Pumpkin flavoured yeast bread, swirled with cranberry sauce and baked up in a round. A wonderful Fall treat and a great use for left-over cranberry sauce.
If you find yourself with a bit of left-over pumpkin puree and cranberry sauce, this pretty and delicious pumpkin cranberry swirl bread is just the answer!
I am a huge fan of the combination of pumpkin and cranberries and if you've never tried it, I urge you to! This version of this great flavour combination feature Fall spiced pumpkin yeast bread, together with a swirl of cranberry sauce.
Cook's Notes
I decided to bake this one in a my skillet, because it hasn't had much use lately :) Skillets make a great crust and a perfect rustic presentation to just grab a slice. That said, you can bake this in a 9-inch round cake or springform pan or even free-form on a baking sheet, if you like.
I've included my quick recipe for homemade cranberry sauce below, if needed. It's best to make the cranberry sauce ahead and refrigerate, then spread on the dough cold, to keep the rolling and cutting process a little neater.
When making the dough, be sure to add only as much flour as is needed to get a smooth, moist dough. You may not need it all or you may need a bit more.
Recipe
Pumpkin Cranberry Swirl Bread
Ingredients
- 3 cups all-purpose flour
- 1 tsp. cinnamon
- 1/4 tsp. ginger
- 2 Tbsp. brown sugar, light or dark
- 3/4 tsp. fine salt
- 2 1/2 tsp. instant yeast, *or see instructions for using Active Dry yeast
- 1 large egg
- 1/2 cup lukewarm water, about 105F
- 2 Tbsp. vegetable or canola oil
- 1/2 cup canned pumpkin puree
- 1 cup whole berry cranberry sauce, store-bought or homemade *my cranberry sauce recipe included in Notes below
Instructions
- (Note: If using active dry yeast, proof yeast in the 1/2 cup of lukewarm, 105° F. water first, before adding to flour mixture)
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine 2 cups of the flour, the cinnamon, ginger, brown sugar, salt and instant yeast. In a measuring cup, combine the warm water, egg and canola oil and mix lightly. Add to flour mixture, together with the pumpkin puree. Mix until combined. Begin adding additional flour 1/4 cup at a time, then a Tablespoon at a time until a smooth, moist (but not sticky) dough forms. Add only as much flour as you need. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost double in bulk.
- Turn the dough out onto a lightly greased surface, gently deflate it. Roll dough in to a 18-inch x 12-inch rectangle. Spread dough with cranberry sauce, leaving about 1 inch around edges uncovered. Starting with the long side, roll the dough jelly roll style, pinching the seam together. Place on a cutting board, seam side down. Using a sharp knife, cut down the length of the roll, dividing it in to two equal parts. Rotate the two pieces so that the cut side is facing up. Pinch together one end, then twist the two pieces of dough together several times. Place dough into greased pan or skillet, forming into a ring. Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy.
- Bake in a preheated 350° F. oven for 35 to 40 minutes, checking after 30 minutes and loosely covering with tin foil if needed to prevent over-browning. Dough should read 190⁰F on an instant-read thermometer. Allow to cool slightly. Great warm or at room temperature, served with butter.
Notes
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!
Breanna says
Jennifer, can I bake this in a loaf pan? If so, what size would you recommend and would it change the baking time? Thanks. I cannot wait to sink my teeth into this bread!
Jennifer says
Hi Breanna. Yes, you can make this in a loaf pan. I would think you'd want to use a 9x5 (or maybe two 8x4). The baking time would probably be the same for two 8x4 loaf or an extra 5-10 minutes for a 9x5 loaf.
Breanna says
Great! Thank you so much.
Kita says
Everything about this looks wonderful.
Jennifer says
Thanks Kita :)
Ruosi says
This is amazing and perfect because I was just looking for a pumpkin bread recipe! I am so excited to make this later and absolutely adore all of your bread recipes. I love your soft cheese bread recipe but rarely get to eat it because it'll be gone within hours of baking it thanks to another bread lover in the house :(
Jennifer says
Thanks Ruosi! I'm sure you will enjoy this one. I loved the flavours and great for this time of year :)
June @ How to Philosophize with Cake says
That looks like the perfect bread for fall! Pumpkin + cranberry is such an awesome combination, love it :)
Jennifer says
Thanks so much, June :)
Laura (Tutti Dolci) says
How gorgeous, that cranberry swirl is almost too pretty to eat!
Jennifer says
Thanks Laura :)
Mary Ann | The Beach House Kitchen says
Jennifer, this bread recipe sounds wonderful and looks so beautiful! I haven't used my cast iron pan recently either! I'll need to give this one a go!
Jennifer says
Thanks Mary Ann. We really enjoyed this one. Great with just a slather of butter :)
[email protected] says
I absolutely love the look and sound of this pumpkin bread and I love that you baked it in your skillet! Putting it on my list to make soon. Such comfort food!
Jennifer says
Thanks Julia :)
sue|theviewfromgreatisland says
The colors are intoxicating --- I think I'd just stand there and stare at this bread and never take a bite!
Jennifer says
Thanks Sue :)
Tricia @ Saving room for dessert says
So beautiful Jennifer. I love this flavor combination too! Very creative and perfect together. Hope you are doing great! We miss you :) Sharing, pinning and drooling!
Jennifer says
Thanks Tricia :)