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.
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.
Pumpkin Cranberry Swirl Bread
- 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
- (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.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.