Libby’s Ridiculously Moist Pumpkin Cranberry Bread

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This recipe lives up to its name! Packed with fresh cranberries, it is wonderfully moist and delicious.

It is that time of year when we are all flooded with pumpkin recipes, but this recipe, in my humble opinion, is one of the absolute best. It is wonderfully moist and delicious, packed with fresh cranberries.

Make it ahead of time!

I prefer to let a bread like this sit overnight to develop flavor and to get nice and tender.

Freezing Instructions

If you aren’t going to eat both loaves, after the bread has cooled, wrap the extra loaf well and freeze. When you are ready to eat the frozen loaf, set it out on the counter (still wrapped) the night before you plan on eating it and you will be all set to go.

Pumpkin Cranberry Bread

Libby’s Ridiculously Moist Pumpkin Cranberry Bread

This recipe lives up to its name! Packed with fresh cranberries, it is wonderfully moist and delicious.
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 20 mins
Course Breakfast
Cuisine American
Servings 16 slices (2 loaves total)
Calories 385 kcal

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
  • 15 ounce can pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 1 cup cranberries dried, fresh or frozen cranberries

Instructions
 

  • 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.

Notes

My favorite type of cranberry to use is fresh cranberries, cut in half, rather than dried. I also add an extra half cup of halved fresh cranberries for extra flavor. I think this bread tastes even better on day two so it is the perfect recipe for making a day or two ahead of time and letting the flavors develop.
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.

Nutrition

Calories: 385kcalCarbohydrates: 59gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 47mgSodium: 375mgPotassium: 121mgFiber: 2gSugar: 39gVitamin A: 4224IUVitamin C: 6mgCalcium: 22mgIron: 2mg
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Recipe from Libby.

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7 Comments

  1. I made this recipe, I cut the sugar back to 1 cup and added a can of whole Cranberry sauce and 1 1/2 cups fresh cranberries cut in half and 1 cup rough chopped walnuts!!! This is Soooo Delicious! !!

  2. This is delicious. Subbed King Arthur GF AP flour and added a tbsp of orange zest. Amazing. Moist, but not too heavy. I will make this again.

    1. Hi Peggy – It is in the works to be able to easily share posts to Facebook. Please check back soon 🙂

  3. 5 stars
    My 5 year old daughter had a blast making this with me. Picky eater, she licked both the spoon and mixing bowl! I had to bake for 65 mins but they were moist and delicious!