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.
Print
Pin
Servings: 12 slices
Calories: 206kcal
slices
Equipment
- Stand Mixer
- Mixing Bowl
- 2 lb bread tin
Ingredients
- 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
Instructions
- 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.
Notes
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.
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