Orange Glazed Cranberry Pumpkin Bread
Submitted by Chef_Mariel
Cranberry pumpkin bread with chopped pecans, pumpkin pie spice, and a tangy orange-allspice glaze drizzled on top. A moist, festive quick bread perfect for fall baking and holiday gifting.
YIELD
2 loavesPREP
25 minCOOK
65 minREADY
90 minThis quick bread combines two fall favorites in one loaf: whole berry cranberry sauce folded into a pumpkin pie spice batter studded with chopped pecans. The cranberries burst with tart sweetness against the warm, spiced crumb.
The recipe makes two full-sized loaves, which is great because one is for keeping and one is for giving away. This is the kind of bread that shows up on doorsteps in November wrapped in cellophane with a ribbon.
The orange-allspice glaze drizzled over the cooled loaves ties everything together. Undiluted orange juice concentrate gives it a punchy citrus flavor that cuts through the sweetness, and a pinch of allspice echoes the warm spices in the bread itself.
Chef Tips
- Stir the wet and dry ingredients together just until moistened. Overmixing makes quick breads tough and dense.
- Test with a wooden pick at 65 minutes. The center should come out clean. If there’s wet batter on the pick, give it another 5 minutes.
- Cool completely before glazing. Warm bread melts the glaze into a thin wash instead of a visible drizzle.
- Grease the pans generously. This is a sticky, sugary batter that clings.
Variations
- Swap pecans for walnuts or leave nuts out entirely for an allergy-friendly version.
- Add a teaspoon of orange zest to the batter for even more citrus flavor throughout.
- Use fresh cranberries instead of canned sauce: fold in a cup of whole berries tossed with a tablespoon of sugar.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Generously grease two 9¼ x 9¼ x 2 inch loaf pans.
In a large bowl, mix together flour, sugar, baking soda, pumpkin pie spice, salt and baking powder.
In a second bowl stir together remaining ingredients until well mixed.
Add pumpkin mixture to flour mixture and stir until all ingredients are well moistened.
Pour batter into loaf pans.
Bake 65 minutes or until breads test done with wooden pick.
Cool in pans 10 minutes then remove to cooling racks.
Completely cool breads then drizzle glaze over top and sides.
Glaze: In a small bowl, with fork, mix 1 cup powdered sugar, ¼ cup undiluted orange juice concentrate and ⅛ teaspoon allspice, until smooth.
Drizzle over the cooled breads.
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