READY IN ABOUT 1¼ hrs

Libby's® Pumpkin Cranberry Bread

Read Reviews (343)

"Try this festive recipe for a delicious holiday treat!" — Libby's® Pumpkin

Directions

Preheat oven to 350 degrees F (175 degrees C). 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, 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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 30, 2005

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 in foil. Those in glass came out with sides burnt. The two in tin came out perfect inside and out. Here's a great tip I hope you find useful: Pumpkin Pie Spice can be pricey and this recipe uses quite a bit of it. A recipe is posted by Jacquie: Pumpkin Pie Spice II - 1 teas cinnamon, 1/4 teas nutmeg, 1/4 teas ginger and 1/8 teas cloves - all ground, combined. I use it all the time now with great success. Thanks Jacquie. Also, I double the cranberries and use 3/4 oil, and 3/4 orange juice. Of ALL the sweetbreads I have ever baked, this one gets the most raves. In the end, this is the one that people want during cranberry season. This is your gift bread!

—claudygirl

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Most Helpful Critical Review

Apr 11, 2003

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 and floured the loaf pan.

—BEACHCHEF

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419 Ratings

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Oct 11, 2005

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 cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, 1 teaspoon allspice. It turned out perfectly. Things to try next time for fun: add orange zest and/or chopped nuts.

—Bronwyn

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Dec 17, 2003

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 and 1/2 all purpose, and 3/4 cup of brown sugar and 2 cups of regular sugar. I used 1/2 cup of apple sauce and 1/2 cup of oil to reduce the fat which made it so moist and flavorful. I also added a 1/2 cup of chopped walnuts, and doubled the amount of fresh cranberries. It was very easy to make and the house smelled wonderful!

—Mrs. Chef Esh

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Dec 04, 2011

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. grated orange peel. It was fantastic! Actually, I think adding grated orange peel would be wonderful regardless of whether you use orange juice or apple juice. The third time I made this, I didn't chop the cranberries in a food processor, rather, I cut them in half (was pretty in the bread!), and used 1/2 cup applesauce + 1/2 cup oil instead of 1 cup oil. Turned out super moist! Thanks for the recipe!

—KRANEY

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Dec 17, 2003

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 made this recipe I used the orange flavored dried cranberries. It turned out great. Next time I will add more that one cup. Two would be great. This recipe is a keeper. Make sure your pumpkin spice is fresh. I like Penzey's spices.

—CTCOOK

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Nov 25, 2002

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 someone else said, the contrasting flavor of sweet and tart is very interesting.

—Renee

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Oct 19, 2009

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. 10/18/09 I still make this a couple of times a year and it's always a winner!

—ALLYMCFAN

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Nutrition

Calories
257 kcal
13%

Carbohydrates
39.6 g
13%

Cholesterol
35 mg
12%

Fat
10.2 g
16%

Fiber
1.4 g
6%

Protein
3 g
6%

Sodium
263 mg
11%

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

Nutritional Information

Libby's(R) Pumpkin Cranberry Bread

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 257
Calories from Fat: 92

% Daily Value *
Total Fat 10.2g 16 %
Saturated Fat 1.7g 9 %
Cholesterol 35mg 12 %
Sodium 263mg 11 %
** Potassium 44mg 1 %
Total Carbohydrates 39.6g 13 %
Dietary Fiber 1.4g 6 %
Protein 3g 6 %
Sugars 26.3g
Vitamin A 53 %
Vitamin C 5 %
Calcium 2 %
Iron 11 %
** Thiamin 13 %
** Niacin 12 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 19 %

* 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.