We’ve always loved how Libby’s Pumpkin Bread brings a cozy autumn vibe to our kitchens with its rich canned pumpkin base. This cranberry twist adds a burst of tart sweetness that elevates the classic loaf making it irresistible for holiday brunches or casual snacks.
As fans of simple yet scrumptious recipes we’ll show you how to whip up this moist treat using Libby’s trusted ingredients. It’s the perfect way to capture fall flavors while impressing family and friends.
Ingredients
To craft our Libby’s Pumpkin Bread Recipe with Cranberries, we start by assembling high-quality ingredients that blend the classic earthy sweetness of Libby’s pumpkin with the tart burst of cranberries. This ensures a moist, flavorful loaf perfect for fall celebrations. Below, we list the ingredients in the order they are typically used during preparation, including precise measurements and any prep notes for accuracy.
Dry Ingredients
- 3 cups all-purpose flour – Sifted to prevent clumping and ensure even distribution in the batter.
- 2 teaspoons baking soda – For leavening; make sure it’s fresh for optimal rise.
- 1 tablespoon pumpkin pie spice – A key blend that includes cinnamon, nutmeg, and cloves; we recommend grinding fresh spices for enhanced aroma.
- 1 ½ teaspoons salt – Kosher or sea salt works best to balance the sweetness.
Wet Ingredients
- 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin – The heart of our Libby’s Pumpkin Bread Recipe with Cranberries; use it straight from the can for its creamy texture.
- 3 cups granulated sugar – Provides moisture and sweetness; opt for organic if available for a subtler flavor.
- 4 large eggs – At room temperature to help emulsify the batter smoothly.
- 1 cup vegetable oil – Adds richness; we suggest a neutral oil like canola for consistent results.
- ½ cup water – Helps create the batter’s pourable consistency.
Add-Ins
- 1 cup dried cranberries – Our cranberry twist for a tangy contrast; rinse and pat dry if they seem overly sticky for better incorporation.
Equipment Needed
Now that we’ve gathered our high-quality ingredients for Libby’s Pumpkin Bread with its delightful cranberry twist, let’s ensure we have the essential tools to bake this moist, flavorful loaf effortlessly.
To prepare this recipe successfully, we recommend the following equipment. We’ve bolded key items for emphasis and organized them in a simple list based on the order of use:
- Large mixing bowls: Two medium-sized bowls—one for combining dry ingredients like flour and spices, and another for wet ingredients such as pumpkin puree and oil—to keep our mixtures separate and prevent over-mixing.
- Measuring cups and spoons: A set of dry measuring cups (for flour, sugar, and cranberries) and liquid measuring cups (for oil and water), along with spoons for precise measurements, ensuring accuracy in our Libby’s Pumpkin Bread recipe.
- Whisk or wooden spoon: A sturdy whisk for blending wet ingredients smoothly or a wooden spoon for gently folding in the dried cranberries, which helps maintain the bread’s tender texture.
- Sifter or fine-mesh strainer: For sifting the flour and spices to avoid lumps, guaranteeing a light and airy crumb in our cranberry-infused pumpkin bread.
- 9×5-inch loaf pan: A standard loaf pan, greased or lined with parchment paper, to shape and bake the batter into a perfect, golden-brown loaf that captures the essence of fall flavors.
- Oven thermometer: To verify that our oven is at the precise 350°F baking temperature, optimizing the bake for that signature moistness and cranberry tang.
- Cooling rack: For allowing the baked bread to cool evenly after removing it from the oven, preserving its fresh, aromatic appeal.
With these tools in hand, we’re set to move seamlessly into the preparation steps, making our Libby’s Pumpkin Bread a holiday favorite.
Instructions
We make baking Libby’s Pumpkin Bread with cranberries straightforward and enjoyable, ensuring a moist loaf bursting with autumn spices and tart berry notes. Let’s dive into the step-by-step process for perfect results every time.
