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Glazed Cranberry Pumpkin Bread

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."
  • Total Time
    Prep: 15 min. Bake: 65 min. + cooling
  • Makes
    2 loaves

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 9x5-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.
Nutrition Facts
1 slice: 198 calories, 7g fat (1g saturated fat), 27mg cholesterol, 119mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

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