---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Desserts, Lamb, Breakfast
       Yield: 8 servings
   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.