It’s that time of year again. Time for football, cooler weather, changing leaves, and all things pumpkin! At my house, that means Pumpkin Cranberry Bread. This spicy, tangy, sweet bread is a long-time favorite.
Although I’ve often referred to it as “my Pumpkin Cranberry bread,” I must confess, I did not create it. I found it on the back of a can of Libby’s pumpkin at least 20 years ago. I’ve taken it to ladies’ Bible study, church socials, and neighborhood coffees. I’ve gifted it to friends and served it to visiting family. It freezes well, so I often double the recipe.
Last Friday I made my first batch of the season and shared some photos on Facebook. Several friends asked for the recipe, so today, I’m sharing it with you!
Pumpkin Cranberry Bread
- 2 slightly beaten eggs
- 2 cups sugar
- ¼ cup oil
- 1 cup Libby’s Solid Pack Pumpkin
- 2 ¼ cups flour
- 1 TBL pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chopped cranberries
Combine eggs, sugar, oil, and pumpkin in one bowl and mix well. Combine flour, pie spice, soda, and salt in a larger bowl; make a well in the center. Pour pumpkin mixture into the well; stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8 x 3 ¾ x 2 ½ inch aluminum loaf pans. Bake at 350 degrees for one hour or until toothpick inserted in center comes out clean.