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You are here: Home / Recipes / BAKING / A new twist on Cranberry Pumpkin Bread – Cranberry Pumpkin Seed Artisan Yeast Bread

A new twist on Cranberry Pumpkin Bread – Cranberry Pumpkin Seed Artisan Yeast Bread

by Sheryl Thompson 33 Comments

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Yummly

 

Cranberry Pumpkin Seed Artisan Yeast Bread – a new twist on that holiday favorite – Cranberry Pumpkin Bread!

Cranberry Pumpkin Seed Artisan Yeast Bread makes an delicious addition to Thanksgiving dinner or any fall meal.  Everyone thinks that making a yeast bread is a lot of work and incredibly time consuming.  Years ago, before wonderful appliances like my KitchenAid stand mixer, it was a lot more work making bread.  I can remember my grandmother kneading bread on her vintage bread board. I loved watching her as it seemed effortless as she rhythmically folded and pressed to get just the perfect texture or “crumb” as she called it.  Like I said it seemed effortless until I tried it myself.  Just like a lot of things in the kitchen of “the good old days”, new appliances really help make the work easier.  God Bless the person who decided to put that dough hook on the stand mixer. That person has my eternal gratitude! My KitchenAid stand mixer makes bread making so easy.  Now there is time involved in bread making but not “hands-on” time.  You do have to wait for the dough to rise twice but you can be doing other things.  Bread can rise alone without being watched! Just be sure to put your precious dough in an area that is warm and free of drafts and ti will take care of itself.

Loaf of Cranberry Pumpkin Seed Artisan Yeast Bread sliced on a wooden cutting board.

This makes a tasty bread to serve with Thanksgiving dinner in place of dinner rolls, and makes a delightful and thoughtful Holiday hostess gift. Cranberry Pumpkin Bread is an old holiday standard but this recipe adds a new twist – Pumpkin Seeds and Yeast.  Cranberry Pumpkin Bread with the volume turned way up! Use the pumpkin seeds from your Halloween Jack O Lantern or from your pie pumpkin.  Toasting instructions for making your own pumpkin seeds is below.

 

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Cranberry Pumpkin Seed Artisan Yeast Bread

Holiday Yeast Bread, Thanksgiving Yeast Bread, Pumpkin Yeast Bread
Print Recipe

★★★★★

5 from 1 reviews

A stunning bread that tastes as good as it looks!

  • Author: Sheryl "Wilderness Wife" Thompson
  • Category: Yeast Bread
  • Cuisine: American

Ingredients

Scale
  • ½ c. warm water (100 degrees F)
  • 2 tablespoons active dry yeast
  • 1 ½ c. boiling water
  • 1 cup rolled oats
  • 1 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/2 cup honey
  • 1 tbs. molasses
  • 2 eggs
  • 1 cup whole wheat flour
  • 5 cup bread flour
  • ¾ cup shelled pumpkin seeds (seeds can be toasted for additional flavor)
  • ¾ cup shelled sunflower seeds
  • 1 ½ cups dried cranberries ( I use Original Craisins)

Instructions

  1. Combine yeast and warm water, dissolving the yeast, and let stand until creamy (takes about 4-5 minutes).
  2. Combine the oats, salt, oil, honey, molasses, and boiling water together and let stand until the mixture reaches 105 degrees F.
  3. In the bowl of a stand mixer, mix the yeast mixture into the oat mixture on low speed until mixed.
  4. Add the two eggs to the mixture and combine well. Using dough hook, gradually add the wheat flour and 2 cups of the bread flour ½ c. at a time alternating as they mix well. Continue to add bread flour ½ c. at a time to make soft dough. Mix until the dough clings to the hook and cleans the sides of the bowl (takes about 3-4 minutes). Continue to knead for 4 minutes or until the dough is smooth and elastic.
  5. Place in a greased bowl, turning to grease the top of the dough. Cover and place in a warm, draft free place to let rise till doubled in size (about2 hours).
  6. Punch the dough down and gently work in the seeds and cranberries with your hands. Reserve ½ cup of mixed seeds to decorate crust. Make sure that the seeds and cranberries get evenly distributed through the dough.
  7. Grease a large sheet pan.
  8. Divide the dough into 3 pieces. Shape into loaves and place them on the pan with seam side down. Sprinkle the reserved seeds onto the top of each loaf and press into the dough.
  9. Cover with damp towel and let rise in warm draft-free place until doubled in size, about 90 minutes.
  10. Preheat the oven to 375 degrees. Bake loaves for 30 – 40 minutes until they are golden brown and sound hollow when tapped.

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Don’t throw away those pumpkin seeds!

Carving a pumpkin, how to clean your pumpkin seeds
Definitely save your pumpkin seeds…… a healthy and tasty treat!

