The Marcus Whitman Hotel - Walla Walla, WA
Antonio Campolio developed this recipe with his mother, Jelema, who is the lead baker at the Greenbrier Resort in West Virginia. The bricohe is wonderful with coffee and some whipped cream on the side, and is a natural bread to serve on Thanksgiving Day.
- 1 cup canned pumpkin purée, divided
- 1/2 cup (1 stick) butter
- 1 teaspoon pumpkin pie spice
- 1 teaspoon mace
- 5 cups all-purpose flour
- 1 cup dried cranberries
- 1/2 cup lukewarm milk
- 2 eggs
- 2 tablespoons sugar
- 2 teaspoons active dry yeast
- 1/2 teaspoon salt
In the bowl of a stand mixer fitted with a paddle attachment, combine 1/2 cup pumpkin purée with the butter, pumpkin pie spice, and mace. Mix on medium speed until light and fluffy. Scrape off any mixture that’s clinging to the paddle into the bowl, then remove the paddle and screw on a dough hook attachment. Add the remaining pumpkin purée, along with the flour, cranberries, milk, eggs, sugar, yeast, and salt. Mix on low speed until the mixture forms a smooth ball of dough that pulls away from the sides of the bowl, about 15 minutes. The dough should be stiff. Transfer the dough to a lightly oiled bowl, turning it over to coat it with oil. Cover and leave the dough in a warm area until doubled in size, about 2 1/2 hours.
Divide the dough in half and shape each half into a log. Place each loaf in a loaf pan. Cover with a dry cloth and let stand in a warm spot for 45 minutes to 1 hour. Preheat the oven to 375˚F.
Bake the loaves until golden brown, about 45 to 50 minutes. The loaves should sound hollow when gently tapped. Let cool for 1 hour.