Cranberry Pumpkin Bread

2 Loaves
100% would make this recipe for Cranberry Pumpkin Bread again.

A deliciously dense, moist pumpkin bread that is studded with tart, ruby red cranberries. Fabulous for breakfast or as a snack, festive enough to include on a holiday table and makes a terrific tea bread all autumn long. Simply a delicious, irresistibly moist and flavorful bread...it also freezes well!

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Cranberry Pumpkin Bread Ingredients

3 1/2 cups unbleached all-purpose flour	1 can (16 oz) solid pack pumpkin
2 teaspoons baking soda	1 can (16 oz) whole berry cranberry sauce
2 teaspoons pumpkin pie spice	3/4 cup pecans or walnuts, coarsely chopped and toasted (optional)
3/4 teaspoon salt	3/4 cups raw cranberries, fresh or frozen, halved or coarsely chopped (optional)
1 teaspoon baking powder	-- Orange Glaze (optional) --
1 2/3 cups sugar	1 cup powdered sugar
2/3 cup vegetable Oil	1/4 cup orange juice concentrate, undiluted
4 large eggs, at room temperature	1/8 teaspoon ground allspice

Instructions for Cranberry Pumpkin Bread

Preheat oven to 350 degrees F. Grease two 9- by 5-inch loaf pan, dust with flour, tapping out excess.

Spread chopped nuts on baking sheet, toast until fragrant, 5 to 10 minutes. Set aside to cool.

In a mini-food processor, process raw cranberries until coarsely chopped, or chop by hand. Set aside.

Whisk flour, baking soda, pumpkin pie spice, salt and baking powder together in a large bowl. In a medium bowl, combine oil and sugar together with an electric mixer. Add eggs, one at a time, beating well after each addition, until light and fluffy. Beat in pumpkin and cranberry sauce, until smooth. Lightly fold pumpkin mixture into dry ingredients with a spatula until just combined and batter looks thick and chunky. Fold in nuts and raw cranberries, if desired. Scrape batter into prepared loaf pans.

Bake until golden brown, bread has shrunk slightly away from sides of pan and a tester inserted in center comes out clean, 60 to 65 minutes. Cool in pan for 5 minutes, transfer to wire rack to cool. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days or frozen for up to 2 weeks.)

For glaze: In a small bowl, mix 1 cup powdered sugar, 1/4 cup (thawed) undiluted orange juice concentrate and 1/8 teaspoon ground allspice until smooth. Drizzle over bread just before serving, if desired.

Main Ingredient: PumpkinCuisine: American-South

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I can't wait to try this. I usually start baking and freezing breads for the holidays in late Oct. to early Nov. This is one I will definately be making. The picture is great also!