Pumpkin Cranberry Bread is a great way to welcome the beginning of Fall Baking Season! Labor Day weekend is the start of one of the best seasons of the year. It’s not just the fall foliage, it’s also about all the delicious, cozy, baked goods of autumn.
Pumpkin Cranberry Bread is a braided bread that is incredibly tender from the pumpkin, and sprinkled with dried cranberries. It’s filled with all the spices of autumn to keep you cozy. In addition to being a great side bread to a hearty autumn meal, it’s also a fantastic bread to use for French toast! Keep an eye out for a future post to show you how!
This recipe yields two loaves so there is plenty to share and to use in French toast the next day. Similar to the recipe for Cinnamon Infused Berry Twist Bread, this bread is fairly easy to make but packs a large wow factor. I have found that braiding the bread from the center of the braid to each end is the easiest for me. It helps keep each of the logs at equal lengths.
During the bread rise, I used one of my handmade bowl covers from the new Autumn Collection. Aren’t these adorable? I only made 12 of these, so get them from the studio shop while you can! Each one was sewn with a lot of love. They’re not only great for baking, but also to help keep heat in while letting steam out for dinner dishes while gathering family to the table.
Pumpkin Cranberry Bread
- 4½ cups Unbleached Bread Flour
- 1 tsp Cinnamon
- 1 tsp Ground Ginger
- ¼ tsp Ground Cloves
- ⅛ tsp Ground Nutmeg
- ⅓ cup Sugar
- ¾ cup Dried Cranberries
- ¼ cup Golden Raisins
- 1½ tsp Salt
- 1 tbsp Instant Yeast (1.5 tsp at Denver altitude)
- 1 ¾ cups Pumpkin Puree
- 2 large Eggs
- 4 tbsp Butter, melted
- In a large mixing bowl, combine flour, spices, sugar, salt, and yeast.
- In a separate bowl, mix pumpkin, eggs, and melted butter
- Add the pumpkin mixture to the flour mixture, and stir until the dough begins to come away from the sides of the bowl.
- Transfer the dough to a lightly oiled surface and knead it for 3 minutes (or knead in a mixer with the dough hook for 2 minutes). Allow it to rest for 15 minutes, and then continue to knead until smooth, an additional 8 to 10 minutes (5 to 7 minutes if using a mixer). Knead in the dried cranberries and golden raisins towards the end.
- Transfer the dough to a lightly oiled bowl and cover. Allow to rise for 1 to 1 ½ hours, or until puffy.
- Turn the dough out onto a lightly greased surface, divide it in half and then divide each half into three pieces. Roll each piece of dough into a 10" log with your hands.
- Using three logs at a time, place them on a parchment lined baking sheet. Braid them together, starting in the center and working towards each end. Pinch the ends together and tuck the ends under. Repeat with the remaining three logs.
- Allow the braids to rise, covered, for 1 hour. They should look puffy.
- Bake the bread in a 375°F preheated oven for 25 to 30 minutes. The bread should be golden and at least 190°F at the thickest part of the braid.
- Remove from oven and transfer them to a wire rack to cool.
- Store in an air tight container, at room temperature, for up to 5 days. Braids can also be stored in the freezer for up to 3 months.
- Makes excellent french toast bread!
Happy Fall Baking Season! Here’s the French toast recipe!