VeryBestBaking.com | LIBBY'S® Pumpkin Cranberry Bread

LIBBY'S® Pumpkin Cranberry Bread

Level: Easy

Rating:

Prep Time: 10 min

Cook Time: 1 hrs

Cooling Time: 30 min

Yields: 24 slices (12 slices per loaf)

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!

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 PumpkinLIBBY'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.

Recipe Reviews

Make it every year!

by A. Anna , Littleton, Co on Nov. 2011

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

Great!

by A. Annilaurie , Birmingham, AL on Oct. 2011

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

Pumpkin Bread

by j. judi , Ellijay, GA on Dec. 2010

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

a holiday treat

by R. Regina , Haverford, PA on Dec. 2010

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.

Rave Reviews

by B. Bill , Macon,GA on Dec. 2010

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.

Cranberry bread

by L. Lisa , New Mexico on Nov. 2010

I like it lots and wow.

Even my kids love it!

by T. Tiffany , Oklahoma on Nov. 2010

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

seasonal bread

by M. Mercedes , , on Jul. 2010

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!!!

great bread

by O. OL , Royal Oak, MI on May. 2010

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!

Good more than one way

by S. Susan , Green Harbor, MA on Apr. 2010

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.