Copycat Libby's Cranberry Pumpkin Bread

Copycat Libby's Cranberry Pumpkin Bread


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Pumpkin and cranberry are favorite fall flavors. Bake some warm cranberry pumpkin bread and serve it for brunch the next morning. You can enjoy this on a chilly fall morning with a cup of coffee or hot chocolate.

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Time needed

10 min preparation + 60 min cooking

Serving Size / Yield

4-6 servings


  • powdered sugar
  • 3 C. all-purpose flour
  • 1 T. plus 2 tsp. pumpkin pie spice
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 3 C. granulated sugar
  • 1 can pure pumpkin
  • 4 large eggs
  • 1 C. vegetable oil
  • 1/2 C. water
  • 1 C. sweetened frozen cranberries, thawed

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Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9 x 5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda, and salt in a bowl. Combine sugar, pumpkin, eggs, oil, and water in another 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 the bread for 60 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. Lightly dust with powdered sugar and serve.

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