Pumpkin Cranberry Bread
A soft, slightly sweet bread studded with dried cranberries and made vibrant with steamed pumpkin. Perfect for toasting or serving alongside soups.
Story
This pumpkin bread gets its gorgeous orange hue and tender crumb from fresh pumpkin puree. The dried cranberries add pockets of tart sweetness throughout. If you don't have a bread machine, you can mix and knead by hand.
Ingredients
pumpkin puree
70 grams
bread flour
250 grams
active dry yeast
1 teaspoon
sugar
30 grams
salt
1/2 teaspoon
milk
120 ml
butter, softened
30 grams
dried cranberries
60 grams
Instructions
1
Prepare the pumpkin
Cut a small pumpkin in half, remove seeds, and place cut-side down on a steamer basket. Steam for about 20 minutes until tender. Scoop out the flesh and blend until smooth. Measure out 70 grams for this recipe.
2
Mix the dough
Add the flour, yeast, sugar, salt, milk, and pumpkin puree to your bread machine bucket. Select the dough cycle. After about 15 minutes, add the softened butter. Let the machine run until the dough becomes smooth and pulls away from the sides, about 20 more minutes.
3
First rise
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let it rise at room temperature until doubled in volume, roughly 1 hour.
4
Shape and add cranberries
Punch down the dough to release air. Flatten it out, sprinkle the dried cranberries over the surface, and fold the dough over several times to distribute the fruit evenly. Shape into a loaf and place in a greased 9x5 inch bread pan.
5
Second rise and bake
Cover the pan and let the dough rise again until it crowns above the pan, about 30 minutes. Preheat your oven to 350°F (175°C). Bake for 25 to 30 minutes until the top is golden brown and sounds hollow when tapped. Remove from pan and cool on a wire rack.
