Cranberry Pumpkin Ring
Festive, fragrant, and totally show-stopping.
A pumpkin-spiced yeast ring filled with cranberry-orange filling and drizzled with a sweet orange glaze. The most dramatic bread you can put on the holiday table.
- Category
- Breads & Sauces
- Servings
- 15
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- 3½ to 4 cups all-purpose flour
- 1 package active dry yeast
- ½ cup milk
- ⅓ cup granulated sugar
- ¼ cup butter or margarine
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 egg
- 1 cup canned pumpkin
- 1½ cups whole wheat flour
- ½ cup cranberries
- ½ cup sugar
- 1 teaspoon finely shredded orange peel
- ½ teaspoon ground cinnamon
- 2 tablespoons butter, softened
- 1 cup sifted powdered sugar
- 4 teaspoons milk
- ¼ teaspoon orange extract
Instructions
- 1
In a mixer bowl combine ½ cup flour and yeast. Heat milk, sugar, butter, and spices until warm (115° to 120°F). Add to flour; beat at low speed, then add egg and pumpkin. Beat 3 minutes on high. Stir in whole wheat flour and remaining all-purpose flour.
- 2
Turn dough onto floured surface. Knead 6 to 8 minutes. Place in greased bowl; let rise until nearly double, about 1 hour.
- 3
For filling, cook cranberries, sugar, orange peel, cinnamon, and 1 tablespoon water over medium heat until berries pop. Chill.
- 4
Punch dough down; rest 10 minutes. Roll into 15×10-inch rectangle. Spread with softened butter and cranberry filling. Roll up jelly-roll style; seal seam. Form into a ring on a greased baking sheet.
- 5
With kitchen shears, make cuts from outer edge to center at 1-inch intervals. Let rise 30 minutes.
- 6
Bake at 375°F for 25 to 30 minutes, covering with foil last 10 minutes. Cool; drizzle with glaze.
Recipe shared by Gerry D