Pumpkin Cranberry Walnut Bread

Course: Side Dish
Cuisine: American
Keyword: cranberries, pumpkin, walnuts, yeast bread
Prep Time: 1 hour 20 minutes
Cook Time: 35 minutes
Total Time: 1 day
Servings: 12
Calories: 163 kcal
Begin making this bread the day before as it requires overnight resting before the second rise and bake the next day.
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Ingredients

  • 2 2/3 to 3 cups bread flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 tablespoons tepid water 80-90 degrees
  • 1 package active dry yeast
  • 5 tablespoons unsalted butter at room temperature
  • 1/3 cup sugar
  • 1 cup pumpkin puree
  • 1 large egg at room temperature
  • 3/4 cup walnuts toasted, chopped
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries
  • 2/3 cup fresh cranberries

Instructions

  1. Whisk 2 2/3 cup of flour with the cinnamon, nutmeg and salt and set aside.
  2. Pour the water into a small bowl and sprinkle the yeast on top of it. Whisk with a fork and set aside until creamy - about 5 minutes.
  3. In a stand mixer with the paddle attachment cream the butter and sugar together on medium speed. Add the pumpkin and egg and beat until blended. Mixture will look curdled.
  4. Set the mixer to low and add the yeast, then add the flour mixture 1/2 cup at a time until it starts to form a dough and comes together. Scrape the dough off the paddle and switch it out for the dough hook. (If your dough doesn't come together, add 1-2 more tablespoons of flour).
  5. Mix /kneed on a medium low speed for 10-15 minutes, scraping the sides and hook occasionally with a rubber spatula. Dough will be soft and sticky. Add the walnuts, raisins and dried cranberries and mix on low to combine it with the dough, about 1 minute. Add the fresh cranberries and mix gently just to incorporate.
  6. Scrape the dough into a lightly oiled bowl, cover tightly with plastic wrap and let rise for 2 hours or until doubled in size.
  7. When the dough has doubled, fold it over on itself a few times to deflate, wrap it tightly and refrigerate overnight.
  8. At least 6 hours before you want to begin baking, remove the dough from the refrigerator and let it come to 64 degrees on an instant read thermometer (about 3-4 hours). Dough will be a little cool and spongy.
  9. Lightly butter three 5 3/4 x 3 1/4 x 2 inch loaf pans.
  10. Working on a lightly floured surface, divide the dough into three equal pieces and pat each into a 5x7 rectangle. Starting at the short end, roll the dough toward you and seal the seam by pressing it with your fingertips. Place each roll, seam side down into the pans.
  11. Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours or until nearly doubled in size.
  12. Place the oven rack in the center of the oven and preheat the oven to 350 degrees. Bake the loaves for about 35 minutes or until deep golden brown. Remove from the oven and cool on a rack for 5 minutes before turning the breads out of the pans to cool completely.
Nutrition Facts
Pumpkin Cranberry Walnut Bread
Amount Per Serving
Calories 163 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 28mg 9%
Sodium 105mg 4%
Potassium 135mg 4%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 13g
Protein 2g 4%
Vitamin A 66.9%
Vitamin C 2.3%
Calcium 2.1%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.