Easy Libby’s Pumpkin Cranberry Bread

Here is my favorite pumpkin cranberry bread recipe, with a moist, spiced pumpkin base and tart cranberries that add the perfect pop of flavor in every bite.

This bread has become a fall staple in our house. I love making it for weekend breakfasts or wrapping up slices to share with neighbors. The combination of pumpkin and cranberry just feels like autumn in bread form, and it makes your whole kitchen smell amazing while it bakes.

What Kind of Pumpkin Should I Use?

For this recipe, you’ll want to stick with canned pumpkin puree – specifically the 100% pure pumpkin, not pumpkin pie filling which already has spices and sugar added. Libby’s is actually the gold standard here and what most bakers reach for, as it has a smooth, consistent texture that works perfectly in baked goods. If you’re feeling ambitious, you can make your own pumpkin puree from scratch using sugar pumpkins (not carving pumpkins), but honestly, the canned stuff is so reliable that even professional bakers use it. Just make sure you’re grabbing the right can – look for “100% Pure Pumpkin” on the label to avoid any mix-ups with the pre-spiced pie filling.

Options for Substitutions

This pumpkin bread is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Pumpkin pie spice: Don’t have pumpkin pie spice? Make your own by mixing 2 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, and 1/2 teaspoon each of cloves and allspice.
• Canned pumpkin: You can use homemade pumpkin puree instead, just make sure it’s thick and not watery. If it seems too wet, strain it through cheesecloth first. Don’t substitute with pumpkin pie filling though – that’s a different product with added sugar and spices.
• Vegetable oil: Canola oil, melted coconut oil, or even melted butter work well here. The bread might be slightly denser with butter, but it adds nice flavor.
• Orange juice: Water works just fine if you don’t have orange juice on hand. You could also try apple juice or milk for a slightly different flavor.
• Cranberries: Fresh, frozen, or dried cranberries all work in this recipe. If using dried, you might want to soak them in warm water for 10 minutes first to plump them up. You can also swap them for raisins, chopped walnuts, or chocolate chips if cranberries aren’t your thing.

Watch Out for These Mistakes While Baking

The biggest mistake when baking pumpkin bread is overmixing the batter once you add the flour, which develops too much gluten and creates a tough, dense loaf instead of a tender one – mix just until the flour disappears and you’ll get a much better texture.

Another common error is not coating your cranberries in a tablespoon of flour before folding them in, which causes them to sink straight to the bottom of the pan instead of staying distributed throughout the bread.

Since this recipe makes two loaves, resist the urge to underbake them – insert a toothpick into the center and it should come out with just a few moist crumbs, not wet batter, which usually takes about 60-70 minutes.

Let the loaves cool in the pans for at least 15 minutes before turning them out, as removing them too early can cause them to break apart or stick to the pan.

What to Serve With Pumpkin Cranberry Bread?

This pumpkin cranberry bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it thick and spreading softened cream cheese or butter on top while it’s still slightly warm – the butter melts right into all those little nooks and crannies. It also makes a great addition to a brunch spread alongside scrambled eggs, bacon, and fresh fruit. If you want to get a little fancy, try serving it with a dollop of whipped cream or a drizzle of maple syrup for dessert.

Storage Instructions

Store: This pumpkin cranberry bread stays moist and delicious for days. Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. If you want it to last a bit longer, keep it in the fridge for up to a week.

Freeze: This bread freezes really well, which makes it perfect for holiday baking ahead. Wrap individual slices or whole loaves tightly in plastic wrap, then in aluminum foil or a freezer bag. It’ll keep for up to 3 months in the freezer.

Thaw: When you’re ready to enjoy your frozen bread, just leave it on the counter to thaw at room temperature for a few hours. If you froze individual slices, you can pop them in the toaster or microwave for 20-30 seconds for a quick warm-up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4100-4400
• Protein: 40-50 g
• Fat: 145-160 g
• Carbohydrates: 655-685 g

Ingredients

For the dry mix:

• 3 cups all-purpose flour
• 1 tbsp plus 2 tsp pumpkin pie spice blend
• 2 tsp baking soda
• 1 1/2 tsp salt

For the wet mix:

• 3 cups white sugar
• 1 can (15 oz) pumpkin purée
• 4 large eggs
• 1 cup neutral oil
• 1/2 cup orange juice or cold water

To fold in:

• 1 cup cranberries (can use dried, fresh, or frozen)

Step 1: Prepare the Pans and Preheat the Oven

Preheat your oven to 350° F.

