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Slices of pumpkin bread with a slice buttered.

Yeasted Pumpkin & Cranberry Bread

My Yeasted Pumpkin & Cranberry Bread is made with fresh pumpkin - lightly spiced with cinnamon & studded with cranberries. It's a real taste of Autumn & makes a perfect breakfast bread, toasted or simply buttered.
5 from 44 votes
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Course: Breakfast, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 1 hour 45 minutes
Total Time: 2 hours 35 minutes
Servings: 12 slices
Calories: 206kcal
Author: Sarah James


  • Stand Mixer
  • Mixing Bowl
  • 2 lb bread tin


  • 500 g strong white bread flour
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • ½ teasppon salt
  • ¼ teaspoon bicarbonate of soda
  • 2 teaspoons cinnamon
  • 50 g softened butter
  • 200 ml buttermilk (or half milk & half yoghurt)
  • 200 g dried cranberries
  • 250 g steamed pumpkin or squash - pureed
  • 2 tablespoons egg wash or milk


  • Warm the buttermilk (or milk and yoghurt mixture) for 1 minute in a microwave on full power. The liquid temperature should be tepid to warm - enough to encourage the yeast to start working but not hot enough to kill it. If you don’t have a microwave, gently warm the liquid in a saucepan.
  • Add all your ingredients to the mixer bowl of a free standing mixer fitted with dough hook.
  • 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 lightly 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 before placing in your loaf tin.
  • Cover and leave to rise for about 45 minutes or until doubled in size.
  • Brush your loaf with egg wash.
  • Bake in the oven the 35 to 40 minutes until golden brown.


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.
Buttermilk Substitute:
Use the same quantity of regular milk with 1 teaspoon of lemon juice or white wine vinegar. This gives it an acidity similar to that of buttermilk.
How long will it keep ?
Like most homemade bread, fresh is best but it will keep for a couple of days. Toasting is a good way to use up not so fresh bread and Pumpkin and Cranberry Bread is great when toasted.
Can it be frozen ?
Yes, it can! Freeze your pumpkin and cranberry bread whole or cut into slices and place in a food safe freezer bag.
Pumpkin bread will keep in the freezer for up to three months.
Nutrition information is approximate and meant as a guideline only.
Serving: 1slice | Calories: 206kcal | Carbohydrates: 50g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 74mg | Potassium: 125mg | Fiber: 3g | Sugar: 15g | Vitamin A: 3378IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg