Each year when fall rolls around and the pumpkin pie spice and canned pumpkin makes it into the house Jim always reminds me he does not like pumpkin. Each year I remind him of all the pumpkin recipes he likes! This year was no different and the result this year was the same. He took a bite of this pumpkin cranberry loaf by Molly Yeh, a Food Network chef and he said how much he really liked this loaf! Needless to say, I really liked it too, it’s sweet but not too sweet and the coarse sugar on top makes it feel like it came from a bakery. There is just enough tart from the cranberries.
This is a delicious loaf and would make any friend or neighbor happy they received it!

INGREDIENTS

• 1 stick unsalted butter
• 1 cup all purpose flour
• 1 cup canned 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 (I used all purpose flour for this)
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 3/4 teaspoon kosher salt
• 1.2 teaspoon baking soda
• 1/2 cup fresh cranberries
• 2 Tablespoons turbinado sugar

DIRECTIONS

Preheat oven to 350 degrees. Grease an 8 1/2 x 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 will see tiny little brown specs on the bottom of the pan and the butter will begin to smell nutty. About 5-8 minutes. Remove from heat and cool completely.

Combine the brown butter, pumpkin, brown sugar, maple syrup, vanilla, and eggs in a large bowl. Whisk until smooth. Whisk together the flours, baking powder, pumpkin pie spice, salt, and baking soda in a separate bowl. Add to the wet ingredients and whisk until smooth, trying not to over mix. Scrape the mixture into the prepared loaf pan and smooth the top. Press the cranberries into the top of the batter. Sprinkle the top with the turbinado sugar, don’t skimp!

Bake until the top is browned and crusty and a tester inserted in the center comes out clean. 50-55 minutes. Cool on a baking rack for 15 minutes. then Un mold to cool completely.

Enjoy!

What a year we are having. I don’t know about you but my cooking has been up and down partially because of the pandemic, but also because Jim, was deployed to Afghanistan during much of this time. He is home and we are enjoying getting back to some normalcy, but that’s still difficult with Covid 19 not letting go. I have some great recipes coming up for you and a few restaurants we were able to go to while the covid numbers were low in our area.
Today’s recipe is one of my absolute favorites. I made this a couple of times this fall when the apple orchards opened up. I made my own apple crisp, but your favorite store-bought will work just as well.

INGREDIENTS

• 1 1/2 cups prepared apple crisp, cooled
• 1/4 cup prepared caramel sauce, more to drizzle if desired
• 2 cups heavy whipping cream
• 1 cup sweetened condensed milk

DIRECTIONS

Beat the heavy cream until soft peaks form. Add sweetened condensed milk and continue to mix until slightly thickened. Fold in the apple crisp and caramel. Put the mixture in a freezer-friendly container and freeze for six hours. When ready to serve, drizzle with extra caramel sauce if desired.

Enjoy!