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.
2Tbsp.brown sugarlight or dark
2 1/2tsp.instant yeast*or see instructions for using Active Dry yeast
1/2cuplukewarm waterabout 105F
2Tbsp.vegetable or canola oil
1/2cupcanned pumpkin puree
1cupwhole berry cranberry saucestore-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.
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.