Libby's Pumpkin Cranberry Bread
Celebrate the cozy flavors of fall with Libby’s Pumpkin Cranberry Bread, a delightful quick bread bursting with seasonal charm. Made with Libby’s 100% Pure Pumpkin, this recipe combines the warmth of cinnamon and nutmeg with the tart, chewy sweetness of dried cranberries for a perfectly balanced bite. The batter comes together in just 15 minutes, using pantry staples like all-purpose flour, sugar, and baking soda, along with optional chopped nuts for an added crunch. This moist and flavorful bread bakes to golden perfection in an hour and is ideal for breakfast, snacks, or holiday gifting. Plus, it's freezer-friendly, making it a convenient make-ahead treat for busy days. Serve it warm with a pat of butter, or simply enjoy it on its own with a cup of coffee or tea. Perfect for Thanksgiving gatherings or as a festive homemade gift, this pumpkin cranberry bread is sure to become a seasonal favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 cups granulated sugar
- 1 can (15 oz) canned Libby's 100% Pure Pumpkin
- 0.5 cups vegetable oil
- 4 large eggs
- 0.5 cups water
- 1 cup dried cranberries
- 0.5 cups chopped walnuts or pecans (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9x5-inch loaf pans or line them with parchment paper.
Step 2
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Step 3
In a large bowl, combine the granulated sugar, pumpkin puree, vegetable oil, eggs, and water. Mix until smooth and well incorporated.
Step 4
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
Step 5
Fold in the dried cranberries and nuts, if using, until evenly distributed throughout the batter.
Step 6
Divide the batter evenly between the two prepared loaf pans.
Step 7
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Step 8
Remove the pans from the oven and allow them to cool for 10 minutes. Then, take the loaves out of the pans and place them on a wire rack to cool completely.
Step 9
Slice and serve. Store leftovers in an airtight container for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (1763.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4833.7 |
| Total Fat 168.7g | 0% |
| Saturated Fat 25.7g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 744mg | 0% |
| Sodium 4058.0mg | 0% |
| Total Carbohydrate 783.1g | 0% |
| Dietary Fiber 34.0g | 0% |
| Total Sugars 511.7g | |
| Protein 69.7g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 308.2mg | 0% |
| Iron 24.9mg | 0% |
| Potassium 1804.9mg | 0% |
Source of Calories