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Pumpkin & Cranberry Bread

Pumpkin & Cranberry Bread, lightly spiced with cinnamon it’s a real taste of Autumn.

Autumn is well and truly underway with plenty of misty mornings, beautiful spider webs and showers of colourful leaves. Halloween will be here before we know it and I can’t seem to keep up with the produce from the Kitchen Shed veg garden. I love growing pumpkins and squash even though they’re a greedy and thirsty plant and our pumpkin patch has done really well this year. I grow pumkin and squash in a sunny spot on what amounts to an old covered compost heap where the soil is rich so a pretty much perfect place to grow. The flavours of pumpkin and squash, in both sweet and savoury dishes, are big favourites of mine and luckily OH shares my enthusiasm – this is great because unlike the courgette wars, there’s no need for me to use recipes which disguise flavours.

I’ll be sharing plenty of pumpkin and squash recipes this month and the first I’d like to share is my Pumpkin & Cranberry Bread. The pumpkin adds moisture and a natural sweetness to the bread and pairs well with cranberries; lightly spiced with cinnamon it’s a real taste of Autumn. Serve a buttered slice with a cup of tea for a perfect afternoon teatime treat – sometimes I even spread a little of my Pumpkin Pie Jam on top for an extra treat. I’ll be posting the Pumpkin Pie Jam recipe next week, so watch this space.

Pumpkin & Cranberry Bread

Ingredients

  • 500 g (3 ½ cups) strong bread flour
  • 1 tablespoon dried yeast
  • 2 tablespoons sugar
  • ¼ teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • 50 g (1 stick) butter
  • 200 ml (¾ cup) buttermilk or half milk & half yoghurt
  • 75 g (½) cup dried cranberries
  • 2 tablespoons marmalade – chopped
  • 150 g (¾ cup) steamed pumpkin or squash – pureed
  • egg wash
Preheat oven:
  • 400°F / 200°C / Gas Mark 6
Line:
  • 1 large baking tray

Kitchen Shed Top Tip
Steam your Halloween pumpkin flesh and pack in handy amounts ready to use later.


    • Warm the buttermilk (or milk and yoghurt mixture) for 1 minute in a microwave on full power. The liquid temperature needs to be tepid to warm so as to encourage the yeast to start working – too much heat will kill the yeast. Gently warm liquid in a saucepan if you don’t have a microwave.
    • If mixing and kneading your dough by hand:
    • Combine all the dough ingredients in a large bowl, stirring them together until they form a ball.
    • Knead by hand for 10 to 12 minutes.
    • If mixing and kneading your dough using a freestanding mixer fitted with a dough hook:
    • Add the dough ingredients into your mixer bowl.
    • Mix on slow speed number 1 for approximately 1 to 2 minutes then on speed number 2 for 8 to 10 minutes.
    • Your dough should be lovely and smooth and elastic.
    • Place your dough in a large greased mixing bowl and cover.
    • Leave to rest in a warm place for at least one and a half hours or until doubled in size.
  • Transfer the dough to a floured work surface and divide into 3 portions.
  • Roll each portion with your hands into a 35 cm long sausage shape.
  • Lay the 3 dough sausages in front of you and begin plaiting from the centre, left over right, right over left etc.
  • When you reach the end, turn your plait and repeat, plaiting in reverse order.
  • Press the ends together and tuck them in to neaten.
  • Cover and leave to rise for about 45 minutes or until doubled in size.
  • Bake in the oven the 35 to 40 minutes until golden brown.

 

Pin Pumpkin & Cranberry Bread for later:
Pumpkin & Cranberry Bread - the pumpkin adds moisture and a natural sweetness to the bread and pairs well with cranberries; lightly spiced with cinnamon it's a real taste of Autumn. Serve a buttered slice with a cup of tea for a perfect teatime treat!
I’m entering Pumpkin & Cranberry Bread into a few challenges this month:


And linking to: Fiesta Fridays

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