Pumpkin Bread with Cranberries and Pecans

 

Pumpkin Bread with Cranberries and Pecans (adapted from Molly Yeh)

1 stick unsalted butter

1 cup pureed pumpkin

1 cup brown sugar

1/4 cup maple syrup

1 tsp vanilla

2 eggs

1 cup whole wheat flour

1 cup white flour

2 tsp baking powder

1 tsp cinnamon

3/4 tsp kosher salt

1/2 tsp cardamom

1/tsp tasp baking soda

1/4 tsp allspice

1/2 cup cranberries, chopped

2 T sanding sugar

A handful of pecans

1. Preheat oven to 350 degrees. Spray and line a loaf pan with parchment.

2. Brown the butter and let cool.

3. Whisk together in one bowl the brown butter, pumpkin, brown sugar, maple syurp, vanilla and eggs. Whisk in another bowl the flours, baking powder, baking soda, spices, and salt. Combine and gently mix together. Fold in the cranberries.

4. Scrape into loaf pan. Top with sanding sugar and pecans.

5. Bake 50-55 minutes until a tester comes out clean.