Brown Butter Spiced Pumpkin Cranberry Skillet Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 10-inch skillet loaf (about 10 slices)
• Prep Time: 25 minutes
• Cook Time: 40–45 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 10 tbsp (140 g) unsalted butter, divided (for browning + pan + optional drizzle)
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (60 g) whole wheat flour (or more all-purpose)
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 1/2 tsp baking powder + 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tsp ground cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch cloves
• 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/3 cup (80 ml) milk or buttermilk
• 2 tsp vanilla extract
• 1 cup (100 g) fresh or frozen cranberries, halved
• 1/3 cup (40 g) chopped pecans or walnuts (optional)
• 1/2 cup (60 g) powdered sugar + 2–3 tbsp reserved brown butter/maple syrup for drizzle (optional)

Do This

• 1. Heat oven to 350°F (175°C). Grease a 10-inch cast iron skillet with a little butter.
• 2. Brown 10 tbsp butter in a saucepan over medium heat until deep golden and nutty; cool 5–10 minutes.
• 3. Whisk flours, sugars, baking powder, baking soda, salt, and spices in a large bowl.
• 4. In another bowl, whisk pumpkin, eggs, milk, vanilla, and cooled brown butter.
• 5. Pour wet into dry; gently stir just until no dry streaks remain. Fold in cranberries and nuts.
• 6. Scrape batter into skillet, smooth top, and bake 40–45 minutes, until a tester comes out with just a few moist crumbs.
• 7. Cool 20–30 minutes. For drizzle, mix powdered sugar with a bit of reserved brown butter and maple until pourable; drizzle over warm loaf and slice.

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Why You’ll Love This Recipe

• Brown butter adds a deep, nutty flavor that makes this pumpkin loaf taste bakery-level special.
• Tart cranberries cut through the sweetness for a perfectly balanced, cozy autumn bite.
• Baked in a cast iron skillet, the loaf develops a gorgeous rustic crust with a tender, dense crumb.
• Simple pantry ingredients, one pan, and straightforward steps make this very doable for home cooks.

Grocery List

• Produce: Fresh or frozen cranberries
• Dairy: Unsalted butter, milk or buttermilk, eggs
• Pantry: Canned pumpkin puree (not pie filling), all-purpose flour, whole wheat flour (optional), light brown sugar, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves, vanilla extract, maple syrup (for drizzle, optional), chopped pecans or walnuts (optional)

Full Ingredients

Brown Butter

• 10 tbsp (140 g) unsalted butter, divided
  • Use 8 tbsp (113 g) in the batter
  • Reserve about 2 tbsp (27 g) for greasing the skillet and optional drizzle

Pumpkin–Cranberry Skillet Loaf

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (60 g) whole wheat flour
  • Or substitute with another 1/2 cup (60 g) all-purpose flour
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt or table salt
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves (a pinch)
• Optional: 1/8 tsp ground allspice for extra warmth
• 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs, at room temperature if possible
• 1/3 cup (80 ml) milk or buttermilk
• 2 tsp pure vanilla extract
• 1 cup (100 g) fresh or frozen cranberries, halved
  • If using frozen, no need to thaw; keep them frozen until mixing in.
• 1/3 cup (40 g) chopped pecans or walnuts, lightly toasted (optional)

Optional Brown-Butter Maple Drizzle

• 1/2 cup (60 g) powdered sugar
• 1–2 tbsp reserved browned butter, cooled but still pourable
• 1–2 tbsp pure maple syrup
• 1–2 tsp milk or cream, as needed to thin
• Small pinch of salt

Step-by-Step Instructions

Step 1: Prep the oven, skillet, and mix-ins

Arrange a rack in the center of your oven and preheat to 350°F (175°C). Place a 10-inch cast iron skillet on the counter. Rub the bottom and sides of the skillet with a little of the butter (or lightly spray with nonstick spray), making sure to coat all the way up the sides so the loaf releases easily.

Rinse and halve the cranberries if they are large; smaller berries can be left whole. If you are using nuts, toast them lightly in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Transfer to a plate to cool, then chop if not already chopped. Set cranberries and nuts aside.

Step 2: Brown the butter

Place the 10 tbsp (140 g) unsalted butter in a light-colored saucepan or small skillet over medium heat. Melt the butter, then continue to cook, swirling the pan often. The butter will foam, then the milk solids will start to turn golden and smell nutty. This takes about 5–7 minutes from the time it melts.

As soon as the butter is a deep golden-brown and smells toasty (look for browned bits on the bottom but not black), remove from the heat. Pour off about 2 tbsp into a small heatproof bowl to reserve for greasing the pan and optional drizzle, if you like. Let the remaining brown butter cool for 5–10 minutes, until warm but not hot, so it does not scramble the eggs.

Step 3: Whisk together the dry ingredients

In a large mixing bowl, combine the all-purpose flour, whole wheat flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice (if using). Use a whisk to break up any clumps of sugar and distribute the leavening and spices evenly. This helps ensure a uniform crumb and flavor.

