Libby's® Pumpkin Cranberry Bread

Libby's® Pumpkin Cranberry Bread

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"Try this festive recipe for a delicious holiday treat!"
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1 h 10 m servings 257 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
  2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange 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.
  3. 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.


  1. 426 Ratings

Most helpful positive review

I was looking for a pumpkin bread with cranberries to use with Ibby's Pumpkin Bread Suffing for Thanksgiving - (fantastic). I doubled the recipe and made four loaves. Baked two in glass, two i...

Most helpful critical review

What did I do wrong? I loved the way this recipe smelled and tasted but half my loaf stuck to the bottom of the pan. I made it twice, followed the recipe perfectly, used a non-stick pan, oiled...

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Least positive

I was looking for a pumpkin bread with cranberries to use with Ibby's Pumpkin Bread Suffing for Thanksgiving - (fantastic). I doubled the recipe and made four loaves. Baked two in glass, two i...

Great recipe! I used 1 cup of butter instead of the oil, and increased the (fresh) cranberries to 1 1/2 cups. I didn't have any pumpkin pie spice on hand so I used this simple mix: 2 teaspoons c...

This was a Thanksgiving favorite! I enjoyed it so much that I am going to make small loafs to give out for Christmas! I just tweaked the recipe a little, by substituting 1/2 whole wheat flour an...

Great! Chopping the cranberries in a food processor is super fast. Note that the second time I made this, I didn't have any orange juice on hand, so I substituted apple juice, and added 2 tsp....

I have made this twice. The texture of the bread is great. The loaves look and taste wonderful. The first time I used frozen cranberries but I don't like how they get mushy. The next time I ...

Was good, but I did alter the recipe. I substituted 1 c of brown sugar for white, 1/2 c nuts, 3/4 c oil, 1 Tb. baking powder, 2 tsp cinnamon, and 1 tsp. each of ginger, cloves, and nutmeg. As ...

This is so good! I've made this recipe a couple of times and everyone just loves it. I substitute half of the oil with apple sauce to cut down on the fat and walnuts for a little crunch. 10/18/...

Excellent! I had many requests for this recipe! I sliced the fresh cranberries in half and I added a cup of chopped walnuts. Will definitely make this again! Great for gifts, too.

Oh yeah...I've been making this bread for quite some time and it's wonderful. The orange juice gives it a unique taste. My mother was the one who introduced this to me. Actually, she sent me s...

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