Grease and flour two 9 x 5-inch loaf pans to prevent the bread from sticking and to ensure easy removal after baking.

Step 2: Mix Dry Ingredients

• 3 cups all-purpose flour
• 1 tbsp plus 2 tsp pumpkin pie spice blend
• 2 tsp baking soda
• 1 1/2 tsp salt

In a large bowl, whisk together the all-purpose flour, pumpkin pie spice blend, baking soda, and salt until they are thoroughly combined.

This ensures even distribution of the leavening and spices in your bread.

Step 3: Combine Wet Ingredients

• 3 cups white sugar
• 1 can (15 oz) pumpkin purée
• 4 large eggs
• 1 cup neutral oil
• 1/2 cup orange juice or cold water

In a separate large mixer bowl, combine the white sugar, pumpkin purée, eggs, neutral oil, and orange juice (or cold water).

Beat the mixture until just blended and smooth.

I like to use orange juice here for a hint of citrus flavor, but water works fine too.

Step 4: Combine Wet and Dry Mixtures and Add Cranberries

• pumpkin mixture from Step 3
• dry mixture from Step 2
• 1 cup cranberries (can use dried, fresh, or frozen)

Pour the pumpkin mixture from Step 3 into the bowl with the dry ingredients from Step 2.

Stir gently with a spatula or wooden spoon just until moistened; do not overmix.

Fold in the cranberries until evenly distributed throughout the batter.

Step 5: Bake and Cool the Bread

Spoon the batter evenly into the prepared loaf pans from Step 1.

Bake in the preheated oven for 60 to 65 minutes, or until a wooden pick inserted in the center comes out clean.

Cool the loaves in the pans on wire racks for 10 minutes, then remove from the pans and allow to cool completely on wire racks.

For moister bread, I sometimes wrap the slightly warm loaves in plastic wrap and let them rest overnight before slicing.

Easy Libby's Pumpkin Cranberry Bread

Delicious Easy Libby's Pumpkin Cranberry Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 26 minutes mins

Cook Time 54 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 4

Calories 4250 kcal

Ingredients

  

For the dry mix:

• 3 cups all-purpose flour
• 1 tbsp plus 2 tsp pumpkin pie spice blend
• 2 tsp baking soda
• 1 1/2 tsp salt

For the wet mix:

• 3 cups white sugar
• 1 can (15 oz) pumpkin purée
• 4 large eggs
• 1 cup neutral oil
• 1/2 cup orange juice or cold water

To fold in:

• 1 cup cranberries (can use dried, fresh, or frozen)

Instructions

 

• Preheat your oven to 350° F. Grease and flour two 9 x 5-inch loaf pans to prevent the bread from sticking and to ensure easy removal after baking.
• In a large bowl, whisk together the all-purpose flour, pumpkin pie spice blend, baking soda, and salt until they are thoroughly combined. This ensures even distribution of the leavening and spices in your bread.
• In a separate large mixer bowl, combine the white sugar, pumpkin purée, eggs, neutral oil, and orange juice (or cold water). Beat the mixture until just blended and smooth. I like to use orange juice here for a hint of citrus flavor, but water works fine too.
• Pour the pumpkin mixture from Step 3 into the bowl with the dry ingredients from Step 2. Stir gently with a spatula or wooden spoon just until moistened; do not overmix. Fold in the cranberries until evenly distributed throughout the batter.
• Spoon the batter evenly into the prepared loaf pans from Step 1. Bake in the preheated oven for 60 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool the loaves in the pans on wire racks for 10 minutes, then remove from the pans and allow to cool completely on wire racks. For moister bread, I sometimes wrap the slightly warm loaves in plastic wrap and let them rest overnight before slicing.