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Pumpkin Carrot Raisin Bread

LIBBY'S®
Pumpkin Carrot Raisin Bread
Level
Easy
Prep 
25 min
Cook 
1 hr
Servings
40 servings, 1/2 slice each
  • This Pumpkin Carrot Raisin Bread is hard to resist with its moist and tender texture.
KEY INGREDIENTS
An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin
Making one pie? Use our 15oz
INGREDIENTS
  • 3 cups all-purpose flour, plus more for pans
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup water
  • 1 cup carrots, shredded
  • 1 cup raisins
MAKE IT
Step 1
Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
Step 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.
Step 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. Cut each loaf into 10 slices, then, each slice in half.
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.
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