We’ve fallen head over heels for Libby’s Pumpkin Cranberry Bread Recipe, a timeless favorite that captures the essence of fall baking. Drawing from the iconic Libby’s canned pumpkin, this moist loaf blends warm spices with tart cranberries for a comforting treat that’s perfect for chilly mornings or holiday gatherings.
It’s no wonder this recipe has become a staple in our kitchens—it’s simple yet packed with flavor, evoking memories of crisp autumn days. We’ll guide you through creating this crowd-pleaser that’s sure to impress family and friends alike.
Ingredients
In our Libby’s Pumpkin Cranberry Bread Recipe, we start by assembling high-quality ingredients that blend the earthy sweetness of Libby’s canned pumpkin with tart cranberries and warm spices for a moist, flavorful loaf.
To ensure accuracy, we list the ingredients below in the order they are typically used—from dry components to wet and add-ins. We’ve noted any prep specifics for clarity.
- All-purpose flour: 2 cups, sifted to remove lumps, as the base for our bread’s structure.
- Granulated sugar: 1 cup, measured level for balanced sweetness that complements the pumpkin’s natural flavor.
- Baking soda: 1 teaspoon, fresh and not clumped, to help our loaf rise perfectly.
- Baking powder: ½ teaspoon, added alongside baking soda for extra lift in this quick bread.
- Salt: ½ teaspoon, fine sea salt preferred, to enhance the overall taste profile.
- Ground cinnamon: 1 teaspoon, a key spice that brings warmth to our Libby’s Pumpkin Cranberry Bread Recipe.
- Ground nutmeg: ½ teaspoon, freshly grated if possible, for a subtle nutty depth.
- Ground cloves: ¼ teaspoon, measured precisely to avoid overpowering the mix.
- Libby’s canned pumpkin puree: 1 can (15 ounces), undrained and at room temperature to ensure smooth incorporation.
- Eggs: 2 large, lightly beaten before adding for even blending.
- Vegetable oil: ½ cup, a neutral oil that keeps our bread moist without altering flavors.
- Fresh cranberries: 1 cup, rinsed and halved to distribute tartness evenly throughout the loaf.
- Chopped walnuts (optional): ½ cup, toasted lightly for added crunch and nutty notes in our final mix.
This selection guarantees a Libby’s Pumpkin Cranberry Bread Recipe that’s simple yet packed with seasonal flavors—perfect for your fall baking routine.
Equipment Needed
Before we dive into mixing our ingredients for Libby’s Pumpkin Cranberry Bread Recipe, let’s ensure we have the right tools on hand. This selection of equipment helps us achieve a perfectly baked loaf with minimal effort and maximum results.
We recommend gathering the following essentials, organized by their role in the preparation process:
- Large mixing bowl: For combining dry ingredients like flour and spices, ensuring even distribution and a smooth batter.
- Medium mixing bowl: Ideal for whisking wet ingredients such as eggs, oil, and Libby’s canned pumpkin puree before incorporating them.
- Measuring cups and spoons set: Accurate measurements are key to our recipe’s success—use dry measuring cups for flour and sugar, and liquid ones for oil and pumpkin.
- Whisk or electric mixer: We prefer a whisk for a hands-on approach to blend the batter thoroughly, or an electric mixer for quicker, lump-free results.
- Spatula: Essential for folding in fresh cranberries and optional walnuts without overmixing, preserving the bread’s tender texture.
- 9×5 inch loaf pan: This size works best for our recipe, allowing the bread to rise evenly and bake to a golden brown in the oven.
- Oven thermometer: To guarantee precise baking temperatures, as oven variations can affect the outcome of our fall favorite.
- Cooling rack: Once baked, this helps our loaf cool evenly and prevents sogginess, enhancing the final moist and flavorful result.
With these tools prepared, we’re set to transition seamlessly from ingredients to the baking steps ahead.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, we guide you through the straightforward steps to create Libby’s Pumpkin Cranberry Bread, ensuring a moist and flavorful loaf packed with fall spices and tart cranberries.
Prep the Ingredients
Before we begin mixing, it’s crucial to prepare our ingredients for smooth assembly. Start by measuring out 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves into a large mixing bowl—this sets the foundation for our spiced bread.
Next, in a separate medium bowl, combine 1 can (15 ounces) of Libby’s canned pumpkin puree, 2 large eggs, and ½ cup of vegetable oil—whisk lightly to blend the wet components. Finally, rinse and chop 1 cup of fresh cranberries (halving them if you prefer a less tart bite) and measure out ½ cup of optional chopped walnuts. This preparation ensures everything is ready, allowing the warm aromas of pumpkin and spices to shine through as we proceed.
Mix the Batter
With ingredients prepped, we now mix the batter to achieve a perfectly textured loaf. First, in the large bowl with dry ingredients, use a whisk or electric mixer to stir together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined—this creates a fragrant base that captures the essence of fall baking.
Gradually add the wet mixture (pumpkin, eggs, and oil) to the dry ingredients, stirring gently with a spatula until just incorporated—overmixing can make the bread tough, so aim for a smooth yet slightly lumpy batter. Finally, fold in the chopped cranberries and walnuts for bursts of tartness and crunch. The result is a thick, vibrant batter that promises a moist, spiced interior with every slice.
Bake the Bread
Preheat your oven to 350°F for optimal baking, then grease and flour a 9×5 inch loaf pan to prevent sticking. Pour the batter into the prepared pan, smoothing the top with a spatula for even rising.