After carving the Jack O lantern for the front porch or making the fresh puree for the pumpkin pie, why waste all those tasty seeds when you can turn them into a tasty treat.

The first step in the preparation is separating the seeds from the stringy pumpkin “guts”. As I scoop the seeds and guts from the pumpkin, I place them on a few layers of newspaper. Then I pick the larger clumps of pumpkin fiber from the seeds. Next I put the seeds in a large bowl of warm water, The seeds will float to the top. As they do, I rub them between my hands to remove the last of the pumpkin residue and place them in a saucepan full of water.

Step 2 is removing the shells from the pumpkin “meats” inside. To do this I put the seeds in a large pot of water – 1 quart of water for every 2 cups of seeds is a pretty good ratio. Add 2 tbs. of salt to each quart of water. Bring the seeds and salted water to a boil and boil for 30 minutes. Drain the seeds in a colander and let them cool enough to be able to touch them. Then just pick up the seed in one hand and pull the shell off with your other hand. The shells will come off the seed fairly easily.

At this point they are ready to use in the above bread recipe or you can toast them in the oven for a yummy and healthy snack. Oil a sheet pan and spread the pumpkin seed meats on it in a thin layer. You can salt them or sprinkle them with different seasonings like garlic powder. Cook in a 300 degree oven for 30-40 minutes.

Tasty toasted pumpkin seeds
Toasted and tasty pumpkin seeds are a great as addition to your favorite recipe or a nutritious snack all on their own!

For more delicious bread recipes including bread recipes using your KitchenAid stand mixer, Crockpot Bread recipes (yes, you can make bread in your slow cooker!), and healthy multi-grain bread recipes visit my Bread Recipe page by clicking here.

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Yummly

Filed Under: BAKING, BREADS, BISCUITS, MUFFINS, DOUGHNUTS, Recipes Tagged With: Maine, Maine North Woods, Maine Northwoods, Maine recipe, Maine Recipes, old Maine recipes, pumpkin recipes, Thanksgiving recipes, yeast bread recipes

Comments

  1. Tony Kincl says

    March 19, 2022 at 1:22 PM

    What size bread pans do you use?

    Reply
    • Sheryl Thompson says

      April 4, 2022 at 1:17 PM

      I use 9x5x3.

      Reply
  2. Jenny says

    November 18, 2021 at 3:38 PM

    Can this bread be frozen?

    Reply
    • Sheryl Thompson says

      November 19, 2021 at 9:03 PM

      Yes, it can. Let it cool completely, then wrap it tightly in plastic wrap. Wrap it again in foil. The double wrapping will keep away freezer burn. Thaw it out on the counter overnight when ready to use. It will keep 6 months.

      Reply
  3. Lindsey @ American Heritage Cooking says

    November 16, 2014 at 10:51 PM

    Cranberry bread is one of my favorite loafs to indulge in at the grocery store! Can’t wait to try yours at home! I’m sure it’s a million times better!

    Reply
  4. Jessica Lane says

    November 16, 2014 at 5:32 PM

    THIS IS BEAUTIFUL! I have to try it – I usually make more “cranberry quick breads” but this looks like it’s worth the extra time. We have pumpkin seeds ready to go so it was meant to me! So glad I found you! 🙂

    Reply
  5. Mrs. AOK says

    November 16, 2014 at 8:44 AM

    Thank you for sharing your yummy recipe at the Mommy Monday Blog Hop party 🙂
    XOXO

    ★★★★★

    Reply
  6. Friday Features (Linky) says

    November 14, 2014 at 7:31 PM

    Thank you for sharing your recipe on Merry Monday Linky Party this week!!!
    Your recipe looks delicious!!!
    Stop by this weekend to add to another Linky Party.
    [email protected] Oh My Heartsie Girl
    Have a great weekend!!

    Reply
  7. Audrey says

    November 12, 2014 at 1:15 PM

    What a delicious looking bread! I wish I had saved my pumpkin seeds but I already ate them.

    Thanks for sharing on Tasty Tuesdays.

    Reply
  8. Heather @ Divas Run for Bling says

    November 12, 2014 at 1:09 PM

    Thanks for sharing! I have pinned this post to the Bloggers Brags Pinterest Group Board.

    Reply
  9. Jess says

    November 11, 2014 at 2:48 PM

    What a neat recipe!

    Reply
  10. Terry says

    October 5, 2013 at 12:51 PM

    HOW MADDENING! I was following this recipe. At first it said 5 cups of bread flour, and then when I was doing the steps, it says 2 cups. So many positive comments and nobody caught this? A waste of my ingredient and time! Thanks for NOTHING!

