Preheat oven to 350°.

Prepare six mini loaf pans (approx. 3.5 x 5.5”) by coating the insides with butter and flour or baking spray, and set aside.

In a small skillet, toast the walnuts over medium heat just until they become fragrant – about 5 – 7 minutes. Transfer toasted nuts to a small glass bowl, and set aside.

Next, in the same small skillet, brown the butter* over medium-low heat - stirring often. When the butter is lightly browned, carefully add the chopped cranberries and ½ cup of brandy. Stir often, and continue to cook until liquid reduces to a syrup-like consistency and cranberry pieces are plump.

Transfer mulled cranberries to a small glass bowl using a fork to strain them, leaving most of the brown butter and brandy “sauce” in the skillet. Set skillet aside to keep warm on stovetop.

In a large bowl, add all the dry ingredients and whisk together to combine.

In a smaller bowl, add the pumpkin, eggs, oil and water, and whisk together to combine.

Pour combined wet ingredients into combined dry ingredients, and stir together until incorporated. Add half of the walnuts and cranberries (reserve the other half to top the loaves), and fold them into the batter.

Measure a generous ½ cup into each prepared mini loaf pan. Spoon any extra batter equally into pans, and smooth the top of the batter. Sprinkle the reserved walnuts and cranberries on top of each loaf, then bake for 25 – 30 minutes. To avoid over-baking, use a toothpick to test the loaves after about 20 minutes, and gage additional bake time from there.

While the loaves are baking, add the 2 tablespoons of brown sugar and remaining 1 ounce of brandy to the skillet with the warm brown butter mixture. Simmer over low heat until the mixture again reaches a syrup-like consistency. Remove from heat, and keep warm.

We done, remove cakes from the oven and pour the brown butter brandy glaze over them. Allow them to cool in the pans for about 10 minutes, then remove them from the pans and cool completely on a wire rack.

Store in airtight containers for up to two days. Refrigerate or freeze if storing for longer periods. Serve at room temperature or, if possible, slightly warmed.