Prepare the Ingredients
Before we begin, we gather and measure all ingredients to streamline our baking. Start by sifting 2 teaspoons baking soda, 1 tablespoon pumpkin pie spice, and 1.5 teaspoons salt into a bowl to remove lumps and aerate them. Measure out 3 cups all-purpose flour and set it aside. For the wet components, open a 15-ounce can of LIBBY’S® 100% Pure Pumpkin and combine it with 2 cups granulated sugar, 4 large eggs, 1 cup vegetable oil, and 2/3 cup water in separate containers. Finally, rinse and pat dry 1 cup dried cranberries to enhance their tangy burst in the bread. This preparation sets the stage for a seamless mix, promising a richly spiced and textured loaf.
Mix the Dry Ingredients
In a large mixing bowl, we combine the dry elements for an even blend that forms the bread’s foundation. Add the sifted 3 cups all-purpose flour, 2 teaspoons baking soda, 1 tablespoon pumpkin pie spice, and 1.5 teaspoons salt. Using a whisk, stir vigorously for about 1 minute until the mixture is uniform and the spices release their warm, aromatic essence. This step ensures our bread achieves a light, tender crumb that perfectly balances the pumpkin’s creaminess.
Mix the Wet Ingredients
We focus on the wet ingredients to create a smooth base that infuses moisture into our loaf. In another large bowl, pour in the 15-ounce can of LIBBY’S® 100% Pure Pumpkin, 2 cups granulated sugar, 4 large eggs, 1 cup vegetable oil, and 2/3 cup water. Whisk together briskly for 2 minutes until the mixture turns glossy and the sugar dissolves completely, yielding a fragrant blend with hints of earthy pumpkin and subtle sweetness that will make your kitchen smell like fall.
Combine and Add Cranberries
With our mixtures ready, we gently combine them to preserve the bread’s texture while incorporating the cranberries. Gradually pour the wet ingredients into the bowl of dry ingredients, stirring with a wooden spoon just until incorporated—about 30 seconds—to avoid overmixing and keep the batter light. Fold in the 1 cup dried cranberries using a spatula for even distribution, adding pockets of tartness that contrast beautifully with the spiced pumpkin flavor and ensure every bite is moist and exciting.
Pour into Pan and Bake
Grease a 9×5-inch loaf pan with vegetable oil or line it with parchment paper to prevent sticking. We pour the batter into the pan, spreading it evenly with a spatula to fill about 3/4 of the way for optimal rise. Bake in a preheated oven at 350°F for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. As it bakes, the loaf develops a golden crust and fills the air with irresistible aromas of cinnamon and cranberries, signaling a perfectly baked treat ready for slicing.
Cool the Bread
Once baked, we remove the pan from the oven and let the bread cool inside it for 10 minutes to set its structure. Carefully transfer the loaf to a wire rack and cool completely for another 1 to 2 hours, allowing the flavors to meld and the texture to firm up. This cooling process ensures clean slices and maximizes the bread’s moist, tender appeal for serving.
Make-Ahead Instructions
One of the best features of our Libby’s Pumpkin Bread Recipe Cranberry is its flexibility for busy schedules. We can prepare this moist, flavorful loaf in advance to lock in that perfect blend of pumpkin spice and tart cranberries, ensuring it stays fresh and delicious for days or even months ahead.
Preparing the Batter Ahead
To get a head start, we recommend mixing the batter up to 24 hours in advance. Begin by following the standard steps from our earlier instructions: sift the dry ingredients like flour and pumpkin pie spice into a large bowl, then whisk together the wet ingredients including LIBBY’S® 100% Pure Pumpkin, eggs, and oil in a separate bowl. Combine them gently and fold in the dried cranberries. This method keeps the batter from oxidizing and maintains its vibrant flavors.
- Store the batter in the fridge: Transfer the mixed batter to an airtight container or cover the mixing bowl tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15-20 minutes to soften slightly for even baking.
