| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Breads, Desserts, Lamb, Breakfast |
8 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
All purpose flour |
| 1 2/3 |
c |
Sugar |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Pumpkin pie spice |
| 3/4 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1 |
cn |
Whole berry cranberry sauce |
| 3/4 |
c |
Chopped pecans |
| 2/3 |
c |
Vegetable oil |
| 4 |
|
Eggs |
INSTRUCTIONS
Preheat Oven to 350 degrees. Generously grease two (2) 9 1/4" x 5 1/4" x 2"
loaf pans. In a large bowl, mix together flour, sugar, baking soda, pumpkin
pie spice, salt and baking powder. I 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. Makes 2 loaves. Glaze: In a small bowl, with
fork, mix 1 cup powdered sugar, 1/4 cup undiluted orange juice concentrate
and 1/8 teaspoon allspice, until smooth. Drizzle over the cooled breads.
(To be perfectly accurate I use this orange juice glaze on many items
during the course of 2 weeks, so I use a 6 oz can of frozen oj concentrate,
effectively tripling the recipe. This is a hint). *use Ocean-Spray 16 oz
can, if available.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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