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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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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. From The Best Of Country Cooking 2000 Ingredients:
3 1/2 cups 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 (14 ounce) can whole berry cranberry sauce |
1 (15 ounce) can solid-pack pumpkin |
3/4 cup pecans, chopped |
2/3 cup vegetable oil |
4 eggs |
1 cup confectioners' sugar |
1/4 cup thawed orange juice concentrate |
1/8 teaspoon 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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