Cranberry Walnut Pumpkin Loaf { TWD BWJ }

I've got a good one for you today... A perfect Fall bread complete with pumpkin, cranberries and just the right amount of spice.  Trust me,the smell coming out of my kitchen when this one was baking had me forgetting I was in warm Southern Califorinia and suddenly thinking I was somewhere along the Hudson surrounded by the crisp Autumn air and magic of foliage in October.  

I admit when I first saw this recipe was chosen for today's Tuesdays With Dorie, I thought it was more of a quick bread (rather than a bread raised with yeast) and I was a little disappointed when I realized it wasn't.  Then I noticed the book said it needed to rest in the refrigerator over night and I wondered if it was worth the effort and time.  Well, I think it is.  Luckily, I made this in advance before heading on our trip to Istanbul otherwise I would have probably waited until the last minute and missed the opportunity.  It doesn't take much time to make just needs the right timing so it can get a sufficient rise. The dough is a bit sticky, but in my opinion more forgiving than the whole wheat loaves from September.  The pumpkin gives the dough a beautiful orange hue and the cranberries, raisins, and walnuts add the finishing touches. It really does celebrate the season's colors... Can you tell I'm a little nuts about Fall?

The result once out of the oven is a slightly sweet, nutty, and super moist bread. The tart from the cranberries (I couldn't find fresh, so used frozen) is a great compliment and it's perfectly flecked with just the right amount of cinnamon and nutmeg.  I toasted it and topped with a little butter.... Delish!!

For the recipe, check out Rebecca's post at  This Bountiful Backyard.