Orange Cranberry Pumpkin Loaf

Orange and cranberries, a great

combination, to add flavour to this

delicious pumpkin bread. 

Ingredients
Makes 1 loaf.

1 cup fresh or frozen cranberries, chopped
(dried cranberry are good also)
1 2/3 cup all purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
(cloves or ginger may also be used,
or pumpkin spices)

Zest from 1 orange, reserving

some for the glaze.

1/2 cup butter at room temp.
1 cup white sugar
1 tsp pure orange extract, or

(vanilla extract)

1 tbsp orange juice

2 large eggs at room temp.
1 cup pumpkin puree,
(canned pumpkin puree with 
no spices is good to use.) 


Preheat oven to 350deg.F
In a large bowl sift or whisk together the flour,
 baking powder, baking soda, salt and spices.

Add the cranberries 

and the orange zest/rind

With an electric beater, 
 beat together the butter and sugar
 until light and fluffy.

Add the eggs and beat well.
Beat in the orange extract 

(or vanilla extract).  orange juice

 and pumpkin purée.

Combine both bowls.

Pour the batter in a loaf pan.
I grease and put parchment paper in the pan.

Bake 350deg.F, about 55-65 minutes.

 (depending on your oven and your pan, 

dark pans and glass pans, 

 cook the contents more 

quickly than light pans).

Insert a toothpick inserted 

in the middle of the loaf, 
if it comes out clean, 

your loaf is done.

Remove from oven and 

place on a wire rack to cool.

Cool about 10 minutes

 before removing from the pan.

The Glaze

1 cup icing sugar/powdered sugar

2 tbsp milk

1 tsp orange extract or orange juice.

(if too thin, add more icing sugar,

if too thick, add more milk)

Spread over loaf.

Enjoy!

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