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. In my case, the cranberry sauce was left-over from our Canadian Thanksgiving, but you can also use store-bought or just make up a quick batch of cranberry sauce any time.
Spiced and lightly sweet pumpkin yeast bread recipe, swirled with sweet and tangy cranberry sauce. A delicious combination of flavours for Fall!
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 conventional 9×5-inch loaf pan or even free-form on a baking sheet, if you like.
I’ve included my quick recipe for cranberry sauce below, if needed. It’s best to make ahead and refrigerate, then spread on the dough cold, to keep the rolling and cutting process a little neater.
- 3 cups all-purpose flour
- 1 tsp. cinnamon
- 1/4 tsp. ginger
- 2 Tbsp. brown sugar
- 3/4 tsp. salt
- 2 1/2 tsp. instant yeast
- 1 large egg
- 1/2 cup warm water
- 2 Tbsp. vegetable/canola oil
- 1/2 cup canned pumpkin puree
- 1 cup whole berry cranberry sauce (homemade *recipe below* or store bought)
- (Note: If using active dry yeast, proof yeast in 110° 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. 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.
- 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.
Don’t have a cast-iron skillet yet?
Here’s a great one to get you started. It’s pre-seasoned, the perfect size for so many dishes, not too heavy and great quality. It will last you a lifetime!
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