Orange Glazed Cranberry Pumpkin Bread
Yield
2 loavesPrep
25 minCook
65 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 ⅔ | cups |
sugar
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | can |
cranberry sauce
whole berry |
*
|
| ¾ | cup |
pecans
chopped |
|
| ⅔ | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 394 | ml |
sugar
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 3.8 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 1 | can |
cranberry sauce
whole berry |
*
|
| 177 | ml |
pecans
chopped |
|
| 158 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
Directions
Preheat oven to 350℉ (180℃).
Generously grease two 9¼ x 9¼ x 2 inch loaf pans.
In a large bowl, mix together flour, sugar, baking soda, pumpkin pie spice, salt and baking powder.
In a second bowl stir together remaining ingredients until well mixed.
Add pumpkin mixture to flour mixture and stir until all ingredients are well moistened.
Pour batter into loaf pans.
Bake 65 minutes or until breads test done with wooden pick.
Cool in pans 10 minutes then remove to cooling racks.
Completely cool breads then drizzle glaze over top and sides.
Glaze: In a small bowl, with fork, mix 1 cup powdered sugar, ¼ cup undiluted orange juice concentrate and ⅛ teaspoon allspice, until smooth.
Drizzle over the cooled breads.
