Pumpkin and Cream Cheese Cranberry Bread

Pumpkin and Cream Cheese Cranberry Bread

Ingredients:

• • 200 grams of cooked pumpkin chunks
  • 120 grams (½ cup) milk

• • 2 eggs
  • 100 grams cream cheese, softened at room temperature
  • 30 grams sugar

• • 3 grams yeast
  • 300 grams all-purpose flour
  • 80 grams dried cranberries

• 1 tablespoon oil (for greasing)

Directions:

1. 1. Prepare the Pumpkin Puree:
      • • Add 200 grams of cooked pumpkin chunks and 120 grams of milk to a blender.
        • Blend until smooth to form a puree.

       

   2. Add Eggs:
      • Crack in two eggs and blend again until fully combined.

1. 1. Prepare the Cream Cheese Mixture:
      • Soften 100 grams of cream cheese by leaving it out at room temperature for one hour.
      • Add 30 grams of sugar to the softened cream cheese and mix thoroughly.

1. 1. Combine Mixtures:
      • Gradually add the pumpkin and egg mixture into the cream cheese mixture. Start with a small amount to combine, then add the rest and mix well.
   2. Prepare the Dough:
      • • Add 3 grams of yeast to the wet mixture.

       

      • Gradually add 300 grams of all-purpose flour in two batches, mixing well to form a dough.
   3. Let the Dough Rise:
      • • Cover the dough and let it rise in a warm place until it doubles in size (about 1 hour).

       

   4. Add Cranberries:
      • Once the dough has risen, mix in 80 grams of dried cranberries.

1. 1. Prepare the Baking Container:
      • Grease your hands with a little oil and press down on the surface of the dough.
      • Fill your baking container (lined with parchment paper or a homemade paper box) only up to 40% full to allow room for rising.

1. 1. Second Rise:
      • Cover the container and let the dough rise again until it doubles in size.
   2. Bake:

• • Preheat the oven to 150°C (300°F).
  • Place a tray of water in the oven to create steam for a soft texture.
  • Bake for 30 minutes until the bread is fully cooked and golden.

11. Cool and Serve:

• • Let the bread cool before slicing.
  • Enjoy the soft, springy texture and the rich flavor of pumpkin and cranberries.

Serving Suggestions:

• • Serve warm with a smear of butter or cream cheese.
  • Pair with a hot cup of coffee or tea for a cozy snack.
  • This bread makes a great breakfast with a side of fresh fruit.

Cooking Tips:

• • For added flavor, you can mix in a pinch of cinnamon or nutmeg with the flour.
  • Make sure to use soft cream cheese to avoid lumps in the mixture.
  • Adding steam during baking helps create a soft crust, so don’t skip the tray of water in the oven.

Nutritional Benefits:

• • Pumpkin is rich in vitamin A and fiber, making this bread a nutritious treat.
  • Dried cranberries add antioxidants and a touch of natural sweetness.
  • Cream cheese provides calcium and adds a source of protein.

Dietary Information:

• This recipe contains dairy and gluten, making it unsuitable for those with lactose intolerance or gluten sensitivities.

Storage:

• Store the bread in an airtight container at room temperature for up to 3 days.
• You can also freeze it for up to a month. Just thaw it at room temperature before serving.