Makes one large loaf:
1 1/2 cups dried cranberries
1/2 cup shortening
1 cup sugar
1 15 oz can of pumpkin
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground allspice
1/4 tsp ground ginger
1/2 cup chopped pecans, (optional)
1 1/2 cup powdered sugar
Preheat your oven to 350 degrees and grease and flour your loaf pan.
Zest and juice one of the oranges, set aside the zest for a little later. Add the cranberries to the juice so they plump up. Sometimes I heat them in the microwave for a scant 30 seconds or so.
Cream together the sugar and shortening.
In a separate bowl beat the eggs one at a time with the pumpkin until you have a smooth consistency. Add to this the vanilla and orange zest. Mix this into the creamed sugar and shortening.
Stir in the cranberries and the orange juice.
Sift together the dry ingredients and add to the wet mixture. Do not over mix.
Finally, fold in the pecans.
Pour into a loaf pan. Bake for one hour.
When the loaf is cool make the icing.
Sift the powdered sugar into a bowl, juice and zest the remaining orange, reserve the zest and add the juice slowly to the powdered sugar. Stir constantly, you may have to add a little more sugar or a splash of water to get a nice thick, but pour-able consistency.
Turn out the loaf and poke a few holes into the top of the loaf with a skewer, drizzle over the icing, sprinkle a little of the zest on top and let set.