Grease bottom and 1/2 inch up the sides of two 9X5X3-inch loaf pans or four 7 1/2 x 3 1/2 X 2 inch loaf pans; set aside.

In an extra-large bowl, combine flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt; set aside.

In a large bowl, combine sweet potatoes, cranberry sauce, eggs, and cooking oil. Add egg mixture all at once to flour mixture; stir just until moistened. Fold in pecans. Spoon into prepared pans.

Bake bread in a 350° F oven about 1 hour for the 9x5-inch loaf pans or 40 to 45 minutes for the 7 1/2 x 3 1/2 x 2-inch loaf pans or until a toothpick inserted near center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on wire racks. Wrap in plastic wrap; store overnight before slicing. Just before serving, drizzle with glaze over tops and sides.

Orange Glaze. Serves 36. Orange Glaze: In a small bowl, stir together 1 cup sifted powdered sugar and 1 cup frozen orange juice concentrate, thawed.

Per slice: 187 cal., 6 g total fat (1 g sat. fat). 24 mg chol., 146 mg sodium, 31 g carbo., 1 g fiber, and 2 g pro. Dietary exchanges: 2 other carbohydrate.

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