Cranberry Pumpkin Ring
A flavorful pumpkin cranberry bread with warm spices and a hint of orange, perfect for holiday gatherings or cozy weekend mornings with a fruity, spiced twist.
Ingredients
- 1 3/4 to 2 1/4 cups unbleached or all-purpose flour ⓘ
- 1 package active dry yeast ⓘ
- 1/2 cup milk ⓘ
- 1/3 cup sugar ⓘ
- 1/4 cup butter or margarine ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon ground cloves
- 1 egg ⓘ
- 1/2 cup canned pumpkin ⓘ
- 1 1/4 cups whole wheat flour ⓘ
- 1 1/4 cups cranberries ⓘ
- 1/3 cup sugar ⓘ
- 1 teaspoon finely shredded orange peel ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
Instructions
- In a mixer bowl, combine 1/2 cup flour and yeast.
- In a saucepan, heat 1/2 cup milk, 1/3 cup sugar, 1/4 cup butter or margarine, 1 teaspoon cinnamon, nutmeg, cloves, and 3/4 teaspoon salt until warm (115° to 120°).
- Add the warm mixture to the flour and yeast mixture.
- Beat with an electric mixer on low speed for 1/2 minute, scraping the sides of the bowl.
- Add the egg and canned pumpkin, then beat for 3 minutes on high speed.
- Using a spoon, stir in the whole wheat flour and as much of the unbleached or all-purpose flour as you can to form a dough.
Nutrition & Diet Analysis (per serving)
1186
kcal
59% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).