Preheat oven to 350 degrees
Grease two 9 x 5 loaf pans
Mix all the dry ingredients 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 pumpkin bowl and stir until combined.
Bake for 60 - 70 minutes, test with a toothpick
Pour the batter into your prepared loaf pans
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.