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LIBBY'S® Pumpkin Cranberry Bread

LIBBY'S® Pumpkin Cranberry Bread
Makes:
24 slices (12 slices per loaf)
Prep Time:
10
minutes
Total Time:
100
minutes
based on
1032 reviews
Enjoy this irresistibly moist and flavorful LIBBY'S® Pumpkin Cranberry Bread. Delicious for breakfast or snack. One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors and friends!

In this recipe:


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Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 1 cup sweetened dried, fresh or frozen cranberries

Directions:

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE
as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE
as above. Bake for 50 to 55 minutes.


Reviews:

Review This Recipe
  •  Star(s)

    Make it every year!

    Anna sunga from Littleton, Co

    My family loves this. we make it every year for Thanksgiving and we cant imagine not cooking it. I actually just cook this in a 9X13 and it comes out perfectly if you dont possess 2 loaf pans. I usually add fresh nutmeg just to give it a little extra flavor

  •  Star(s)

    Great!

    Annilaurie Tritch from Birmingham, AL

    I added chocolate chips instead of cranberries. Everyone who eats this bread loves it! It is so easy anyone can make it.

  •  Star(s)

    Pumpkin Bread

    judi Lord from Ellijay, GA

    Delicious!!! Made it for everyone including myself. Moist with a hint of tartness from the cranberries. Will keep this recipe.

  •  Star(s)

    a holiday treat

    Regina Perrot from Haverford, PA

    Moist and delicious, a good recipe for the holidays. Make one for yourself and one to give away. I used fresh cranberries and substituted apple juice for the orange since it was available.

  •  Star(s)

    Rave Reviews

    Bill Curry from Macon,GA

    I am a very experienced cook and this pumpkin/cranbery bread is excellent. I had more positive comments from those to whom I gave a loaf (makes 3 lg loaves)than any dish I have prepared.

  •  Star(s)

    Cranberry bread

    Lisa Baca from New Mexico

    I like it lots and wow.

  •  Star(s)

    Even my kids love it!

    Tiffany Webb from Oklahoma

    Everyone that eats this bread loves it and wants the recipe. I put in extra dried cranberries and walnuts.

  •  Star(s)

    seasonal bread

    Mercedes Gonzalez from ,

    I made this a couple of years ago and took it to work. everyone who tried it, loved it! this year, I substitued the pumpkin mix with fresh puree pumpkin and my in laws said it was the best they've ever tasted!!!

  •  Star(s)

    great bread

    OL Bej from Royal Oak, MI

    This was my first try and it was tasty. I reduced the sugar to 1 1/2 cups and the oil to 3/4 cups though. I used frozen and dried cranberries for sweetness and tartness. Definitely recomend this!

  •  Star(s)

    Good more than one way

    Susan Francis from Green Harbor, MA

    I make this frequently-sometimes with cranberries, sometimes with raisins. One day I reaced for the vegatable oil and found none in the cabinet. I substituted 1 cup of unsweetened applesauce instead of the cup of oil. It tasted just as good, although it reminded me a little of a sponge cake batter. It disappeared as fast as usual. No one noticed the difference. I didn't tell them.

  •  Star(s)

    Moist & Delicious

    Kara Miller from Bloomington, MN

    This recipe has become a family staple. My husband, myself, and all four of my children absolutely LOVE this recipe. I do, however, omit the cranberries for a simple pumpkin bread. What a hit!

  •  Star(s)

    Such a wonderful treat - year round

    Beth Lurvey from Apo, AP

    I like to make this when I miss the days of family gatherings and family meals. It reminds me of the holiday season when love and cooking seem to go hand in hand. So easy, you can even have your children help - or a good starter for your kids that are interested in learning to cook.

  •  Star(s)

    Too sweet & rich!

    Sharon Copeland from Dallas, TX

    I love the idea of pumpkin and cranberries, but I was disappointed that the recipe resulted in an overly sweet bread. I did not try the Sensibly Delicious version, but believe it would probably be too sweet as well.

  •  Star(s)

    Awesome bread!

    L. KRISHNAN from Austin, TX

    So delicious!! Used craisins that became so moist during baking. So addictive, this bread!!

  •  Star(s)

    My Kids LOVE This

    Aimee Christian from GA

    This recipe is easy and delicious. My kids love to help make it and love to eat it. I have made it for gifts for others and they always comment on how yummy it is. It also works well as muffins.

