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Orange Glazed Cranberry Pumpkin Bread




Source of Recipe


Internet


List of Ingredients




3 1/2 c All purpose flour
1 2/3 c Sugar
2 tsp. Baking soda
2 tsp. Pumpkin pie spice
3/4 tsp. Salt
1 tsp. Baking powder
1 can Whole berry cranberry sauce*
1 15-16 oz, can of pumpkin puree
3/4 c Chopped pecans
2/3 c Vegetable oil
4 Eggs


Recipe



Preheat Oven to 350°ÌŠF.*

Generously grease two (2) 9 1/4" x 5 1/4" x 2" 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. Makes 2 loaves.

Glaze: In a small bowl, with fork, mix 1 cup powdered sugar, 1/4 cup undiluted orange juice concentrate and 1/8 teaspoon allspice, until smooth. Drizzle over the cooled breads. (To be perfectly accurate I use this orange juice glaze on many items during the course of 2 weeks, so I use a 6 oz can of frozen orange juice concentrate, effectively tripling the recipe. This is a hint). *use Ocean-Spray 16 oz can, if available.

NOTES: I replaced 1/3 cup of the oil with 1/3 cup of unsweetened applesauce. A person can replace the total 2/3 cup with unsweetened applesauce, if desired. I also, increased the spice to about 2 1/2-3 teaspoons, but we thought it needed more spice. A person might try adding some ginger. A person might add 1 cup of golden raisins. I added a cup of chopped pecans, and the zest of an orange, and baked these in a 325°ÌŠF. oven 35-40 minutes for the mini size. Recipe makes 8 mini pans, 5.75x3x2.125-inches. I sprayed a 1 cup measuring cup with vegetable oil spray, and just measured 1 heaping cup full of batter into each section. Bake that size 35-40 minutes.