Pumpkin Cranberry Bread with Honey Orange Butter

Ingredients

Pumpkin Cranberry Bread:
  • 1 Tablespoon butter
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 (15 ounce) can pumpkin puree
  • 2 eggs
  • ½ cup packed dark brown sugar
  • ½ cup maple syrup
  • 2 Tablespoons molasses
  • ¼ cup vegetable oil
  • 1 cup dried cranberries
Honey Orange Butter:
  • 1 stick unsalted butter, softened
  • ¼ cup honey
  • 2 oranges, juiced and zested

Directions

Pumpkin Cranberry Bread:

Preheat oven to 350°F. Butter and flour two 9x5 inch loaf pans. In mixing bowl, combine flour, baking powder, salt, cinnamon, nutmeg, cloves, ginger. Combine remaining ingredients in mixing bowl. Beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Pour batter into prepared loaf pans. Bake in preheated oven 50 to 60 minutes, or until wooden skewer inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan. Cool completely on wire rack. Serve with Honey Orange Butter.

Honey Orange Butter:

Reduce orange juice and zest by two-thirds. Cool. Combine with remaining ingredients.

Yield: 14 servings

Source: Bernard R. Guillas, Executive Chef of The Marine Room, La Jolla Beach & Tennis Club; La Jolla, California