Cranberry Walnut Pumpkin Loaves Recipe

Verified Recipe

Time: 1495 minutes



  1. bread flour
  2. cinnamon
  3. nutmeg
  4. salt
  5. water
  6. active dry yeast
  7. unsalted butter
  8. sugar
  9. pumpkin puree
  10. egg
  11. walnut pieces
  12. golden raisins
  13. cranberries


  1. [b]mixingand kneading[ / b]: whisk 2 2 / 3 cup flour with the cinnamon , nutmeg and salt
  2. set aside
  3. sprinkle the yeast on the water and allow to bloom about 5 minutes
  4. in a mixer with the paddle attachment , cream the butter and sugar on medium speed until light
  5. add the pumpkin and egg and beat until well blended', "don't be concerned if the mixture looks curdled", 'set the mixer to low speed and add the yeast , then begin to add the dry ingredients about 1 / 2 cup at a time
  6. as soon as the mixture starts to form a dough that comes together , scrape the paddle clean and switch to the dough hook', "if your dough doesn't come together add a bit more flour , a tablespoon at a time , until it does", 'mix and knead the dough on med-low spped for 10-15 minutes , scraping down the bowl and dough hook now and then
  7. at the start , the dough will look more like a batter than a dough , but as you continue to work , it will develop into a soft , very sticky dough that will ball up on the hook
  8. the dough develops much the way brioche does
  9. with the machine on low speed , add the walnuts and raisins , mixing only until incorporated , about 1 minute
  10. add the cranberries and mix as little as possible to avoid crushing them , although some cranberries will pop and stain a patch of the dough red
  11. think of this as charming and proceed
  12. [b]firstrise[ / b]: scrape the dough into a lightly buttered large bowl , cover tightly with plastic wrap and set aside at room temperature to rise until nearly doubled- 2-3 hours
  13. [b]chillingthe dough[ / b]: when the dough has doubled , fold it over on itself a couple of times to deflate it , wrap it tightly in plastic and refrigerate overnight
  14. [b]shapingthe dough[ / b]: at least 6 hours before you want to begin baking , remove the dough from the refrigerator
  15. leave it covered , in its bowl , until it reaches at least 64 degrees f
  16. on the insta-read thermometer', "this will take as long as 3-4 hours- don't rush it", "if you don't have an insta-read , look for the dough to be slightly cool and just a little spongy", 'lightly butter 2 loaf pans
  17. working on a lightly floured surface , divide the dough in half and pat each piece of dough into a rectangle , keeping the short end facing you
  18. start at the top and roll the dough toward you and seal the seam by pressing it with your finger
  19. seal the ends , then place each roll in the pans , seams down
  20. [b]secondrise[ / b]: cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1 / 2 to 2 hours or until the dough has nearly doubled
  21. it will rise to just above the rim of the pans
  22. [b]baking[ / b]:preheat the oven to 350 degrees f
  23. bake about 50-55 minutes or until deep golden
  24. remove the pans to cooling racks
  25. after resting 5 minutes , turn the loaves out of the pans to cool to room temp
  26. the breads can be kept at room temperature for a day or two or frozen , wrapped airtight , for up to 1 month
  27. thaw , still wrapped , at room temp
  28. they will bake in about 30 minutes if formed into the small loaves', "they definitely rise on the longer side of the time-table , but whatever you do , dont' rush the rising", 'give yourself 2 full days to make this
  29. but- the result will be totally worth it

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