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
- 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 (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
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.
