Libby'S Cranberry-Pumpkin Bread
A moist, flavorful pumpkin bread infused with tart cranberries and optional walnuts, perfect for cozy mornings, holiday gatherings, or as a delightful gift for loved ones.
Ingredients
Instructions
- Combine eggs, sugar, oil, and pumpkin; mix well.
- In a large bowl, combine flour, pumpkin pie spice, baking soda, and salt; make a well in the center.
- Pour the pumpkin mixture into the well; stir just until dry ingredients are moistened.
- Stir in cranberries and walnuts if using.
- Spoon batter into two greased and floured 8 x 3 3/4 x 2 1/2-inch aluminum loaf pans.
- Bake in a moderate oven (350°F) for 60 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moist texture, avoid overmixing the batter once the dry ingredients are added. If you don't have pumpkin pie spice, a mix of cinnamon, nutmeg, and ginger can work as a substitute. Consider using applesauce instead of oil for a healthier version. Adding a dash of vanilla extract can enhance the flavor profile.
Serving Suggestions
This cranberry-pumpkin bread is perfect for breakfast or as a snack. Serve it warm with butter or cream cheese for added richness. It pairs beautifully with Jane'S Pecan Pie for a festive dessert spread. Consider adding a side of fresh fruit or a dollop of whipped cream for a delightful brunch presentation.
Storage & Reheating
To store leftovers, wrap the cooled bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. For longer storage, slice and freeze the bread, then thaw individual slices as needed.
Nutrition & Diet Analysis (per serving)
Each serving of Libby'S Cranberry-Pumpkin Bread contains roughly 1883 calories, with 17g protein, 205g carbohydrates, and 124g fat. It is an excellent source of iron (147% of the Daily Value), calcium (85% of the Daily Value), and dietary fiber (75% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of chopped cranberries?
Yes, you can use fresh cranberries, but you may want to slightly increase the sugar in the recipe, as fresh cranberries are more tart than dried ones. If using fresh, chop them coarsely and fold them into the batter gently to avoid breaking them up too much.
How can I make this recipe gluten-free?
To make this cranberry-pumpkin bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check for a blend that includes xanthan gum to help with the texture. Also, ensure all other ingredients are gluten-free, especially if you are accommodating dietary restrictions.
Can I add other fruits or nuts to this bread?
Absolutely! Feel free to experiment with other fruits like diced apples or pears, or add nuts such as pecans or hazelnuts for extra crunch. Just ensure the additional ingredients do not exceed the overall volume of the batter to maintain the bread's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).