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Libby's® Pumpkin Cranberry Bread

Libby's® Pumpkin Cranberry Bread

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Libby's(R) Pumpkin

Try this festive recipe for a delicious holiday treat!

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

claudygirl
207
10/30/2005

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!

Bronwyn
143
10/11/2005

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.

Mrs. Chef Esh
140
12/17/2003

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!