Pumpkin Cranberry Yeast Bread: There's sunlight in every bites.

 Bread baking is one of my dearest hobby, beside from having delicious homemade bread, it's  fun to make.

 I want to try this kind of bread, the one with vegetable puree ^^, it's something I never made before. Pumpkin is my first choice, well I love the taste of it. There a lot of recipe to choose from but finally I have to adapt it by myself, haha, because I have the vision of my pumpkin bread in my mind. I want lovely yellow bread with a spot of red cranberries and a cinnamon sugar filling.
The bread is super soft with a touch of sweetness from brown sugar and richness from butter (as a filling), I fall in love with it from the first bite ^^.
The bread is moist so it take long time to bake, if the top of the bread start to brown, cover it with a piece of aluminium foil and bake until it become firm.

Pumpkin Cranberry Yeast Bread

Make 18 cm bread

Bread
45ml ............................... Water
40ml ............................... Whipping cream
1 ...................................... Egg
80g ................................. Pumpkin (steamed and puree)
1tbsp .............................. Vegetable oil
3g .................................... Instant yeast
200g ............................... Bread flour (depend on your pumpkin, you can use up to 250g)
28g .................................. Light brown sugar
1/2tsp ............................ Salt
40g ................................. Dried cranberries

Filling
30g ................................. Butter (soft)
45g ................................. Brown sugar
1/4tsp ............................ Cinnamon powder

Mix together egg, water, pumpkin puree, and whipping cream.

Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and pumpkin mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

 Add the oil and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. Add the cranberries and knead until smooth.

See how to knead bread, here.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

 Preheat the oven to 180°C.
Place the baking paper in the pan.
Roll the dough into 25x25 cm square.
Mix the sugar and cinnamon together.
Spread the butter over the dough and sprinkle the filling over the dough, then roll into the cylinder.

Cut into 7 pieces and place in the prepared pan.

Let the dough rise until almost double in size, about 30 minutes.

Bake for 35-40 minutes or until golden brown.

Pumpkin Yeast Bread: There's sunlight in every bites.