This Pumpkin Cranberry Walnut Bread is a pleasant twist on traditional pumpkin quick breads. Instead of relying on baking powder or baking soda, this loaf is a yeast-risen pumpkin bread studded with toasted walnuts, dried cranberries and golden raisins, plus bursts of fresh cranberries. It’s less sweet than typical holiday loaves and makes a cozy breakfast or afternoon toast with butter.
If you’ve had your fill of ultra-sweet pumpkin treats, this recipe arrives at the right time. It’s not a sugary pumpkin bomb; it’s a yeasted pumpkin loaf more like a favorite raisin bread—comforting and lightly spiced rather than cloying. The aroma while baking evokes a warm, nostalgic memory, and for me it felt like a childhood scent that instantly transported me back.
The yeast pumpkin dough rises overnight
This recipe requires an overnight rest for the dough. After the initial rise and a night in the refrigerator, divide the chilled dough into three equal pieces on a lightly floured surface. Shape each portion into a rectangle approximately the length of your loaf pan, then roll each rectangle into a log before placing them seam-side down into prepared pans.
Three fruits for pumpkin walnut bread
This bread combines three types of fruit: fresh cranberries that burst and create tart pockets, dried cranberries for concentrated sweetness, and golden raisins for a mellow fruit flavor. Toasted walnuts add a welcome crunch; they’re optional but recommended for texture.
Shaping and second rise
After the overnight chill, bring the dough up to a cool room temperature before shaping. Roll each piece into a tight log and place them in buttered loaf pans. Allow the loaves to rise at room temperature until nearly doubled—about 1 1/2 to 2 hours—then bake until deep golden brown. The result is a chewy, tender crumb dotted with tart and sweet pockets and crunchy nuts. It’s delicious warm from the oven but also excellent sliced and toasted.
Once baked and cooled, the loaves slice neatly and showcase the colorful pockets of fruit and the toasted nut pieces—perfect for serving at a brunch or gifting during the fall season.
More Pumpkin Bread Recipes:
- Aunt Lynne’s Famous Pumpkin Bread
- Banana Pumpkin Streusel Quick Bread
- Cranberry Nut Pumpkin Loaves
More Yeast Bread Recipes:
- Grandmother’s Puffs – A Southern Fry Bread Recipe
- Soft Parmesan Dinner Rolls
- Best Blueberry Banana Bread Recipe
- Anadama Rolls
- Amish Bread Recipe
- Garlic Herb Parker House Rolls
Pumpkin Cranberry Walnut Bread
INGREDIENTS:
- 2 ⅔ to 3 cups bread flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 tablespoons tepid water
- 1 package active dry yeast
- 5 tablespoons unsalted butter
- ⅓ cup sugar
- 1 cup pumpkin puree
- 1 large egg
- ¾ cup walnuts, toasted and chopped
- ½ cup golden raisins
- ½ cup dried cranberries
- ⅔ cup fresh cranberries
DIRECTIONS:
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Whisk 2 2/3 cups flour with the cinnamon, nutmeg and salt; set aside.
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Pour the tepid water into a small bowl and sprinkle the yeast over it. Whisk briefly and let stand until creamy, about 5 minutes.
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In a stand mixer with the paddle attachment, cream the butter and sugar on medium speed. Add the pumpkin and egg and beat until combined—the mixture may look curdled.
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Reduce mixer to low. Add the activated yeast, then add the flour mixture 1/2 cup at a time until the dough starts to form. Scrape the dough off the paddle, switch to the dough hook, and knead on medium-low for 10–15 minutes, scraping occasionally. The dough should be soft and slightly sticky; add 1–2 tablespoons more flour if needed.
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Add the walnuts, golden raisins and dried cranberries and mix on low until combined, about 1 minute. Gently fold in the fresh cranberries to avoid crushing them.
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Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap and let rise for about 2 hours or until doubled.
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Deflate the dough by folding it over a few times, then wrap it tightly and refrigerate overnight.
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At least 6 hours before baking, remove the dough from the refrigerator and let it warm to about 64°F (roughly 3–4 hours) so it becomes slightly cool and spongy.
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Lightly butter three loaf pans (about 5 3/4 x 3 1/4 x 2 inches).
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On a floured surface, divide dough into three equal pieces. Pat each into a 5×7-inch rectangle. Starting at the short end, roll each rectangle toward you and seal the seam with your fingertips. Place the rolls seam-side down in the pans.
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Cover the pans with a kitchen towel and let rise at room temperature for 1 1/2 to 2 hours, until nearly doubled.
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Preheat the oven to 350°F with a rack in the center. Bake the loaves about 35 minutes or until deeply golden brown. Cool in the pans for 5 minutes, then turn out onto a rack to cool completely.
NOTES:
NUTRITION:
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