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This pumpkin carrot bread is hard to resist with its moist and tender texture.

Pumpkin Carrot Raisin Bread

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

1. Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
2. 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.
3. 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.

For 3 (8 x 4-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

Recipe is the property of Nestlé® and Meals.com, used with permission.