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.
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.
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.
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.
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