We Tried Molly Yeh’s Pumpkin Cranberry Bread
Trying Molly Yeh’s Cranberry Pumpkin Bread was a delectable experience that we promise will transport your taste buds into a world of autumnal bliss. Food Network’s Molly Yeh, known for her inventive and delightful recipes, has crafted a masterpiece with this fusion of seasonal flavors. The moist and tender texture of the pumpkin-infused bread serves as the perfect canvas for the burst of tartness from the cranberries. Whether enjoyed as a cozy breakfast treat or a sweet afternoon indulgence, this Cranberry Pumpkin Bread is a testament to the joyous flavors that the fall season brings, and it’s a delightful creation that captures the essence of autumn in every slice. You will definitely want to try this one. And…just an FYI…it’s the brown butter that makes this bread!
Molly Yeh’s Pumpkin Cranberry Bread
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 Add to Shopping List
- 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.