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Pumpkin cranberry bread
This slightly special and different bread will overwhelm you with its intoxicating aroma and remind you of the holidays. It contains a silky pumpkin puree, and sweet cranberries for additional flavor.
Ingredients:
- 50 g grams active sourdough starter
- 250 ml warm water
- 180 g pumpkin puree
- 500 g flour
- 9 grams salt
- 100 g dried cranberries
- 12 g sugar
- tsp vanilla extract
- pinch of ground
- cinnamon, ginger and nutmeg
- 1 orange
- 100 g pumpkin seeds
Steps for pumpkin bread preparation
- In a large bowl mix together starter, water and pumpkin puree. Add flour and salt. Mix to combine until a stiff dough forms. Finish with hand, until the flour is absorbed. Cover the dough with a cloth and let it rest for 1 hour.
- Meanwhile add the cranberries, sugar, vanilla and spices to a bowl. Squeeze over juice from 1 orange. Let the ingredient soak well.
- After the dough has rested, add the cranberry mixture and knead for about a minute. Cover the bowl and let rise for 6 -8 hours, until it doubles in size. Put the dough on a lightly floured surface and shape it into a round and let rest for 10 minutes.
- Spread pumpkin seeds on a towel and roll the dough all over them. Place the dough into a proofing basket and cover with cloth. Let rest until puffy, which will take about 30 minutes to 1 hour.
- Take the bread out of the basket and score it with your favorite pattern. Bake for 50 minutes in the oven preheated to 230 degrees celsius. Transfer the bread to a wire rack and cool for 1 hour before slicing.
- The bread will stay fresh for up to two days. For longer storage freeze it in airtight bags for up to three months.
