Pumpkin Cranberry Bread With Orange Glaze

★★★★☆ 26 Reviews
Gaillee avatar
By Gail Herbest
from Bangor, ME

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.

Blue Ribbon Recipe

Talk about the flavors of the fall season! Pumpkin, cranberry and orange flavors make an appearance in every bite of this quick bread... and in just the right amounts. The flavor combination is amazing. We could enjoy this for dessert every night.

— The Test Kitchen @kitchencrew
serves 20
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients

  • FOR BREAD
  • 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 can
    pure pumpkin (15 oz )
  • 4 md
    eggs
  • 1 c
    canola oil
  • 3 tsp
    vanilla extract
  • 1/2 c
    orange juice
  • 2 c
    fresh or frozen cranberries
  • FOR ORANGE GLAZE
  • 1 c
    powdered sugar
  • 5-6 Tbsp
    heavy cream or milk
  • 1/2 tsp
    vanilla extract
  • 1/2 tsp
    orange extract
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How To Make

  • 1
    Preheat oven to 350. Spray 2 9x5 loaf pans with non-stick cooking spray.
  • 2
    Combine flour, pumpkin pie spice, baking soda, and salt in large mixing bowl. Set aside.
  • 3
    Combine sugar, pumpkin, eggs, oil, extract, and orange juice in another large mixing bowl. Beat by hand until blended.
  • 4
    Add pumpkin mixture to flour mixture and stir just until moistened.
  • 5
    Fold in cranberries.
  • 6
    Spoon batter into prepared loaf pans.
  • 7
    Bake 60-65 minutes or until a wooden toothpick comes clean when inserted into the center. Cool in pans on wire racks for 10 minutes. Remove from pan and set on wire racks to cool.
  • 8
    Prepare the orange glaze by adding powdered sugar and extracts to a mixing bowl. Add the cream/milk on tablespoon at a time and mix until glaze consistency.
  • 9
    While loaves are still warm spoon glaze over each (I use a small ladle). Cool completely.
  • 10
    I have baked these in 8x8 loaf pans with no problem. I had to add about 10 minutes to the cooking time.
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