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Pumpkin Cranberry Bread with Sweet Orange Glaze

This moist pumpkin cranberry bread combines pumpkin puree, warm pumpkin pie spices, and tart cranberries in a tender homemade loaf. A sweet orange glaze adds a bright citrus finish, making it a lovely treat for autumn breakfasts, afternoon coffee, or dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 20
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 5 1/4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can pure pumpkin 15 ounces
  • 4 medium eggs
  • 1 cup canola oil
  • 3 teaspoons vanilla extract
  • 1/2 cup orange juice
  • 2 cups fresh or frozen cranberries
  • For the Orange Glaze
  • 1 cup powdered sugar
  • 5 –6 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract

Method
 

  1. Preheat the oven to 350°F (175°C). Spray two 9 × 5-inch loaf pans with nonstick cooking spray.
  2. In a large mixing bowl, combine the flour, pumpkin pie spice, baking soda, and salt. Set aside.
  3. In another large bowl, combine the granulated sugar, pumpkin puree, eggs, canola oil, vanilla extract, and orange juice. Beat by hand until blended.
  4. Add the pumpkin mixture to the dry ingredients and stir just until moistened.
  5. Gently fold in the cranberries.
  6. Divide the batter evenly between the prepared loaf pans.
  7. Bake for 60–65 minutes, or until a wooden toothpick inserted into the center comes out clean.
  8. Cool the loaves in their pans on wire racks for 10 minutes. Remove them from the pans and place them on the racks to cool further.
  9. To prepare the glaze, combine the powdered sugar, vanilla extract, and orange extract in a mixing bowl.
  10. Add the heavy cream or milk one tablespoon at a time, mixing until the glaze reaches the desired consistency.
  11. While the loaves are still warm, spoon the orange glaze over each loaf.
  12. Allow the bread to cool completely before slicing.

Notes

  • This recipe makes two loaves using 9 × 5-inch loaf pans.
  • Fresh or frozen cranberries can be used.
  • Add the cream or milk to the glaze gradually to control its consistency.
  • Spoon the glaze over the loaves while they are still warm.
  • If using 8 × 8-inch loaf pans, allow approximately 10 additional minutes of baking time and check for doneness before removing the bread.