Holiday Cranberry Pumpkin Bread

Bread 

2 1/4 cups sugar 
1 cup canned pumpkin 
2/3 cup Wesson Canola oil 
2 egss, lightly beaten 
1 Tablespoon vanilla 
2 1/4 cups all-purpose flour 
1 cup chopped walnuts (optional) 
1 Tablespoon pumpkin pie-spice 
1 teaspoon baking soda 
1/2 teaspoon salt 
2 cups chopped fresh cranberries

Glaze

1 1/4 cups powdered sugar 
2 to 3 Tablespoons warmed milk 
2/3 cup coarsely chopped cranberries 

Place rack in the middle of the oven. Preheat oven to 350°F. Spray two 8 1/2 X 4 1/2 X 2-inch loaf pans or one Bundt pan with Wesson Cooking Spray.

Bread

In Medium bowl, combine sugar, pumpkin, Wesson Oil, eggs and vanilla; mix well.  In large mixing bowl, combine remaining bread ingredients except cranberries. Make a well in center of flour mixture; pour pumpkin mixture into center. Using wooden spoon, slowly blend flour mixture with pumpkin mixture. Mix until dry ingredients are moistened. Fold cranberries into batter; spoon into pans.

Bake 1 hour or until wooden pick inserted into center comes out clean. Let bread cool 10 minutes on wire rack before removing from pan. Cool completely.

Glaze

In small bowl, combine sugar and milk; mix until smooth. Fold 1/3 cup cranberries into glaze. Place bread on wire rack with wax paper under rack. Spoon glaze over bread to completely cover tops. Sprinkle remaining cranberries on top of glaze. Let glaze dry at least 20 minutes before serving.

Helpful Tips

Fresh cranberries, available in the fall, can be stored in the refrigerator up to four weeks in an unopened package. Drop a few on the kitchen counter and you'll see why they're sometimes called "bounce" berries.