Total Time
20hrs 45mins
Prep 45 mins
Cook 20 hrs

Loaded with all the good stuff. Long rise overnight in the fridge & then long warm up/final raise makes this a weekend or "day off" kind of bread.

Ingredients Nutrition

Directions

  1. Sift together the flour, cinnamon, nutmeg & salt.
  2. Mix the yeast & the warm water in a a small bowl.
  3. Beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended.
  4. Add the yeast to the wet ingredients. Add the dry ingredients, about ½ cup at a time. Add flour & mix until dough comes together - add more flour, a couple of tablespoonfuls at a time, until dough forms from batter.
  5. Knead 10 to 15 minutes (this is where a stand processor and a dough hook would come in handy). At the start, the mixture will look more like a batter than a dough - keep mixing/kneading.
  6. Mix in the pecans, pepitos and raisins, mixing only until incorporated. Add the cranberries and mix as little as possible to avoid crushing them.
  7. Scrape the dough into a lightly buttered large bowl, Cover tightly with plastic wrap and set aside at room temp to rise until nearly doubled in bulk, about 2 hours.
  8. When the dough has doubled, knead gently to deflate, wrap it tightly in plastic and refrigerate over night.
  9. At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant read thermometer. (This will take as long as 3 or 4 hours) - If you don’t have an instant read thermometer, look for the dough to be slightly cool and just a little spongy.
  10. Lightly butter two 8" x 4" bread loaf pans.
  11. Divide dough in two & shape to fit in two bread pans - seam side down.
  12. Cover the pans lightly with a kitchen towel and allow to rise atroom temp for 1½ - 2 hours, or until the dough has nearly doubled – it will rise just above the rims of the pans.
  13. Center a rack in the oven and preheat to 350°F Bake the loaves for about 35 minutes, or until deeply golden.
  14. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temp on the rack.