Pumpkin Cranberry Bread With Orange Glaze
NeedTaste |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.. 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.
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INGREDIENTS :
FOR BREAD3 cup(s) all-purpose flour
5 1/4 teaspoon(s) pumpkin pie spice
2 teaspoon(s) baking soda
1 1/2 teaspoon(s) salt
3 cup(s) granulated sugar
1 can(s) pure pumpkin (15 oz )
4 medium eggs
1 cup(s) canola oil
3 teaspoon(s) vanilla extract
1/2 cup(s) orange juice
2 cup(s) fresh or frozen cranberries
FOR ORANGE GLAZE
1 cup(s) powdered sugar
5-6 tablespoon(s) heavy cream or milk
1/2 teaspoon(s) vanilla extract
1/2 teaspoon(s) orange extract
INSTRUCTIONS :
Preheat oven to 350. Spray 2 9x5 loaf pans with non-stick cooking spray. ombine flour pumpkin pie spice baking soda and salt in large mixing bowl. Set aside. ombine sugar pumpkin eggs oil extract and orange juice in another large mixing bowl. Beat by hand until blended. dd pumpkin mixture to flour mixture and stir just until moistened. old in cranberries. poon batter into prepared loaf pans. ake 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. repare 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. hile loaves are still warm spoon glaze over each I use a small ladle. Cool completely. have baked these in 8x8 loaf pans with no problem. I had to add about 10 minutes to the cooking time.