Cranberry Pumpkin Bread

Cranberry Pumpkin Bread

3 ½ C. All-purpose flour
1 tsp. baking powder
2 tsp. baking soda
¾ tsp. salt
1 2/3 C. sugar
2 tsp. pumpkin pie spice
1 (16 oz.) can whole-berry Cranberry sauce
1 (15 oz.) can pumpkin (or 2 C. fresh)
4 large eggs, lightly beaten
2/3 C. vegetable oil
¾ C. chopped walnuts or pecans
Orange Glaze (optional)

Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Combine cranberry sauce and next three ingredients; add to dry ingredients, stirring just until blended. Stir in nuts. Pour batter into two greased 9- x 5- x -3-inch loaf pans.
Bake at 350* for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pans or wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Drizzle with Orange Glaze if desired.

ORANGE GLAZE:
1 C. sifted powdered sugar
¼ C. frozen orange juice concentrate, thawed
1/8 tsp. ground allspice

Combine all ingredients in a small bowl, and stir until smooth.