Delicious Pumpkin cranberry sourdough bread made with pumpkin puree and cranberries, orange zest and spices. Great breakfast bread November is here and Thanksgiving will be here very soon. I think this month favorite fruit is cranberries. First, I thought of making a sourdough bread with fresh cranberries then decide not to as both cranberries and sourdough can make the bread too sour or tangy. So, skipped the idea and tried to make this Pumpkin cranberry Sourdough bread. I have tried quick bread, muffins, cakes, however had never tried sourdough bread yet.
Why Pumpkin Cranberry Sourdough Bread?
Pumpkin and cranberry combo is always doing magic. It is also a perfect seasonal combo of veggie and fruit. I have used canned pumpkin puree along with dried cranberries. You can use fresh pumpkin puree; recipe please check here. I didn’t want to use the frozen cranberries as it will add more water content to dough and will not able to use in it. So used dried cranberries. If you want to get more lift to the bread, then try to chop the dried cranberries into smaller pieces.
I have made sourdough pumpkin bread, pumpkin dinner rolls, sweet potato dinner rolls, but not this combo in sourdough bread. Pumpkin’s potent beta-carotene and cranberries’ anthocyanin phytochemicals are blended in one healthier dish. If you like sour dough, then you will go for this one.
The pumpkin has historically connection to North America. The early colonists used it in both sweet and savory dishes, making stews, breads, porridge, puddings and pies. Since Fall is its harvest time and most abundant when we use it the most in our baking. I think that it is because its sweet, mild and earthy flavor seems more suited to the Fall/Winter months. A Thanksgiving table without pumpkin pie is hard to think about.
I have used leaven to make this bread as it makes a stronger bread than when you use small amount of starter. Also soaking cranberries in orange juice give more flavor along with orange zest.
This is great sourdough bread for breakfast, if you want you can make tastier bread pudding too.
Pumpkin Cranberry Sourdough Bread
- For Leaven
- 75 g Bread flour
- 50 g multigrain flour
- 25 g active sourdough starter
- 125 g water
- For the dough
- 400 g bread flour
- 75 g multigrain flour
- 200 g pumpkin puree
- 200 g water
- Entire leaven
- 10 g salt
- 130 g cranberries
- ¼ cup orange juice
- 1 tbsp orange zest
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ½ teaspoon cinnamon
- Prepare Leaven
- Mix all the ingredients for leaven and set aside for about 6 hours.
- In another bowl bread flour, multigrain flour and water and mix well and 6 hours.
- Bread dough
- When leaven is ready mix with autolyzed flour mix with pumpkin puree, water, salt to form as shaggy dough. Set aside for 1 hour.
- While dough is resting in a bowl add cranberries, orange juice, cinnamon, nutmeg and ground ginger. To this add orange zest and mix well and set aside for 30 minutes.
- After adding salt and set aside for another 30 minutes and fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.
- Before shaping the dough incorporate only Cranberries into the dough ( no juices)
- Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
- Next morning pre-heat oven to 475 F Score the dough and transfer the dough into cold Dutch oven.
- Bake it in a pre-heated oven for 475 F for 20 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10-15 minutes
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.