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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.'"
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1 h 20 m servings
Original recipe yields 32 servings

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  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. x 3-in. loaf pans. Bake at 350 degrees F 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.

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Read all reviews 5
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this is a great way to get rid of leftover cranberry sauce. I had leftover Blue Cranberry Sauce (from AR) that already had some spices in it. I did use the 2tsp pumpkin pie spice as stated in ...

This bread was heavy, dense and rubbery

I have been searching for this recipe, it is THAT good! Thank you for posting it.

This came out a little too dense and heavy for my liking. The cranberry really mellows the pumpkin flavor, which for me is not a good thing. I love anything pumpkin and this wasn't "pumpkin" eno...

Very moist and yummy!! The glaze is a bit sweet, but still good.