Pumpkin Cranberry Bread for 12 Slices

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper. In a small bowl, toss halved cranberries in a pinch of flour until lightly coated.
2. In a large bowl, whisk together pumpkin purée, oil, sugar, eggs, and vanilla until smooth and emulsified.
3. Sift the flour, baking soda, salt, and pumpkin pie spice directly into the wet ingredients. Stir with a spatula just until no streaks of flour remain.
4. Gently fold in the floured cranberries and pecans. Pour the batter into the prepared pan and smooth the top.
5. Bake for 50–60 minutes, or until the edges pull slightly away from the pan and a toothpick inserted into the center comes out with only a few moist crumbs.
6. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7. Whisk powdered sugar, orange juice, and zest together, then drizzle the glaze over the cooled bread in a zig-zag pattern.