Pumpkin Carrot Raisin Bread

Pumpkin Carrot Raisin Bread
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    40
    servings, 1/2 slice each

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

Instructions

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. 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.

Nutritional Information

% Daily Value *

  • Total Fat 6g 10%
  • Saturated Fat 1g 5%
  • Cholesterol 20mg 6%
  • Sodium 160mg 7%
  • Carbohydrates 27g 9%
  • Dietary Fiber 1g 4%
  • Vitamin A 35%
  • Vitamin C 2%
  • Calcium 0%
  • Iron 4%
  • Sugars 16g
  • Protein 2g

* Percentage Daily Values are based on a 2000 calorie diet.