nutmeg
· 1/8 t. ground cloves
· 4 c. whole wheat flour
· 2 1/2 c. all purpose flour
1. In bowl of mixer, combine the cranberries, brown sugar and molasses. Let stand for 1 hour.
2. Add warm water, yeast, pumpkin, oil, salt cinnamon, ginger, nutmeg and cloves. Mix briefly to combine with paddle attachment for mixer. Add 4 cups of flour, mix until a sticky dough has formed. Switch to dough hook. Add remaining flour. Let knead for 6-8 minutes on low. Transfer dough to a well oiled bowl, turning once to coat. Cover the bowl and let dough rise until double in bulk, about 1 hour.
3. Turn the dough onto a lightly floured work surface. Divide in half. Press each piece into a rectangle about 1 inch thick and no longer then 9 inches. With the long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself. Be sure and pinch all seams closed. Place the loaves in 2 well oiled 9 x 5-inch loaf pans and press down gently so the dough touches all four sides of the pan. Place in a cold oven, turning temperature to 200, bake for 25 minutes. When time is up, do not open the oven and turn temperature to 350 and bake 35 minutes more. When done, turn out of pans promptly to cool on wire racks.