PUMPKIN CRANBERRY BREAD WITH ORANGE GLAZE

Pumpkin Cranberry Bread With Orange Glaze image

Provided by Gail Herbest

Time 1h10m

Number Of Ingredients 17

FOR BREAD
3 c all-purpose flour
5 1/4 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
3 c granulated sugar
1 can(s) pure pumpkin (15 oz )
4 medium eggs
1 c canola oil
3 tsp vanilla extract
1/2 c orange juice
2 c fresh or frozen cranberries
FOR ORANGE GLAZE
1 c powdered sugar
5-6 Tbsp heavy cream or milk
1/2 tsp vanilla extract
1/2 tsp orange extract

Steps:

1. Preheat oven to 350. Spray 2 9x5 loaf pans with non-stick cooking spray.
2. Combine flour, pumpkin pie spice, baking soda, and salt in large mixing bowl. Set aside.
3. Combine sugar, pumpkin, eggs, oil, extract, and orange juice in another large mixing bowl. Beat by hand until blended.
4. Add pumpkin mixture to flour mixture and stir just until moistened.
5. Fold in cranberries.
6. Spoon batter into prepared loaf pans.
7. Bake 60-65 minutes or until a wooden toothpick comes clean when inserted into the center. Cool in pans on wire racks for 10 minutes. Remove from pan and set on wire racks to cool.
8. Prepare the orange glaze by adding powdered sugar and extracts to a mixing bowl. Add the cream/milk on tablespoon at a time and mix until glaze consistency.
9. While loaves are still warm spoon glaze over each (I use a small ladle). Cool completely.
10. I have baked these in 8x8 loaf pans with no problem. I had to add about 10 minutes to the cooking time.