Glazed Cranberry Pumpkin Bread Recipe

5 5 6
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Glazed Cranberry Pumpkin Bread Recipe

Read Reviews
5 5 6
Publisher Photo
Pairing canned pumpkin and cranberry sauce in a quick bread was Blanche Whytsell's imaginative idea. "The result is moist and tasty," she divulges from her Arnoldsburg, West Virginia kitchen. "The orange glaze drizzled over the loaf adds a colorful finishing touch."
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling

Ingredients

  • 3-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup chopped pecans
  • 2/3 cup vegetable oil
  • 4 eggs
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 cup thawed orange juice concentrate
  • 1/8 teaspoon ground allspice

Directions

In a large bowl, combine flour, sugar, pie spice, baking soda, baking powder and salt. In another bowl, combine the cranberry sauce, pumpkin, pecans, oil and eggs; stir into dry ingredients and mix well. Pour into two greased 9-in. x 5-in. loaf pans.
Bake at 350° for 65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Combine glaze ingredients; drizzle over loaves. Yield: 2 loaves.
Originally published as Cranberry Pumpkin Bread in Country Woman September/October 1998, p41

Nutritional Facts

1 slice: 198 calories, 7g fat (1g saturated fat), 27mg cholesterol, 119mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

  • 3-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup chopped pecans
  • 2/3 cup vegetable oil
  • 4 eggs
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 cup thawed orange juice concentrate
  • 1/8 teaspoon ground allspice
  1. In a large bowl, combine flour, sugar, pie spice, baking soda, baking powder and salt. In another bowl, combine the cranberry sauce, pumpkin, pecans, oil and eggs; stir into dry ingredients and mix well. Pour into two greased 9-in. x 5-in. loaf pans.
  2. Bake at 350° for 65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Combine glaze ingredients; drizzle over loaves. Yield: 2 loaves.
Originally published as Cranberry Pumpkin Bread in Country Woman September/October 1998, p41

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Reviews forGlazed Cranberry Pumpkin Bread

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manga User ID: 4211076 236968
Reviewed Nov. 8, 2015

"I didn't think there was enough cranberry or pumpkin taste. . I was surprised at the amount of flour that was added. It was moist, but nothing to rave about."

MY REVIEW
TiaToby User ID: 6010687 30625
Reviewed Nov. 11, 2013

"One word: delicious!"

MY REVIEW
spooky56_75 User ID: 4718542 50893
Reviewed Oct. 22, 2013

"My Mom made this bread for years and I finally figured out where she got the recipe!! It is delicious....moist and full of flavor."

MY REVIEW
mvdeporre User ID: 4861134 47781
Reviewed Nov. 15, 2011

"This bread was delicious. The only changes I made were, I added a cup of cinnamon chips and divided the recipe into three smaller loaf pans. The flavors were so great! I'm making it again!"

MY REVIEW
lvpoohbr2 User ID: 1524713 30623
Reviewed Oct. 15, 2009

"This is the most wonderful cranberry pumpkin bread recipe ever. I have been making it since it first appeared in the Country woman 1998 issue. I get raves every year when I make it as gifts for Christmas. Ü"

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