Pumpkin cranberry bread with orange glaze
|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|
This is a really nice moist bread, wonderful with a cup of tea, coffee or a big glass of milk. It says "Autumn" with every bite
(See Gail's Original Version of Recipe)
Talk about the flavors of the season! The pumpkin, cranberry and orange flavors make an appearance in every bite... and in just the right amounts. We added about 20 minutes to the suggested bake time to accommodate for our specific ovens and were thrilled with the result.
Spray 2 9x5 loaf pans with non stick cooking spray.
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 completely.