PUMPKIN CRANBERRY LOAF

Pumpkin Cranberry Loaf image

Provided by Molly Yeh

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 14

1 stick unsalted butter, plus softened butter for the loaf pan
1 cup all-purpose flour, plus more for the loaf pan
1 cup canned pure pumpkin puree
1 cup loosely packed light brown sugar
1/4 cup maple syrup
1 teaspoon pure vanilla extract
2 large eggs
1 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup cranberries, fresh or frozen
2 tablespoons turbinado sugar

Steps:

Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
Put the butter in a small skillet over medium-low heat. Melt the butter and let simmer until the butter browns (you'll see tiny tan/light brown specks at the bottom of the skillet and the butter will smell nutty), 5 to 8 minutes. Remove from the heat and let cool completely.
Combine the brown butter, pumpkin, brown sugar, maple syrup, vanilla and eggs in a large bowl. Whisk until smooth. Whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda in a separate bowl. Add to the wet ingredients and whisk until smooth (but don't overmix). Scrape into the prepared loaf pan and smooth the top. Press the cranberries into the top and sprinkle evenly with the turbinado sugar.
Bake until the top is browned and crusty and a tester inserted in the center comes out clean, 50 to 55 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.