When you hear cranberry pumpkin bread, you think (like I do) of a quick bread, not a yeast bread. This was a yeast bread that required its own babysitter! I don’t think I’ve nursed a loaf of bread like this before…
Throwing the dough together was pretty easy, since it could all be done in my KA mixer, as it only required medium-low speeds. Had it been more heavy duty – kneading on medium-medium-high, I would have burned out my stand mixer. It was only a matter of changing from the paddle to the dough hook once all the ingredients were combined. I ended up adding more bread flour, tablespoon by tablespoon, until the dough balled and climbed the hook.
Fresh cranberries were not to be had since it was only the beginning of October. so I used dried. I like walnuts, but my children do not, so I omitted them from the recipe. The cranberries, pumpkin, nutmeg, and cinnamon made for an aromatic dough. For the first rise, I turned my golden orange ball into a buttered bowl, covered it tightly with plastic wrap, and waited two hours. At that time, I deflated it by punching it down, returning it to the bowl and letting it refrigerate overnight.
You have to take it out of the refrigerator about six hours before you bake, so I took my mine out first thing in the morning. You let it sit out for 3-4 hours, then divide the dough and put it in buttered pans. The recipe called for three small pans, but I used two medium pans. After dividing the dough and shaping my loaves, I put them in the pans and covered them lightly with a dish towel. Two hours later, I was ready to bake off the bread. The pans went into a 350 degree oven for just over 35 minutes. The golden loaves reminded me of my “sharpei” experience with the white loaves – a little smushed looking, like they couldn’t bust out of their pans.
They were tasty and the girls enjoyed them, but I’m not sure it’s a keeper. I prefer my pumpkin banana bread (a quick bread), which may take a bit longer to mix up, but no babysitting is required. As always, glad I tried it!
If you want to see the recipe, check out this blog, http://thisbountifulbackyard.com/