Cranberry Pecan Bread

I am going to try this for the holidays I think.  This is close to the cranberry bread  I have been making for years...the almond extract is interesting though.  Also, anyone who has been reading alone knows my love for pecans.

1 1/2 C. fresh or frozen cranberries, chopped
1 C. chopped pecans
3 C. all purpose flour, divided
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 C. sugar
1 C. canola oil
3 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 C. whole milk

Glaze
6 tbsp. powdered sugar
2 tbsp. orange juice
1/2 tbsp. butter, melted
1/4 tsp. vanilla
1/4 tsp. almond extract

Heat oven to 350 degrees.  Spray 3 loaf pans with cooking spray; dust with flour, tapping out excess. Toss cranberries and. pecans in 1/4 C. flour to coat.

Whisk remaining 2 3/4 C. flour, baking powder, and salt in a medium bowl.  Beat sugar and oil in large bowl at medium speed 1 minute or until combined.  Add eggs one at a time, beating just until blended.  Beat in 1 1/2 tsp. each vanilla and almond extracts.  At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with the flour mixture.  Stir in cranberry mixture.  Divide batter between pans.

Bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean.  Cool in pans on wire rack 15 minutes.  Meanwhile whisk all ingredients in a small bowl.  Remove bread from pans, place on wire rack.  Brush with glaze, cool completely.