This Pumpkin Cranberry Sweet Bread combines the comforting flavors of autumnal pumpkin with the tartness of cranberries, creating a soft, subtly sweet bread that’s perfect for breakfast, dessert, or an anytime snack. The rich cream cheese and milk enhance its moist texture, making each slice a delightful treat. With a delicate balance of sweetness and a hint of pumpkin flavor, this bread is not only delicious but also visually appealing with pops of cranberry throughout. Whether you’re looking for a cozy fall recipe or just a new way to enjoy pumpkin, this bread is a wonderful choice.

Full Recipe:

Ingredients

For the Dough

• Cooked pumpkin chunks: 200 grams
• Milk: 120 grams (½ cup)
• Eggs: 2
• Cream cheese: 100 grams, softened at room temperature
• Sugar: 30 grams
• Yeast: 3 grams
• All-purpose flour: 300 grams
• Dried cranberries: 80 grams
• Oil: 1 tablespoon, for greasing

Instructions

Step 1: Prepare the Pumpkin Purée

1. Blend the pumpkin chunks: Place the cooked pumpkin chunks in a blender or food processor and blend until smooth. Set aside.
2. Warm the milk: Slightly warm the milk (about 100°F or 37°C) to help activate the yeast. Ensure it’s warm but not hot.

Step 2: Make the Dough

1. Mix the wet ingredients: In a large bowl, combine the warm milk, eggs, cream cheese, and pumpkin purée. Mix until well incorporated.
2. Add the dry ingredients: Sprinkle the yeast and sugar into the wet mixture, then gradually add in the flour.
3. Form the dough: Stir until the mixture begins to form a sticky dough. Knead gently, adding small amounts of flour as needed, until the dough is soft but not overly sticky.
4. Add cranberries: Gently knead in the dried cranberries until evenly distributed throughout the dough.

Step 3: First Rise

1. Prepare for rising: Lightly grease a large bowl with the tablespoon of oil. Place the dough in the bowl and cover with a clean kitchen towel or plastic wrap.
2. Let it rise: Place the dough in a warm spot and allow it to rise for 1–1.5 hours, or until it has doubled in size.

Step 4: Shape and Prepare for Baking

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Prepare the baking pan: Lightly grease a bread loaf pan or line it with parchment paper.
3. Shape the dough: Once the dough has risen, punch it down gently to release any air bubbles. Transfer the dough to a lightly floured surface and shape it into a loaf.
4. Transfer to pan: Place the shaped dough into the prepared baking pan and cover it loosely with a kitchen towel. Allow it to rest for about 20–30 minutes for a brief second rise.

Step 5: Bake the Bread

1. Bake: Place the bread in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
2. Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Nutrition Facts (Per Slice, Estimated)

• Calories: 180 kcal
• Protein: 5g
• Carbohydrates: 35g
• Fat: 4g
• Fiber: 2g
• Sugars: 10g
• Sodium: 75mg

Frequently Asked Questions (FAQs)

1. Can I use canned pumpkin purée instead of cooked pumpkin chunks?

Yes, canned pumpkin purée is a great substitute. Use an equivalent weight (200 grams), and ensure it’s pure pumpkin without added spices or sugar.

2. What other dried fruits work well in this bread?

Dried apricots, raisins, or dried cherries are all delicious options that add texture and sweetness to the bread.

3. Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend, though the texture may vary slightly.

4. What can I serve with this bread?

This bread is delightful with a spread of cream cheese, butter, or a drizzle of honey. It pairs well with tea, coffee, or even hot cocoa for a cozy treat.

Tips for Making the Perfect Pumpkin Cranberry Bread

1. Use fresh pumpkin if possible: If you’re making pumpkin purée from scratch, use a pie pumpkin for the best flavor.
2. Warm the milk properly: Make sure the milk is warm but not too hot, as high temperatures can kill the yeast, affecting the bread’s rise.
3. Don’t over-knead the dough: Knead just enough to incorporate the flour and cranberries. Over-kneading can make the bread tough.
4. Let it cool before slicing: Allow the bread to cool completely before cutting. This helps the texture set, making each slice soft and tender.

Storage Tips

• Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, refrigerate the bread in a sealed container for up to 1 week. Reheat slices in the toaster or oven for a fresh-from-the-oven taste.
• Freezer: Freeze individual slices by wrapping them in plastic wrap and placing them in a zip-top bag. The bread can be frozen for up to 3 months; thaw at room temperature or reheat in the oven.

Conclusion

This Pumpkin Cranberry Sweet Bread is the ultimate cozy treat with a blend of seasonal flavors that everyone will enjoy. Its soft, moist texture and lightly sweet flavor make it ideal for breakfasts, snacks, or even dessert. This bread’s versatility and ease make it a recipe you’ll return to time and time again. Enjoy the warmth of homemade bread and the richness of pumpkin with this simple yet satisfying recipe. Whether you’re an experienced baker or new to making bread, this recipe is both approachable and rewarding. Happy baking!