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Brooke's Pumpkin Bread/Muffins


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Rate this recipe 4.6/5 (9 Votes)


  • 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
  • 1/2 cup orange juice or water
  • 1 15-oz can pumpkin
  • 2 cups dried cranberries
  • 2 cups chopped pecans (optional)


Servings 2


Step 1

Preheat oven to 350 degrees. Spray with Pam, two 9x5-inch loaf pans or 5 mini loaf pans. 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 and add 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 from pans to wire rack to cool completely.


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