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Cranberry Pumpkin Bread

By: Blanche Whytsell

"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.'"

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Cook Time:
1 Hr 5 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 32 servings

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 (16 ounce) can whole berry cranberry sauce
1 (15 ounce) can solid pack pumpkin
3/4 cup chopped pecans
2/3 cup vegetable oil
4 eggs
GLAZE:
1 cup confectioners' sugar
1/4 cup 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. 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.