Recipe #18: Cranberry Walnut Pumpkin Loaves is our host this week.  Check out the recipe on her blog.

This was kind of a funny (strange) little recipe.  Not much work, but a huge time requirement: wait for the first rise, then wait to chill in the fridge overnight, then wait to warm back up on the counter all day, then wait for the second rise in the pans, then finally, wait for it to cook.  It smelled great while baking and tasted great too.  But worth the wait? Maybe, if you aren’t in a hurry to eat it.  Or maybe not, if you really just want a piece of warm pumpkin bread.  I think I’ll make a quick bread next time.

Here are all the major ingredients: walnuts, yeast, raisins, dried cranberries (no fresh ones in the stores here yet), egg, pumpkin, bread flour mixed with cinnamon and nutmeg and salt, and butter and sugar (not pictured because they are in the mixer being “beaten until creamy.”

The dough came together well in the mixer, then was kneaded for 10 minutes, also in the mixer (my Kitchenaid has made a full recovery from the overheated smoking complete shut down that occurred with the last recipe, Whole Wheat Loaves).

And, walla……29 hours later, these lovely little loaves of nutty, dried fruity goodness are ready to eat.  Notice I didn’t say “pumpkiny” goodness.  If you want a pumpkin flavored loaf, this isn’t it.  But it’s so pretty and orange that I forgive it.

Coming in 2 weeks:  Bagels!  Can’t wait!


4 thoughts on “Recipe #18: Cranberry Walnut Pumpkin Loaves

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