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Libby's® Pumpkin Cranberry Bread

Libby's® Pumpkin Cranberry Bread

Prep time 10 minutes
Cook time 1 hour
Ready in 1 hour, 10 minutes
Makes 2 dozen slices (2 loaves)


  • 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 Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 1 cup sweetened dried, fresh or frozen cranberries


1. Preheat oven to 350°F. Grease and flour two 9 x 5-inch loaf pants.
2. 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.
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.

For Three 8x4-inch Loaf Pans
Prepare as above. Bake for 55 to 60 minutes.

For Five or Six 5x3-inch Mini-Loaf Pans
Prepare as above. Bake for 50 to 55 minutes.