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Dessert for 8

Cranberry Orange Pumpkin Bread

This spiced pumpkin loaf folds in dried cranberries, bakes until firm, and finishes with a simple orange powdered sugar glaze.

$0.19per serving $
60 minstart to table
8servings

AmericanVegetarianBudgetDessertsThanksgiving on a budgetFallSummer

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/8 tsp allspice
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 1/4 cup oil
  • 1 1/2 tsp orange zest
  • 1 tbsp orange juice
  • 1/3 or 1/2 cup dried cranberries
  • 1 1/2 cups powdered sugar
  • 1 1/2 tsp milk (optional)
  • 2 tbsp dried cranberries (optional)
  • optional extras for flavored icing: vanilla extract or orange zest

Steps

  1. Heat the oven to 350 F and grease a 9-by-5-inch loaf pan with oil.
  2. Whisk the flour, brown sugar, baking soda, baking powder, cinnamon, salt, nutmeg, and allspice in a large bowl.
  3. Stir the egg, pumpkin, oil, orange zest, and orange juice into the dry mixture until just combined.
  4. Fold in the dried cranberries, spread the batter in the pan, and bake for 45 to 50 minutes.
  5. Cool the loaf in the pan for 10 minutes, then transfer it to a rack to cool completely.
  6. Whisk the powdered sugar with the milk and spread it over the cooled loaf.

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