Pumpkin cranberry bread with orange glaze
|Categories:||Cakes, Sweet Breads, Quick & Easy|
|Collections:||Thanksgiving Table, Favorite Breads|
|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||15 oz can pure pumpkin|
|1 c||canola oil|
|3 tsp||vanilla extract|
|1/2 c||orange juice|
|2 c||fresh or frozen cranberries|
Pinched by jodymason, and 1,420 more.
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DirectionsPreheat oven to 350.
Spray 2 9x5 loaf pans with non stick cooking sprayCombine flour,pumpkin pie spice, baking soda,and salt in large mixing bowl. set asidecombine sugar,pumpkin,eggs, oil, extract and orange juice in another large mixing bowl and beat by hand until blendedadd pumpkin mixture to flour mixture and stir just until moistened, fold in cranberriesspoon batter into prepared loaf pansbake 60-65 minutes or until wooden toothpick comes clean when inserted into center.cool in pans on wire racks for 10 minutes, remove and set on wire racks to cook completelyOrange Glaze
1 cup powdered sugar
5-6 tablespoons of heavy cream or milk
1/2 teaspoon vanilla
1/2 teaspoon orange extract
Mix well adding the cream/milk one Tbsp at a time until glaze consistency.
While loafs are still warm spoon glaze over each.(I use a small ladle) cool completelyI have baked these in 8x8 loaf pans with no problem, I had to add about 10 minutes to the cooking time