Tuesday, October 2, 2012

TWD: Cranberry Walnut Pumpkin Loaves

My husband was a full-fledged Broad Brook Baker for this recipe.  He procured the mini loaf pans at the King Arthur on-line store and saw to it that the loaves went in and out of the oven before our son's travel soccer game. Tuesdays with Dorie has become a wonderful family affair.  His assistance on this go around made a lot of sense because this combination of flavors is one of his favorites.

Sarah did the stirring.  Loves this job.

Cranberries are beautiful fruit.  The ones I bought were incredibly tangy and tart; this is the way Jason loves them!

The description that the bread would be somewhat like a brioche was very accurate.  The texture was wonderful and you could easily pick up the hint of pumpkin.

This bread is jammed packed with fruit and nuts.

It took almost 3 hours to get to the proper temperature for the second rise.

I ended up dividing the bread into four and they still rose great.

I love the mini loaves; they are just so darn cute.

I had some out of the oven but I very much preferred toasted the next day.  I froze a couple of the loaves and will enjoy all throughout October. I loved this combination of flavors but I want to try and make this same bread to make a pumpkin cinnamon swirl version.  I've almost made up my mind that this will be my end of October rewind recipe.

Until bagels....Broad Brook Bakers signing off.


  1. Glad you had some help in the kitchen. This was a yummy recipe. I'm scared to make bagels--dough in a big pan of boiling water??? Scary.

  2. They look great! I think the cinnamon swirl would be yummy. I did something like it this time around and it worked out nicely. I have ti make this again with fresh cranberries since I could not find any yet.

  3. oh my... you did it just like the recipe said.. they look really good!! I like the idea of mini-loaves.. if i had the pans.. i would have gone for them!!