Glazed Cranberry Pumpkin Bread |
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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 32 |
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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. Ingredients:
3-1/2 cups king arthur unbleached 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 can (14 ounces) whole-berry cranberry sauce |
1 can (15 ounces) solid-pack pumpkin |
3/4 cup chopped pecans |
2/3 cup vegetable oil |
4 eggs |
glaze: |
1 cup confectioners' sugar |
1/4 cup thawed orange juice concentrate |
1/8 teaspoon ground allspice |
Directions:
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. loaf pans.
2. Bake at 350° 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. Yield: 2 loaves.
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