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

  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.