Pumpkin Cranberry Braided Loaf

Long weekend = bread baking. Finally made bread with my kitchenaid! Last time I made this, I used my bare hands to make half of this recipe and may have dislocated my shoulder. Ha... that was 3 years ago. I'd like to say I'm back to bread making (inspired by a lovely classmate who makes delicious bread), but I just can't find the time between all my tv watching, eating and maybe some studying (?) ;P

This bread is super fluffy, soft and moist. I wish I had some left over to make some bomb french toast or bread pudding, but I distributed it to most of my friends. Wouldn't you like to be my neighbor? :D

Pumpkin Cranberry Braided Loaf

makes 2 loaves
adapted from King Arthur Flour

15 oz can pumpkin puree
2 large eggs
4 tbsp unsalted butter, melted

1.5 tsp cinnamon
1 tsp ground ginger
1.5 tsp salt
1 tbsp instant yeast (I used 1 packet of Red Star Platinum Instant Yeast)
1/3 cup dark brown sugar
4 3/4 cups flour (separated)
2/3 cup dried cranberries, chopped

1. In stand mixer bowl with paddle attachment, combine pumpkin, eggs, brown sugar, melted butter and mix on low until blended
2. Add spices, yeast, salt and 2 3/4 cups of flour. Mix on low speed until combined
3. Add remaining 2 cups of flour and mix on low until a shaggy dough forms
4. Switch to dough hook and knead on medium speed for 5-8 minutes until dough is smooth and elastic. Add 1 tbsp of flour at a time if it is still wet. But this is a really sticky dough and will stick to the bottom of your mixer bowl. Add dried cranberries and mix for 1 min until evenly dispersed
5. Transfer dough to lightly oiled bowl, cover with greased plastic wrap and let rise for 1-1.5 hrs. It should expand a little bit
6. Turn dough out on lightly floured surface and flour over it if it is too sticky to handle. Divide in half and then divide the half into 3 equal pieces. Roll the pieces into a log about 1.5" diameter. Make a tight braid on a lightly greased baking tray with 3 logs and pinch and tuck ends under bread. Repeat with the other 3 logs
7. Cover braided loaf with lightly greased plastic wrap and rise in a warm place for 1-1.5 hrs. (I only waited about 1 hr and it had expanded a quite a bit but not doubled)
8. Bake bread at preheated oven 350F for 25-30mins, until lightly brown. The loaf is quite light in color so don't overbake. You can tap on the outside and it should make a hollow sound. Cool on wire rack.
9. Serve with jams, butters or whatever you like!