    Reply
    • Sheryl T "The Wilderness Wife" says

      October 6, 2013 at 6:10 AM

      Sorry that you had a problem reading the directions. They are written in the manner that the majority of bread recipes are written. If you haven’t baked bread a lot, it might be confusing. The recipe calls for you to initially mix the yeast/egg mixture with the wheat flour and 2 cups of the bread flour, alternating in 1/2 cup increments. Then the balance of the bread flour (3 cups) is added in 1/2 cup increments. If one adds all the bread flour at once, the full 5 cups, you would get a very lumpy mess. Adding in increments, allows the dough to absorb the flour and stay smooth.
      “Using dough hook, gradually add the wheat flour and 2 cups of the bread flour ½ c. at a time alternating as they mix well. Continue to add bread flour ½ c. at a time to make soft dough.”
      You sound very angry and I am so sorry that the recipe caused you such stress.

      Reply
  11. Six Sisters says

    October 30, 2012 at 6:42 PM

    The bread looks so delicious and the pumpkin seeds will be fun too! Thanks for linking up to our Strut Your Stuff Saturday! We hope you’ll be back soon! -The Six Sisters

    Reply
  12. Winnie says

    October 28, 2012 at 6:23 PM

    It’s a beautiful looking bread
    Love your recipe
    I’m pinning this

    Reply
  13. Luna Miranda says

    October 28, 2012 at 3:13 PM

    pumpkin seeds can be addicting!:p
    i couldn’t seem to stop once i have started eating it.
    the bread looks delicious!

    Reply
  14. Nicole says

    October 28, 2012 at 2:57 AM

    What a yummy fall bread! I will baking lots of bread once it cools down in my area 🙂

    Reply
    • Sheryl T says

      October 28, 2012 at 8:01 AM

      I agree. There’s nothing like the crisp, cool weather in the fall to bring out the “inner baker” in us all!

      Reply
  15. annie @ montanasolarcreations says

    October 28, 2012 at 12:28 AM

    This looks so yummy, I am definitely going to make this bread! We would love for you to share this at Snacktime Saturday link up! http://www.montanasolarcreations.com/2012/10/snacktime-saturday-week-8-guest-host.html

    Reply
  16. Sarah says

    October 27, 2012 at 11:15 PM

    Hi! I am your newest follower and was hoping that you would stop by and follow me back!!

    http://www.enjoyingtheepiphany.co

    Thanks,
    Sarah

    Reply
  17. Ewa says

    October 27, 2012 at 6:54 PM

    great recipe, the bread looks amazing!

    Reply
  18. Jessica says

    October 26, 2012 at 4:19 PM

    That bread looks fantastic. Thanks for the instructions on how to prepare pumpkin seeds. I have a big pumpkin sitting on my porch out front and I will be sure to save the seeds once I carve it. Thank you so much for sharing this on Meatless Monday 🙂

    Reply
  19. Becky says

    October 26, 2012 at 8:39 AM

    Oh my goodness!! I love this bread!! Thanks for sharing at Foodtastic Friday!

    Reply
  20. LaQuita (justusgirls) says

    October 26, 2012 at 7:48 AM

    Oh this looks so good and perfect for the weather right now. New follower from Foodtastic Friday! Looking forward to reading more recipes! 🙂

    Reply
  21. Christine says

    October 25, 2012 at 4:23 PM

    Absolutely YUMMY!!!! I have to try that bread!

    Thanks so much for sharing this at TheDIYDreamer.com – From Dream to Reality!

    Reply
  22. Nancy Roberts says

    October 24, 2012 at 5:25 PM

    I like the sound and the look of this bread~ it’s such a comfort food for sure! Thanks for the recipe, I’ll be pinning this one! Blessings, Nancy at livininthegreen

    Reply
  23. Dawn aka Spatulas On Parade says

    October 24, 2012 at 2:52 PM

    several of my favorite things all in one bread. thanks for sharing! I saw your link over at Earning My Cape:super link party.
    Dawn here from http://spatulasonparade.blogspot.com and I have a facebook page. Hope you’ll stop by 🙂

    Reply
  24. Holley says

    October 23, 2012 at 11:36 AM

    This looks delicious! I love artisan breads, and toasted pumpkin seeds are a favorite of ours every Fall. I never realized that you could shell the pumpkin seeds, as we’ve always eaten them whole. Are they more tasty than leaving the shell on? Thanks for sharing with us for Tasty Tuesday over at aletteredlife.blogspot.com.

    Reply
  25. Michele says

    October 23, 2012 at 11:34 AM

    that looks BEAUTIFUL! I can’t believe how yummy your bread looks. I will have to makes some just to see if I can make it turn out so lovely. I love artisan bread…can’t wait to give it a try!!

    Reply
  26. [email protected] to the Basics! says

    October 22, 2012 at 3:40 PM

    Great recipe! This is much more fun than plain whole wheat bread.

    Reply

Trackbacks

  1. French Baguette Recipe - The Wilderness Wife says:
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