Cranberry Walnut Pumpkin Loaf

October 2nd, 2012 by Erin Gennow

 

Cranberry Walnut Pumpkin Loaves

Cranberry Walnut Pumpkin Loaves

TWD – Tuesdays with Dorie

Cranberry Walnut Pumpkin Loaf

This yeast bread is pretty straightforward and easy to make. It does take a while, but it is largely unattended time. A lot of rising and chilling, bringing back to room temperature, then shaping and rising. The bread does not rise a lot, most likely because of the fruit and nuts in the dough. For that reason I think it’s wise to use smaller loaf pans, otherwise you could wait all day and still not have a full pan.  Mine rose quite a bit when bringing it to room temperature.  I’m sure leaving it out for 12+ hours helped too.  My mini loaves also rose quite quickly, however my pans were quite mini.  Smaller than the recommended size.

Dry Ingredients

Dry Ingredients

Yeast and Water

Yeast and Water

Wet Ingredients

Wet Ingredients

Wet Ingredients Beaten

Wet Ingredients Beaten

I did need to divert from the instructions in one place. The kneading hook on the mixer would not mix in the walnuts, raisins, and cranberries. The fruit and nuts would just, sort of stick to the outside of the dough ball. I added the walnuts and raisins. I kneaded the dough in the mixer on low just so the dough went around a few times to collect the fruit and nuts. Then I kneaded by hand a few turns. I did the same with the cranberries. A bit messy, but worth it.

Pumpkin Dough with All the Goodies

Pumpkin Dough with All the Goodies

Risen Dough

Risen Dough

4 Little Pumpkin Loaves Rising

4 Little Pumpkin Loaves Rising

Little Pumpkin Loaf Rising

Little Pumpkin Loaf Rising

These cute little loaves are perfect holiday gifts. You can also change out the fruit and nuts, or leave them out completely. A cinnamon-sugar swirl would be a delightful alternative. The pumpkin yeast bread is a nice change from the common pumpkin quick breads and muffins, especially for holidays when there are so many sweet foods around.

Cranberry Walnut Pumpkin Loaf

Cranberry Walnut Pumpkin Loaf

I toasted my bread and slathered on some almond butter. I need to make some pumpkin butter with the remaining pumpkin from the can I opened.  Can’t wait to try that as a topping.

Another Cranberry Walnut Pumpkin Loaf

Another Cranberry Walnut Pumpkin Loaf

To get the recipe check out the book Baking with Julia, by Dorie Greenspan.

Or, view it on the site of this fellow Tuesdays with Dorie bloggers:

Rebecca of This Bountiful Backyard

Two years ago on The Daily Morsel

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5 Responses to “Cranberry Walnut Pumpkin Loaf”

  1. Marlise says:

    I love those little bread pans. I have seen them around but never knew how to use them. Now I do. Thanks. And your bread looks great!

  2. The magic seems to be in using the smaller pans. Where did you find these pans? We’ve actually never seen these before. Fun post.

  3. cindy says:

    I do love those cute little pans–perfect neighbor gifts. This was a delicious recipe–I love your photos.

  4. Erin Gennow says:

    I found the pans at Sur la Table. You can purchase them through their online store too.

  5. cathleen says:

    Wasn’t it funny how the add-ins would not stay incorporated in the dough! As I shaped the loaves I had to keep poking them back in. I love those paper pans – great to give as gifts!

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