New England Harvest Cranberry Pumpkin Bread

By JanetB-KY on January 18, 2006

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Ingredients

    1. 3 1/2 cups all-purpose flour
    2. 1 2/3 cups sugar
    3. 2 teaspoons baking soda
    4. 1 teaspoon baking powder
    5. 3/4 teaspoon salt
    6. 1 tablespoon cinnamon
    7. 1/2 teaspoon nutmeg
    8. 1/2 teaspoon allspice
    9. 1 teaspoon ginger
    10. 1 teaspoon vanilla extract
    11. 1 teaspoon orange extract
    12. 1 (16 ounce) cans whole berry cranberry sauce
    13. 1 (16 ounce) cans pumpkin
    14. 2/3 cup vegetable oil

Directions

  1. Preheat oven to 350 degrees.
  2. Grease two loaf pans. The original recipe didn't specify size; I use 9 inch pans.
  3. In large bowl, mix all dry ingredients thoroughly.
  4. In second large bowl combine all wet ingredients; mix thoroughly.
  5. Pour wet ingredients into bowl of dry ingredients. Mix just until thoroughly combined. Do not overmix as this will cause tough bread.
  6. Bake at 350 for approximately 60 minutes or until sharp knife inserted in center comes out clean. If neccessary, cover lightly with foil during the last 20 minutes to prevent the edges from burning.
  7. Let cool in pans for ten minutes then turn out onto racks to finish cooling.
  8. Glaze: Mix one cup powdered sugar, 1/4 cup orange juice concentrate, and 1/8 tsp allspice. Drizzle over cooled breads.