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Pumpkin Cranberry Twists

Pumpkin Cranberry Twists
These beautiful twists are perfect alongside a harvest celebration meal.
Yield 16 rolls



  • 4 1/2 cups bread flour (divided)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 teaspoon table salt
  • 3/4 cup warm water (110-115°)
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1 large egg (beaten)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • Egg wash: 1 lightly beaten egg


  • In stand mixer bowl, combine 1 cup flour, yeast and salt; whisk to combine. Add warm water. Using paddle attachment, blend on low speed until well combined. Add pumpkin, maple syrup, oil, ginger, cinnamon, allspice and egg; blend on low speed for 30 seconds. Beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 7 to 10 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch down dough; turn out onto lightly floured surface. Knead in cranberries and nuts. Divide dough into 16 pieces and roll each piece into a 12-inch rope. Fold each rope in half, twist strands once, pinch ends to seal and place on lightly greased or parchment-lined baking sheets 2-inch apart. Cover; let rise until indentation remains after touching, about 45 minutes.
  • Preheat oven to 425°F.
  • Brush beaten egg over twists. Bake for about 15 minutes or until twists are golden brown. Remove from baking sheet; let cool slightly on racks before serving.

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