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cranberry pumpkin bread on wire rack
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5 from 9 votes

Cranberry-Pumpkin Bread - Gluten-free, Libby's copycat

This mildly sweet, fragrant cranberry pumpkin bread is a gluten-free and reduced-sugar copycat of Libby’s recipe. Also dairy-free, this loaf will fill your house with the aromas of pumpkin pie spice. Make it for gifts or your holiday table!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Calories 164kcal


  • Loaf pans
  • Cooling rack
  • Mixing bowls


  • 1 ¾ cups gluten-free flour we used Better Batter or King Arthur
  • 1 ½ teaspoons xanthan gum less or none if your GF flour has it
  • 2 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup coconut sugar see note
  • ½ can 7 ½ ounces pumpkin puree (see note)
  • 2 large eggs
  • ½ cup vegetable I use avocado oil
  • 2-4 tablespoons orange juice see note
  • Zest from ½ organic orange optional
  • ½ cup fresh or frozen whole cranberries plus 1/4 cup cranberries cut in half


  • Preheat the oven to 350 degrees F.
  • Oil the bottoms of your loaf pans well. If you are using pans that could be sticky, line them with parchment. I used avocado or MCT oil. With MCT oil in particular, the loaves slid right out of the pans.
  • Combine flour, xanthan gum, baking soda, salt and pumpkin pie spice in a large bowl. In a separate smaller bowl, combine the pumpkin and eggs until just blended. Stir in the avocado oil and the orange juice.
  • Add the wet ingredients to the dry, stirring gently until no pockets of dry ingredients remain.
  • Fold in the cranberries. Don’t overmix.
  • Spread into two 4 x 6 loaf pans (see note about sizes), four 3 x 6 pans or one 9 x 5 inch pan. Bake the smaller pans for 35 minutes and the larger pan for 60-65 minutes. The top and edges of the loaf will be slightly golden and a toothpick inserted into the loaf to test for doneness will come out clean.
  • Allow the loaf to cool in the pan for 10 minutes, then remove to a rack to cool the rest of the way.


  1. The original recipe contained 1 ½ cups of sugar, so be sure that you adjust that upward if you prefer a conventionally sweet baked good.
  2. 7 ½ ounces is just under ½ cup of pumpkin puree
  3. I use the smaller amount of orange juice when baking this bread at high altitude, to reduce the amount of liquid in the loaf and keep it from having an underdone middle. If I have organic oranges, I add the zest from the orange to make up for the loss of flavor.
  4. To double the recipe, start with 3 cups of flour, adding more only if the batter is too runny. The original recipe called for 3 cups of all-purpose wheat flour. 


Serving: 1slice | Calories: 164kcal | Carbohydrates: 31.9g | Protein: 2.7g | Fat: 3.1g | Saturated Fat: 0.8g | Cholesterol: 47mg | Sodium: 428mg | Potassium: 123mg | Fiber: 2.5g | Sugar: 19.4g | Calcium: 18mg | Iron: 1mg