Cranberry Pumpkin Bread for 10 Slices

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper.
2. In a mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt.
3. In a second bowl, beat the eggs, pumpkin purée, vegetable oil, granulated sugar, and brown sugar until the mixture is smooth and glossy.
4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined, then gently fold in the fresh cranberries and orange zest.
5. Pour the batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire cooling rack to cool completely.
7. Whisk together powdered sugar, fresh orange juice, and vanilla extract until smooth. Drizzle the glaze over the cooled loaf.