Pumpkin Carrot Raisin Bread
This pumpkin carrot bread is hard to resist with its rich flavor and moist texture.
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15-ounce) can or 1 cup LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup water
1 cup shredded carrots
1 cup raisins
- Preheat oven to 350°F (175°C). Grease and flour two 9 x 5-inch loaf pans.
- Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in carrot and raisins. Spoon batter into prepared loaf pans.
- Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Makes 2 loaves or 24 slices (12 slices per loaf).
For 3 (8x4x2-inch) Loaf Pans: Prepare as above. Bake for 55 to 60 minutes.
For 5 or 6 (5 x 3-inch) Mini-Loaf Pans: Prepare as above. Bake for 50 to 55 minutes
Nutritonal Information Per Serving (1/24 of recipe): Calories: 270 Calories from Fat: 90 Total Fat: 10 g Saturated Fat: 1.5 g Cholesterol: 35 mg Sodium: 270 mg Carbohydrates: 44 g Dietary Fiber: 2 g Sugars: 26 g Protein: 3 g.
Recipe is the property of Nestlé® and Meals.com, used with permission.