  •  Star(s)

    SUPERB!

    Brad Bergeron from Nashua, NH

    This was absolutely superb! A must try! Now a staple for us!

  •  Star(s)

    Awesome

    Pricilla Monahan from ,

    This recipe is awesome. It is a great snack for kids and myself. I did a low-fat one when I made it.

  •  Star(s)

    Sandwitches

    Lois Cisneros from Cameron, NC

    I baked this in small loaf pans. Made sandwiches using 1/2 cup fine chopped pecans and 8 oz soft cream cheese. Slice each sandwich diagonally and serve as finger foods. Wonderful. My guest think I am a great cook.

  •  Star(s)

    Cut Calories

    PHYLLIS MYERS from Vancouver, WA

    The recipe is good, but I have to cut caloric intake, so I replaced 3 cups sugar with 1-1/2 cups Splenda, and replaced 1/2 cup of the oil with unsweetened applesauce. It went over great!

  •  Star(s)

    family favorite

    Angie Seymour from Brownsville, TN

    my girls love to help make this.

  •  Star(s)

    Thanksgiving New

    Marianne Picardi from ,

    Just loved the combination of cranberries with pumpkin. My family loved it.

  •  Star(s)

    Deeelicious

    JOHN SCHMIEDER from Sandusky, OH

    I do not have a lot of time in my day to cook, but this was easy and quick and quite delicious.

  •  Star(s)

    EXCELLENT!

    Gayle Sedlock from Spring Lake MI

    I make a variety of approximately 60 mini sweet breads to give to my Sunday School class every Christmas. Libby's Pumpkin Cranberry Bread was, by far, the most popular for 2009! I reduced the amount of sugar to (2) cups; the texture was no different, and the taste was still delicious!

  •  Star(s)

    PUMPKIN CRANBERRY BREAD

    BARBARA SCARNECHIA from HEWITT, NJ

    DELICIOUS! MOIST AND WONDERFUL. GREAT WITH A NICE HOT CUP OF COFFEE. EASY TO MAKE.

  •  Star(s)

    delicious

    michelle k-l from

    this was delicious and easy to make and enjoyed by all!

  •  Star(s)

    It must be me...

    Roberta N from Wolverine Lake

    I make this pumpkin cranberry bread each year at Thanksgiving/Christmas. I give it as gifts and have received raive reviews. My husband loves it. As I am clearing in the minority, I could only rate it a 4 because of the high volume of sugar called for in the recipe. I decrease the sugar by 2/3 and still find it plenty sweet enough. The oil also gets cut back by 1/2 cup. The orange juice and eggs leave more than enough moisture in the bread. The cranberries are increaced to 1-1/2 cups which adds more sweetness. All in all, we love this bread, especially toasted and doused in butter!

  •  Star(s)

    Wonderful results

    Carole Chase from Columbia, MD

    My nine year-old granddaughter did most of the mixing and stirring when we made this bread, and she declared it "just great". We added a few extra nuts and dried cranberries, and the results were a very moist and flavorful loaf. Her dad, a chef, also gave it rave reviews.

  •  Star(s)

    EXCELLENT!

    Shannon Veasey from Tallahassee, FL

    I have made this bread for several years at Holiday time and it is always a big hit! If you have a breakfast function it makes great muffins too!!

  •  Star(s)

    Yearly favorite with extra cranberries

    Cheryl Anspach from ,

    This is our favorite cranberry bread recipe - not too sweet and plenty of flavor. We use a full bag of fresh cranberries. The batter goes a little further, so we bake a few extra muffins with the batch.

  •  Star(s)

    Big Hit

    Cherie Gentley from VT

    I have been making this recipe as Christmas gifts for co-workers and my kids teachers for 3 years now. It is always a big hit and I am always asked for the recipe!

  •  Star(s)

    Pumpkin Cranberry Bread

    KAAREN PETERSON from Colfax, WI

    This is a super moist yummy bread. I made this recipe for the small bread pans, wrapped them and put them in the freezer for Christmas presents...if there are any left by then!

  •  Star(s)

    Easy and great!

    Kevin Dugan from Bluffton, SC

    My wife was craving pumpkin bread so I used this recipe and brought one loaf to work. It didn't last 10 minutes at work and 6 people wanted the recipe! We were glad we still had 2 more at home and they didn't last long either. Great recipe and easy to make.

