Pumpkin Carrot Raisin Bread
Breads

Pumpkin Carrot Raisin Bread

LIBBY'S®
Pumpkin Carrot Raisin Bread
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
25 min
Recipe Info - Cook Time
Cook 
1 hr
Recipe Info - Serving Size
Servings
40 servings, 1/2 slice each

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

The Pumpkin Carrot Raisin Bread from LIBBY'S® is a treat that's perfect for any occasion, especially during the fall and holiday seasons. This delightful raisin pumpkin bread captures the essence of autumn with its rich flavor profile. Created using LIBBY'S® 100% Pure Pumpkin, this pumpkin loaf with raisins is infused with the natural sweetness of raisins and the subtle crunch of carrots, making each bite a joyful experience.

Savor the delightful combination of the pumpkin carrot loaf, where each slice is moist and soft, thanks to the perfect union of pumpkin and carrot. This carrot pumpkin bread is not only delicious but also embodies the coziness and warmth of holiday gatherings. If you've been searching for a carrot raisin bread that stands out, or a foolproof recipe for pumpkin raisin bread, this is your go-to option.

The enticing aroma of this recipe for pumpkin bread with raisins will fill your kitchen, inviting everyone to gather and enjoy a slice during Thanksgiving or any cherished occasion. Easy to make and a joy to eat, this bread will quickly become a staple in your collection of holiday favorites.

INGREDIENTS

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KEY INGREDIENTS

An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
LIBBY'S®

LIBBY'S® 100% Pure Pumpkin

(Making one pie? Use our 15oz)

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.

INGREDIENTS

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