Preheat oven to 350° F.
Grease two 9 x 5 loaf pans
Mix all the dry ingredients together in a large bowl.
In another large bowl mix the pumpkin, cranberry sauce, pecans and oil.
Break the eggs into a small bowl and beat. Pour the eggs into the bowl with the pumpkin mixture and stir until combined. Then stir in the flour mixture until combined
Pour the batter into your prepared loaf pans
Bake for 60 - 70 minutes, test with a toothpick
Cool the bread in the pans for 10 minutes then remove to a cooling rack.
Mix the glaze ingredients together
When the bread is completely cooled drizzle the glaze on top of the bread.
Cover the bread with plastic wrap. This bread will keep on the counter for two days or in the refrigerator for five days.