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.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the cranberries with dried cherries or blueberries for a different flavor. If you prefer a sweeter dough, increase the sugar to 1/2 cup. To enhance the spices, consider adding a pinch of ginger. This recipe can also be adapted into a loaf form for a quick bread option.
Serving Suggestions
Serve warm, drizzled with a simple orange glaze or a dollop of whipped cream for a delightful treat. This dish pairs beautifully with a cup of spiced tea or coffee. For a festive touch, garnish with fresh orange zest or a sprinkle of powdered sugar. Consider serving alongside a mixed green salad for a well-rounded meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, wrap individual slices in foil and warm in the oven at 350°F for about 10 minutes, or microwave for 15-20 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Pumpkin Ring contains roughly 416 calories, with 8g protein, 81g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (35% of the Daily Value), iron (28% of the Daily Value), and calcium (20% of the Daily Value), and a good source of protein and vitamin C. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it overnight. Just allow it to come to room temperature before proceeding with the baking. This can help develop the flavors and make your morning easier.
What can I use instead of canned pumpkin?
If you don't have canned pumpkin, you can use homemade pumpkin puree or substitute with mashed sweet potatoes or butternut squash. Just ensure the consistency is similar to that of pumpkin puree for best results.
How can I make this recipe gluten-free?
To make a gluten-free version, replace the flours with a gluten-free all-purpose flour blend that contains xanthan gum. Ensure that the yeast is gluten-free as well, and adjust the liquid as necessary to achieve the right dough consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).