Go Back
pumpkin bread with dried cranberries and sunflower seeds
Print Recipe
No ratings yet

Pumpkin Bread with Dried Cranberries and Sunflower Seeds

A rustic yeast loaf with beautiful fall colours and flavours
Prep Time15 minutes
Cook Time40 minutes
Course: Bread
Cuisine: Canadian/American
Keyword: pumpkin bread with dried cranberries and sunflower seeds, pumpkin yeast bread, rutic bread loaf

Ingredients

  • 7 cups all purpose or bread flour bread flour has a slightly higher gluten content
  • 1 tsp salt
  • ¾ cup dried cranberries, roughly chopped or more, up to 1 cup
  • cup sunflower seeds
  • 1 cup canned pumpkin puree
  • cups warm water
  • 4 tsp active dry yeast
  • 1 Tbsp extra virgin olive oil

Instructions

  • Add flour and salt to large bowl of a stand mixer fitted with a dough hook.
  • Roughly chop dried cranberries and add to flour mixture. Stir to combine.
  • Add dried yeast to warm water and allow to proof for about 5 minutes or until starting to foam on top.
  • Add to flour mixture along with pumpkin puree and sunflower seeds.
  • Knead on speed 2 for about 5 minutes or until dough is well blended and forming into a smooth shiny ball.
  • Drizzle with olive oil, roll dough around until well covered. Cover bowl with plastic wrap and kitchen towel. Place in warm draft free place to rise for about 2 hours until dough has doubled in size.
  • Punch down and form into 2 or 3 balls. Place on parchment covered inverted baking sheet with space between for rising. Cover gently with oiled plastic wrap and allow to rise until almost doubled in size, 1-2 hours.
  • Preheat oven to 425°. Carefully remove plastic wrap and slice a few slits in the top of each loaf. Place baking sheet on lower rack of oven and reduce heat to 400°.
  • Bake 25-35 minutes depending on size of loaves until well browned.