Brooke's Pumpkin Bread/Muffins
From Chef Darlene Walton
Brooke is a busy wife and mother, living and working the Glass family ranch near Spur, Texas. This pumpkin bread/muffin has been prepared many times. This is a good mid-morning snack or dessert for the working cowboys, especially on a crisp fall day!
Brooke is a busy wife and mother, living and working the Glass family ranch near Spur, Texas. This pumpkin bread/muffin has been prepared many times. This is a good mid-morning snack or dessert for the working cowboys, especially on a crisp fall day!
Ingredients:
- 3 cups Flour
- 1 Tbsp. + 2 Tsp. Pumpkin Pie Spice
- 2 Tsp. Baking Soda
- 1 1/2 Tsp. Salt
- 3 cups Sugar
- 4 Large Eggs
- 1 cup Crisco Oil (or any vegetable oil or canola oil)
- 1/2 cup Orange Juice or Water
- 1 can (15 oz.) Pumpkin
- 1 cup Dried Cranberries
- 2 cup Chopped Pecans (optional)
Instructions:
- Preheat oven to 350 degrees. Spray two 9" by 5" loaf pans or 5 mini loaf pans with cooking spray.
- Stir together sugar and oil. Stir in eggs, pumpkin and orange juice.
- Combine dry ingredients (flour, spice, soda, and salt) in separate bowl. Blend dry ingredients into pumpkin mixture slowly with a wooden spoon or whisk. Stir until moist and well blended. Fold in cranberries and pecans.
- Spoon into prepared pans. Bake 60 to 65 minutes or until tester comes out clean.
- Cool in pans on wire rack for 10 minutes. Remove to wire rack to cool completely.
Chef Darlene's Notes:
- Remember this is a quick bread method, so no mixer is needed! The reason your grandmother's quick breads and brownies were good was because she used a wooden spoon to blend all the ingredients.
- If making mini muffins, the cooking time should be shortened to about 12 to 15 minutes.
- Out of Pumpkin Pie Spice? Simply make your own by combining 1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg.