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Pumpkin Carrot Raisin Bread

Pumpkin Carrot Raisin Bread

This Pumpkin Carrot Raisin Bread is a moist and tender treat, perfect for fall and holidays.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Course bread
Cuisine American
Servings 20 slices
Calories 250 kcal

Equipment

  • 9 x 5-inch loaf pans
  • Mixing bowl
  • mixer

Ingredients
  

Dry Ingredients

  • 3 cups all-purpose flour plus more for pans
  • 1 tablespoon pumpkin pie spice plus 2 teaspoons
  • 2 teaspoons baking soda
  • 1.5 teaspoons salt

Wet Ingredients

  • 3 cups granulated sugar
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • ½ cup water

Add-ins

  • 1 cup carrots, shredded
  • 1 cup raisins

Instructions
 

Preparation

  • 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.

Baking

  • 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.

Notes

For three 8 x 4-inch loaf pans, bake for 55 to 60 minutes. For five or six 5 x 3-inch mini-loaf pans, bake for 50 to 55 minutes.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 1gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 2500IUCalcium: 20mgIron: 1mg
Keyword Bread, carrot, fall, holiday, pumpkin, raisin
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