1 tablespoon butter

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1 (15 ounce) can pumpkin puree
2 eggs
1/2 cup packed dark brown sugar

1/2 cup maple syrup

2 tablespoons molasses

1/4 cup vegetable oil
1 cup dried cranberries

Preheat oven to 350°F. Butter and flour 2 - 9x5" 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.

Honey Orange Butter

1 stick unsalted butter, softened
1/4 cup honey

2 oranges, juiced and zested
Reduce orange juice and zest by 2/3. Cool. Combine with remaining ingredients.