Cook time: 1 Hr Prep time: 10 Min Serves: 20
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 15 oz can pure pumpkin
4 medium eggs
1 c canola oil
3 tsp vanilla extract
1/2 c orange juice
2 c fresh or frozen cranberries
Directions
1. Preheat oven to 350. Spray 2 9×5 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 and beat by hand until blended.
4. add pumpkin mixture to flour mixture and stir just until moistened, fold in cranberries.
5. spoon batter into prepared loaf pans.
6. bake 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 completely.
7. Orange 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 completely.
8. I have baked these in 8×8 loaf pans with no problem, I had to add about 10 minutes to the cooking time
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