Recipe

LIBBY'S® Pumpkin Cranberry Bread

4.8 1002 Recipe Reviews | Rate this Recipe | 1317 Saves
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!

10 mins. to Prepare

60 mins. Cooking Time

30 mins. Standing Time cooling

100 mins. Total

Servings: 24 slices (12 slices per loaf)

Difficulty: Easy

Ingredients

Check all

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.
Amount Per Serving
Servings: 24 slices (12 slices per loaf)
Calories260
Calories from Fat90
%Daily Value*
Total Fat 10g15%
Saturated Fat 1.5g8%
Cholesterol 35mg12%
Sodium 260mg11%
Carbohydrates 43g14%
Dietary Fiber 1g4%
Sugars 30g
Protein 3g
Vitamin A45%
Vitamin C2%
Calcium0%
Iron6%
* Percent Daily Values are based on a 2,000 calorie diet.
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5 Stars846
4 Stars123
3 Stars28
2 Stars4
1 Star1

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

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

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!

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

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

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.

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.

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