1 teaspoon ground turmeric spice1 cup Best Yet® vegetable shortening, room temperature
2 cups Best Yet® granulated sugar
2 Best Yet® large eggs
2 cups Best Yet® apple juice
½ cup crushed pecans, unsalted
½ cup Best Yet® dried raisins
½ cup Best Yet® dried cranberries
1 teaspoon Best Yet® pure vanilla extract
2 teaspoons pure orange extract
Cooking spray
For the glaze:
2 ¼ cups Best Yet® confectioners’ sugar
¼ cup Best Yet® apple juice
¼ teaspoon turmeric spice
1 teaspoon pure orange extract
Directions:
Preheat the oven to 330 degrees F.
First, prepare the dry ingredients mixture. In a medium bowl, mix all-purpose flour, baking soda, salt, nutmeg, pumpkin pie, and ground turmeric spice. Set aside.
Next, cream the shortening. Measure the shortening into a separate large bowl. Using the electric mixer, beat the shortening on low speed for 1 minute. Add the sugar a few tablespoons at a time while the mixer continues to run at low speed. Make sure each spoon is evenly distributed before you add the next one. Repeat this process until you have added all the sugar. Turn the mixer to medium speed and beat for 2 minutes. The mixture should come out light and fluffy.
Next, add the eggs to the creamed shortening. Make sure to add them one at a time.
After eggs are incorporated into creamed shortening, it’s time to add the dry mixture you have prepared earlier. Measure 1 cup of dry ingredients mixture and ¼ cup of apple juice. Using a low speed, fold them into creamed shortening. Repeat this process 5 times until you run out of dry ingredients mixture and apple juice.
Next, fold in crushed pecans, dried raisins, cranberries, vanilla, and orange extract. Your bread mixture is done!
Pour it into the greased with a cooking spray bundt pan.
Bake the bread for 50 minutes. Check it with a toothpick inserted in the center of the bread. If it comes out clean or with a few moist crumbs, it’s done. If it’s not done, bake for 10 more minutes and check again.
Remove the bread from the oven and allow it to cool inside the pan for 20 minutes.
Carefully release the bread onto a large platter.
Set aside and prepare the glaze.
In a medium bowl, whisk together confectioners’ sugar, apple juice, turmeric spice, and orange extract. The consistency of the glaze should be thick yet pourable. If it’s too watery, add a little more sugar. If you cannot pour this glaze, add a few teaspoons of apple juice.
Drizzle the glaze over the bread and your Autumn Harvest Bundt Bread is ready! Enjoy!
