Hey! I said No!

This recipe was a request from my mother, and I was all about it. I love a good pumpkin bread, and this one is just perfect!! The cranberry adds a tang that pairs amazingly with the smooth and spiciness of the pumpkin.

Here’s what you need:

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

Butter and flour the loaf pan, set aside.

Melt the stick of butter and let it brown. I’ve never made brown butter before, so I was a little hesitant. I didn’t want to burn it, but it turned out awesome.

You want to wait until there’s brown bits at the bottom and the butter smells nutty. It smells absolutely amazing!!

You need to let the butter cool completely before adding it into the mix. While I waited for it to cool, I combined the brown sugar, pumpkin, eggs, maple syrup, and vanilla. Once the butter cooled I mixed that in as well.

Then, in a separate bowl, I added both flours, pumpkin pie spice, salt, baking powder, and baking soda. Wish that together as well.

They add the dry ingredients to the wet. Make sure you don’t over mix it. You don’t want to have a tough batter.

Scrape the batter into the loaf pan and then press the cranberries on top of the batter.

Then sprinkle the turbinado sugar over top of the loaf evenly. Place it in the oven for 50 to 55 minutes. I did 50 minutes and it was perfect. You then want to cool it in the loaf pan on a rack for 15 minutes. Then you should unmold it and cool completely.

I realized as I was writing this that I made a mistake (but kept it in the recipe). The original recipe called for only a cup of pumpkin, but I misread it and added 2 cups of pumpkin. I believe that it made the recipe better. The bread was a lot more moist than expected and the pumpkin taste was a lot stronger, which I like.

But in all reality, this recipe is one of my favorite and I will be making this again. I hope that you try it with your families and let me know what you think!!! We only have three more pumpkin recipes left!! I’m excited for the pumpkin recipes but I’m really looking forward to the 25 days of cookies I have planned.

With Light and Love,

Lissie