This pumpkin cranberry sauce bread is yeast bread swirled with cranberry sauce and baked up in a round. A wonderful Fall treat and a great use for that 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.
Ingredients and substitutions
A few notes about the key ingredients …
Pumpkin – you’ll need canned pure pumpkin puree. Be sure not to use pumpkin pie filling.
Cranberry Sauce – left-over canned or homemade cranberry sauce can be used. If you have fresh or frozen cranberries, you can quickly make your own cranberry sauce to use. I’ve included a recipe in the Recipe Card below.
Recipe tips!
- 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 in the Recipe Card 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.
Making ahead, storing and freezing
This bread is best enjoyed on the day it is baked, but is still nice on the 2nd day.
This bread will freeze beautifully!
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Get the Recipe: Twisted Pumpkin Cranberry Sauce Bread
Ingredients
- 3 cups all-purpose flour, spooned and levelled
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 Tablespoons brown sugar, light or dark
- 3/4 teaspoon fine salt
- 2 1/2 teaspoon instant yeast, *or see instructions for using Active Dry yeast
- 1 large egg
- 1/2 cup lukewarm water, about 105F
- 2 Tablespoons 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 (not fan-assisted) 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
- 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.
- 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.
More pumpkin bread recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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!
Hi Breanna. Yes, you can make this in a loaf pan. I would think you’d want to use a 9×5 (or maybe two 8×4). The baking time would probably be the same for two 8×4 loaf or an extra 5-10 minutes for a 9×5 loaf.
Great! Thank you so much.
Everything about this looks wonderful.
Thanks Kita :)
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 :(
Thanks Ruosi! I’m sure you will enjoy this one. I loved the flavours and great for this time of year :)
That looks like the perfect bread for fall! Pumpkin + cranberry is such an awesome combination, love it :)
Thanks so much, June :)
How gorgeous, that cranberry swirl is almost too pretty to eat!
Thanks Laura :)
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!
Thanks Mary Ann. We really enjoyed this one. Great with just a slather of butter :)
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!
Thanks Julia :)
The colors are intoxicating — I think I’d just stand there and stare at this bread and never take a bite!
Thanks Sue :)
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!
Thanks Tricia :)