Place the pan in the center of the oven and bake for 60-70 minutes—test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. As it bakes, the kitchen will fill with the irresistible aroma of Libby’s Pumpkin Cranberry Bread, blending warm spices and fresh cranberries into a golden, crackly crust. For accurate timing, refer to the table below if you’re adjusting for altitude or oven variations:
| Adjustment Factor | Baking Temperature (°F) | Baking Time (minutes) |
|---|---|---|
| Sea Level | 350 | 60-70 |
| High Altitude (>3000 ft) | 375 | 55-65 |
Cool and Serve
Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes to set the structure. Then, carefully invert the bread onto the rack to cool completely for another 1-2 hours—this prevents sogginess and enhances the bread’s tender crumb.
Slice and serve warm for the best experience, where the soft, spice-infused interior contrasts with the juicy cranberries. Pair it with coffee for a cozy breakfast or top with cream cheese for holiday gatherings, making Libby’s Pumpkin Cranberry Bread a versatile treat that delights with its rich flavors and textures.
Make-Ahead and Storage
To maximize the convenience of our Libby’s Pumpkin Cranberry Bread, we recommend thoughtful make-ahead strategies that preserve its moist, spiced texture and tart cranberry bursts. This allows you to enjoy the bread’s warm, autumnal flavors on busy days without last-minute baking.
Make-Ahead Tips
Planning ahead ensures the bread retains its tender crumb and rich pumpkin essence. Follow these steps for optimal results:
- Prepare the batter in advance: Combine dry ingredients (flour, sugar, spices, and leavening agents) in a sealed container up to 24 hours ahead. Store at room temperature to keep them fresh and ready for quick mixing with wet components like pumpkin puree and eggs.
- Assemble and refrigerate the batter: After mixing the full batter, cover it tightly and chill in the refrigerator for up to 12 hours. This enhances the flavors and makes the bread even more aromatic and cohesive when baked.
- Bake and cool completely: For longer make-ahead options, bake the loaf as directed in the previous section, then let it cool fully on a rack. Once cooled, wrap it securely in plastic wrap or foil and freeze for up to 3 months—perfect for pulling out a slice on a chilly evening.
Storage Guidelines
Proper storage maintains the bread’s soft interior and prevents it from drying out or absorbing odors. We advise these methods based on your needs.
- Room temperature storage: Keep the cooled loaf in an airtight container at room temperature for up to 3 days. This works best in a cool, dry spot to preserve its fresh-baked aroma and texture.
- Refrigerator storage: For extended freshness, wrap the loaf in plastic wrap and store in the fridge for up to 1 week. Reheat slices in the microwave for 10-15 seconds to restore that warm, comforting feel.
- Freezer storage: Freeze individual slices or the whole loaf in freezer-safe bags for easy portioning. Thaw overnight in the fridge or at room temperature for quicker access.
| Storage Method | Duration | Best For |
|---|---|---|
| Room Temperature | Up to 3 days | Short-term enjoyment |
| Refrigerator | Up to 1 week | Moderate storage needs |
| Freezer | Up to 3 months | Long-term make-ahead planning |
Conclusion
We’ve loved sharing Libby’s Pumpkin Cranberry Bread recipe with you as it’s a simple way to bring fall flavors to your table. This loaf’s moist texture and tangy cranberries make it a go-to treat we’ll return to season after season. Try it for your next gathering and see how it adds warmth to every bite. It’s one of our favorites for creating lasting memories.
Frequently Asked Questions
What is Libby’s Pumpkin Cranberry Bread?
Libby’s Pumpkin Cranberry Bread is a simple, flavorful fall recipe featuring canned pumpkin, warm spices, and tart cranberries. It’s a moist loaf perfect for chilly mornings or holiday gatherings, blending classic ingredients for a delightful treat that captures the essence of autumn baking.
What ingredients are needed for the recipe?
You’ll need all-purpose flour, granulated sugar, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, Libby’s canned pumpkin puree, eggs, vegetable oil, fresh cranberries, and optional walnuts. This selection ensures a moist, spiced loaf with a balance of sweet and tart flavors for easy fall baking.
How do I make Libby’s Pumpkin Cranberry Bread?
Start by preheating your oven and preparing the loaf pan. Mix dry ingredients like flour, sugar, and spices in one bowl, then combine wet ingredients like pumpkin, eggs, and oil in another. Gently fold them together with cranberries, pour into the pan, and bake until a tester comes out clean. Cool before slicing.
What equipment is required for this recipe?
You’ll need mixing bowls, measuring cups, a whisk or electric mixer, a spatula, a loaf pan, an oven thermometer, and a cooling rack. These tools help ensure even mixing, proper baking, and safe cooling for a perfect loaf every time.
Can I make this bread ahead of time?
Yes, prepare the batter in advance and refrigerate it, or bake the loaf and freeze it for up to three months. This makes it convenient for busy schedules or holiday prep, allowing you to enjoy fresh-tasting bread whenever needed.
How should I store the Pumpkin Cranberry Bread?
Store at room temperature for up to 2 days in an airtight container, refrigerate for up to a week, or freeze for up to 3 months. Proper storage maintains its moisture and flavor, so let it thaw at room temperature before serving.
What are some ways to enjoy this bread?
Pair it with coffee, tea, or cream cheese for a cozy breakfast or snack. It’s versatile for holiday gatherings, picnics, or as a dessert, highlighting its rich spices and cranberry tang to delight family and friends.