  •  Star(s)

    spiced rum

    Donna Dunning from Burlington, CT

    I soaked the cranberries in spiced rum while I put the rest of the bread together. I drain the cranberries and add to the bread. It just adds an extra flovor and it isn't overpowering. I've made this bread for over 10 years now and it is a family and friends favorite.

  •  Star(s)

    Loving Cranberries

    Vanessa Sandidge from Ringgold, GA

    I can't wait to try this recipe. I love to cook with cranberries.

  •  Star(s)

    Fresh Cranberries are a must.

    CHRIS FIRST from Albion, PA

    I have always used fresh cranberries in this recipe,the little burst of tartness is a delight to the taste buds. Been baking this as gifts for friends and they always look forward to receiving it.

  •  Star(s)

    Super Moist

    Kim Woody from Montesano, WA

    I thought this bread was wonderful, the combination of pumpkin & cranberries...wow!! Great bread!

  •  Star(s)

    Loved this bread

    Fran Datz from

    Just made this for the first time. My friends loved it.This is more cake than a bread. Very easy to make and freezes well.

  •  Star(s)

    The best pumpkin bread ever!

    Jen Flynn from CT

    My mom has made this for the past 5 Thanksgivings and it has been a huge hit. It is super moist and delicious just the right amount of pumpkin spice. I made the muffins for my son's preschool snack using whole wheat flour and added wheat germ for added nutrition and everyone loved it!

  •  Star(s)

    Everyone loved this bread

    Crystal Anderson from Midwest City, OK

    I made this bread last Christmas and passed them out to everyone in goodie baskets. The only change I made was to use whole wheat and white flour combined. I was proud to give this bread as a gift.

  •  Star(s)

    Delicious Bread

    Stefanie Schmidt from

    I really love the taste of this bread because it is a delicious mix of pumpkin with a slight tang of tart cranberry. The bread is easy to make and comes out moist. This is great for breakfast and an amazing dessert.

  •  Star(s)

    moist!

    Johanna Del Busto from Miami, FL

    I really liked the recipe, but I will try to use 3/4 of oil instead of the 1 cup as instructed. The flavor was great, but the texture was a bit oily for my taste, but my family loved it.

  •  Star(s)

    Nice & Moist

    L T from Anchorage, AK

    I didn't have cranberries, so I rehydrated currants with cranberry juice. Very good bread! Not much left, though :)

  •  Star(s)

    Superb

    julie grant from Sparta, MI

    This bread borders on melt in your mouth tender. Family and friends love it when I make it; and my teenage son can't get enough of it.

  •  Star(s)

    a tasty gift

    SUSAN RENICKER from Massillon, OH

    have made this recipe as mini-loaves and after wrapping in plastic wrap,have added a bow and given as much appreciated gifts.

  •  Star(s)

    Daughter requested more

    Bonnie Shafer-Plack from Rogers, AR

    My daughter loves to carry dried cranberry to work to munch on,I made this for recipe her, and she requested more to take home and freeze for later.

  •  Star(s)

    Great Bread

    Terra Emerson from Littleton, CO

    We made this last week, all but 1 family member loved it (and she is only 3) so I highly recommend it.

  •  Star(s)

    Family Favorite!!!

    Shirley Gaffron from Berlin, Pennsylvania

    We love this bread. I use two and one-half cups of sugar instead of three cups, and it still tastes great. You can freeze it for about a month or two.

  •  Star(s)

    Libby's Pumpkin Cranberry Bread

    Kathy Schuchard from Mequon, WI

    This bread is moist and delicious. I added mini chocolate chips along with the cranberries. Everyone loved it!

  •  Star(s)

    Libby's Pumpkin Cranberry Bread

    Pat Benson from Coeur d Alene ID

    This recipe is a keeper! I did double the amount of cranberries, though. A good reason to freeze cranberries when they become available each fall.

  •  Star(s)

    Very Moist

    Helena Georgette Mann from Sacramento, CA

    This bread is very good. I would add walnuts and double the cranberries. I used fresh, roughly chopped.

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 260
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 260mg (11% of DV)
  • Carbohydrates: 43g (14% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 30g
  • Protein: 3g
  • Vitamin A: 45% of DV
  • Vitamin C: 2% of DV
  • Calcium: 0% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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LIBBY'S® Pumpkin Cranberry Bread

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 1 cup sweetened dried, fresh or frozen cranberries

 

Directions

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE
as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE
as above. Bake for 50 to 55 minutes.

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