Pumpkin flavoured 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!

Pumpkin Cranberry Skillet Bread

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.

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Ingredients and Substitutions

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.

Pumpkin Cranberry Swirl Skillet Bread

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!

cranberry pumpkin Swirl Bread in cast iron skillet

Get the Recipe: Twisted Pumpkin Cranberry Bread

A spiced pumpkin yeast bread, swirled with cranberry sauce and baked in a round. A wonderful Fall baking treat and a great way to use up left-over cranberry sauce.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Rising Time:: 2 hours 30 minutes
Total Time: 3 hours 30 minutes
Yield: 12 servings

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon 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 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

My Cranberry Sauce recipe: Combine 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup orange juice and 1/2 cup water in a small saucepan over medium heat. Add a 12 oz. package of fresh cranberries. Cook, stirring regularly, until the cranberries start to pop (about 10 minutes) and liquid thickens slightly. Remove from heat, and transfer to a bowl and refrigerate. Cranberry sauce will thicken more as it cools.
Cuisine: American, Canadian
Course: Bread
Author: Jennifer Maloney
Serving: 1serving, Calories: 193kcal, Carbohydrates: 37g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 135mg, Potassium: 82mg, Fiber: 2g, Sugar: 12g, Vitamin A: 1622IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 2mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.

 

More Pumpkin Bread Recipes to Love!

Seeded Pumpkin Breadsticks

Pumpkin Dinner Rolls

Pumpkin Spice Bagels