If you see any stubborn brown sugar lumps, rub them between your fingers or the back of a spoon until they disappear. Set this bowl aside; this is your dry mixture.

Step 4: Mix the wet ingredients with the brown butter

In a separate medium bowl, whisk together the pumpkin puree, eggs, milk or buttermilk, and vanilla until smooth and well combined. Make sure there are no streaks of egg white remaining.

Slowly drizzle the slightly cooled brown butter (the 8 tbsp portion) into the pumpkin mixture while whisking constantly. This gradual mixing helps the butter emulsify into the batter instead of separating. Whisk just until the mixture is glossy and uniform.

Step 5: Bring the batter together and fold in cranberries

Make a well in the center of the dry ingredients. Pour the pumpkin–brown butter mixture into the well. Using a spatula or wooden spoon, gently stir, scraping from the bottom and turning the bowl, until the batter is just combined. A few small lumps are fine; do not overmix or the loaf may become tough.

Sprinkle the cranberries and optional toasted nuts over the batter. Gently fold them in until they are evenly dispersed. The batter will be thick and spoonable rather than pourable.

Step 6: Bake in the skillet

Scrape the batter into your prepared 10-inch cast iron skillet, smoothing the top with a spatula so it is level. If you like, you can scatter a few extra cranberries or nut pieces over the surface for a rustic look (press them in slightly so they adhere).

Place the skillet in the preheated oven and bake for 40–45 minutes, or until the loaf is deeply golden around the edges and a toothpick or thin skewer inserted into the center comes out with just a few moist crumbs (no wet batter). If you have an instant-read thermometer, the center should read around 200–205°F (93–96°C).

If the top is browning too quickly before the center is done, loosely tent with a piece of foil for the last 5–10 minutes of baking.

Step 7: Cool, glaze, and serve

Remove the skillet from the oven and place it on a wire rack. Let the loaf cool in the skillet for at least 20–30 minutes. This rest helps the crumb set and makes slicing easier, while the loaf is still pleasantly warm.

For the optional drizzle, whisk together the powdered sugar, reserved browned butter, and maple syrup in a small bowl. Add a teaspoon or two of milk or cream as needed until the mixture is smooth and thickly pourable. Add a tiny pinch of salt to sharpen the flavors. Drizzle over the warm loaf in a zigzag pattern.

Slice directly from the skillet into wedges or rustic squares. Serve warm or at room temperature, ideally with coffee, tea, or a mug of cider.

Pro Tips

• Watch the butter closely: Brown butter goes from perfect to burned quickly. Use a light-colored pan if possible so you can see the color change, and remove it from the heat as soon as it is a deep golden with toasty brown bits.
• Use pumpkin puree, not pie filling: Pumpkin pie filling is pre-sweetened and spiced, which will throw off the texture and flavor. Look for pure pumpkin on the label.
• Do not overmix the batter: Once the wet ingredients hit the dry, stir gently just until no dry streaks remain. Overmixing can make the loaf dense and tough.
• Bake in the center of the oven: For even baking and a nicely domed center, keep the skillet on the middle rack. Rotating the pan once during baking can help if your oven has hot spots.
• Let it cool before cutting: It is tempting to slice right away, but letting the loaf rest at least 20 minutes keeps it from crumbling and allows the flavors to settle.

Variations

• Orange-scented version: Add 1 tbsp finely grated orange zest to the wet ingredients and 1–2 tbsp orange juice to the drizzle. The citrus notes pair beautifully with the cranberries.
• Extra crunchy nut topping: Mix 1/3 cup chopped nuts with 2 tbsp brown sugar and 1 tbsp melted butter. Sprinkle over the batter before baking for a crackly, praline-like top.
• Chocolate twist: Fold in 1/2 cup (85 g) dark chocolate chips or chunks along with the cranberries for a richer, dessert-leaning loaf.

Storage & Make-Ahead

Allow the loaf to cool completely before storing. Cover the skillet tightly with foil or transfer slices to an airtight container. The bread keeps well at room temperature for 2–3 days. For longer storage, wrap slices individually and freeze in a freezer-safe bag or container for up to 2 months; thaw at room temperature or warm gently in a low oven (300°F / 150°C) for 10–15 minutes.

You can also make the batter ahead (without the leavening agents) by mixing the wet ingredients and dry ingredients separately, then storing both in the refrigerator for up to 24 hours. When ready to bake, let them come to room temperature, whisk baking powder and baking soda into the dry ingredients, combine, fold in cranberries, and bake as directed.

Nutrition (per serving)

Approximate values per slice (1 of 10, without drizzle): about 280–300 calories, 13 g fat, 38 g carbohydrates, 2 g fiber, 18 g sugar, and 4 g protein. With drizzle, add roughly 40–50 calories and 8–10 g sugar per serving. These numbers are estimates and will vary based on exact ingredients and portion sizes.