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Pumpkin Bread with Cranberries

Two 5 X 9-inch Loaves

Microwave:Cook the pumpkin in a microwave oven covered with plastic wrap.
Boiling:Don't over cook. Pumpkins cook fast. As soon as you can pierce with a fork, it is ready. Drain and spread them out to air-dry for 20 minutes.
Canned Pumpkin: you can substitute with 1 cup canned pureed pumpkin. In that case, skip 1~2 and go to (3)

11 oz. fresh pumpkin (kabocha)




Peel and remove the fibers and the seeds.
Hand: Mash.
Food Processor: Process the pumpkin with (3) ingredients.



food processor

Mix together:

pureed pumpkin
1 egg
1 1/2 vegetable oil
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1/3 cup sugar

Hand: Add bread flour and yeast to the pumpkin mixture and knead thoroughly for 10~15 minutes. Add nuts and dry fruit and knead some more until nuts and dry-berries are evenly folded into the dough. Place the dough in a large greased bowl and cover with plastic wrap. Let it rise until it becomes almost doubled in size at 85~90°.
Bread Machine: Put all the ingredients (except nuts and dry-berries) into the machine and set to "dough". Add nuts and berries in the last 5 minuutes of kneading.
  3 cups bread flour
2 teaspoons instant dry yeast

in the last 5 minutes of kneading
1/2 cup toasted walnut pieces
1 cup raisins
or cranberries or both

After the first rise place the dough on a lightly floured board. Divide the dough into 8~16 pieces. Roll each section with a rolling pin or by hands to deflate the dough. Roll and place them in a well greased and floured loaf pan. Two 5 X 9-inch Loaves
The final rise will take longer than regular white bread. Let it rise for 60 minutes or until doubled at 85~90°.

Let it rise to the white mark.

Ready to bake

Preheat oven to 400°F/200°C. Bake for 35 minutes. Check the oven after 20 minutes. If the bread is browning too fast, cover with foil.
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