Pumpkin Carrot Raisin Bread

Level: Easy
Prep Time: 25 min
Cook Time: 1 hrs
Cooling Time:
Yields: 24 slices (12 slices per loaf)

Description

This Pumpkin Carrot Raisin Bread is hard to resist with its moist and tender texture.

Ingredients

  • 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 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup water
  • 1 cup carrots, shredded
  • 1 cup raisins

Directions

PREHEAT oven to 350° F. 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.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE
as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE
as above. Bake for 50 to 55 minutes.

Best ever

by U. Ulrike , Washington, DC on Jun. 2011

This is the best ever recipe for pumpkin bread. It was made the rounds in my neighborhood.

Pumpkin Carrot Raisen Bread

by L. L , VENTURA, CA on Nov. 2007

These were delicious. Very moist and flavorful. I ran out of oil and added extra water and you could not tell that I used less oil. It was a good way to cut calories!

Very Good***

by M. Malee , PORT TOWNSEND, WA on Nov. 2007

I baked this bread without knowing what it would be. It came out great. Everyone loved it. I will bake it again with more carrots and raisins.

It is pumpkin season again

by l. lorelei , oroville, CA on Sep. 2007

I have been making this recipe for several years now. I usually add fresh cranberries to give the bread a tart zing. I remembered to freeze a couple of bags of cranberries from last season, but I had to look the recipe up as I lost it somewhere. This is a terrific bread that makes great muffins or mini loaves too. I cannot wait!!!!

Muffins

by G. GINA , IOWA FALLS, IA on Mar. 2007

I made muffins with this recipe, and my son, who is a very picky eater, just loved them!

Moist and delicious

by S. SUE , Springville, NY on Feb. 2007

This bread was fabulous! I made mini loaves with it and gave it to my kids teachers. All gave great reviews. I loved how moist this was. Other pumpkin bread I have made were not this moist and tasty.

pumpkin carrot raisin bread

by t. tish , lafayette hill, PA on Nov. 2006

This is a new favorite in my house! Very easy to make, super moist and wonderful!

Pumpkin Carrot Raisin Bread

by E. Ellie , GRANTVILLE, PA on Oct. 2006

This bread is so easy to make and is very moist. I made 2 loaves with the original recipe then tried 2 loaves and I reduced the sugar to 2 cups of brown sugar and changed the raisins to currants. This is going to be a favorite gift giving bread. Thank you Very Best Baking.

Wonderful Sweet Bread

by J. Jennifer , LITTLETON, NC on Oct. 2006

This Bread is sooo good & very moist. Makes great muffins too.

Wonderful

by c. cricket , Syracuse, NY on Apr. 2006

I made a double batch of this bread for Easter. My 4 year old loves it. She keeps asking for more which is rare for her to like anything. Everyone who has had it loves it. It is very moist. My sister wants the recipe