Baking and Cooling in Advance
For full loaves, we can bake the bread completely and store it later. After pouring the batter into a greased 9×5-inch loaf pan and baking as directed until golden and a toothpick comes out clean, allow the bread to cool fully on a wire rack for about 1 hour. This step is crucial to prevent sogginess and preserve the bread’s tender crumb and irresistible aroma of autumn spices.
- Cool completely before storing: Once cooled, wrap the loaf tightly in plastic wrap or aluminum foil to seal in moisture.
Storage Options
Storing your Libby’s Pumpkin Bread properly ensures it retains its moist texture and tangy cranberry notes. We suggest these methods based on how far ahead you’re planning:
- Refrigeration for short-term storage: If using within 3-5 days, place the wrapped loaf in the refrigerator. This keeps the bread fresh and prevents staleness, but we advise bringing it to room temperature for 30 minutes before serving to enhance its warm, spicy flavors.
- Freezing for long-term storage: For up to 3 months, wrap the cooled loaf in a double layer of plastic wrap, then place it in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. Thaw overnight in the refrigerator when needed.
Reheating Tips
To enjoy the bread at its best, we can reheat it effortlessly. This revives the soft, pumpkin-infused crumb and brings out the tart sweetness of the cranberries.
- From the fridge: Unwrap and microwave individual slices for 15-20 seconds or warm the whole loaf in a 300°F oven for 10 minutes.
- From the freezer: Thaw first in the fridge, then reheat as above. For a crispier edge, toast slices in a toaster oven at 350°F for 5 minutes.
By following these steps, we make Libby’s Pumpkin Bread Recipe Cranberry a convenient staple for holiday gatherings or everyday treats.
Conclusion
We’ve loved sharing this cranberry twist on Libby’s pumpkin bread as it’s become a staple in our fall lineup. It’s more than a recipe—it’s a way to bring warmth and flavor to any gathering. You’ll find it’s easy to make and always impresses with its moist texture and balanced taste. Give it a try and make it your go-to treat for the season.
Frequently Asked Questions
What is Libby’s Pumpkin Bread with Cranberry?
Libby’s Pumpkin Bread with Cranberry is a cozy fall recipe featuring rich pumpkin flavor enhanced by tart cranberries. It’s a moist loaf perfect for holidays or snacks, using Libby’s 100% Pure Pumpkin for authentic taste. This twist adds sweetness and balance, making it ideal for gatherings.
What ingredients are needed for Libby’s Pumpkin Bread Recipe?
You’ll need dry ingredients like all-purpose flour, baking soda, pumpkin pie spice, and salt, plus wet ones such as Libby’s 100% Pure Pumpkin, sugar, eggs, oil, and water. Don’t forget dried cranberries for that tangy twist. All combine for a flavorful, moist bread.
What equipment is required to bake Libby’s Pumpkin Bread?
Essential tools include large mixing bowls, measuring cups and spoons, a whisk or spoon, sifter, 9×5-inch loaf pan, oven thermometer, and cooling rack. These help mix ingredients smoothly and ensure even baking for a perfect loaf.
How do I prepare Libby’s Pumpkin Bread step by step?
Start by sifting dry ingredients and measuring wet ones. Mix them separately, then combine and fold in cranberries. Pour batter into a greased loaf pan and bake at the recommended temperature until golden. Cool on a rack to maintain moisture and texture.
Can I make Libby’s Pumpkin Bread ahead of time?
Yes, prepare the batter up to 24 hours in advance and refrigerate it. You can also bake the bread ahead and store it wrapped in the fridge for short-term or freeze for longer. This makes it convenient for busy schedules or holiday prep.
How should I store Libby’s Pumpkin Bread?
For short-term, wrap and refrigerate the loaf to keep it moist for up to a week. For longer storage, freeze it for up to three months. Reheat in the oven or microwave to restore freshness before serving.
Why add cranberries to Libby’s Pumpkin Bread?
Cranberries add a tart sweetness that contrasts the rich pumpkin flavor, enhancing the bread’s taste and making it more exciting. They provide a festive twist, improve texture, and balance the spices, perfect for fall celebrations.