Time: 3 hours 20 minutes
Complexity: easily
Servings: 10

This soft dessert bread captivates with its autumnal flavor. Pumpkin puree, cranberries, and brown sugar create a moist, rich texture. Maple syrup and pumpkin pie spices infuse it with a zesty aroma, while a dusting of turbinado sugar creates a delicious crust on top.

Ingredients:

• 110g unsalted butter + softened butter for greasing the pan
• 1 cup all-purpose flour + extra for dusting the pan
• 1 cup canned pureed pumpkin puree
• 1 cup light brown sugar
• 1/4 tbsp. maple syrup
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup whole grain flour
• 2 tsp baking powder
• 1.5 teaspoons pumpkin pie spice
• 3/4 teaspoon coarse salt
• 0.5 tsp of soda
• 0.5 cup cranberries, fresh or frozen
• 2 tbsp. l. sugar turbinado

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pumpkin puree, maple syrup, whole grain flour, eggs, turbinado sugar, cranberry, pumpkin pie spice

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Preparation:

Step 1
• Preheat oven to 175°C. Grease and flour a 21x11cm baking pan.
Step 2
• In a small skillet over medium-low heat, melt the butter and cook until golden brown (you'll see tiny brown or light brown specks on the bottom of the pan and the butter has a nutty aroma), 5 to 8 minutes. Remove from heat and let cool completely.
Step 3
• Combine the brown butter, pumpkin, brown sugar, maple syrup, vanilla, and eggs in a large bowl. Whisk until smooth. In a separate bowl, combine the flour, whole-wheat flour, baking powder, pumpkin pie spice, salt, and baking soda. Add to the wet mixture and knead until smooth (but do not beat). Pour the batter into the prepared pan and smooth the surface. Top with cranberries and sprinkle evenly with turbinado sugar.
Step 4
• Bake until the top is golden brown and crispy and a tester inserted into the center comes out clean, 50–55 minutes. Let cool on a wire rack for 15 minutes, then remove the bread from the pan and cool completely.

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