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Pumpkin Carrot Raisin Bread recipe

Pumpkin Carrot Raisin Bread.

This pumpkin carrot bread is hard to resistwith its moist and tender texture.

Recipe: Pumpkin Carrot RaisinBread

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 (15-ounce) can or 1 cup LIBBY’S® 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup water
1 cup shredded carrots
1 cup raisins

  • Preheat oven to 350°F (175°C).Grease and flour two 9 x 5-inch loaf pans.
  • Combine flour, pumpkin pie spice, bakingsoda and salt in large bowl. Combine sugar, pumpkin, eggs, oiland water in large mixer bowl; beat until just blended. Add pumpkinmixture to flour mixture; stir just until moistened. Fold incarrot and raisins. Spoon batter into prepared loaf pans.
  • Bake for 60 to 65 minutes or until woodenpick inserted in center comes out clean. Cool in pans on wireracks for 10 minutes; remove to wire racks to cool completely.

    Makes 2 loaves or 24 slices (12 slicesper loaf).

    For 3 (8 x 4-inch) Loaf Pans: Prepare asabove. Bake for 55 to 60 minutes.

    For 5 or 6 (5 x 3-inch) Mini-Loaf Pans:Prepare as above. Bake for 50 to 55 minutes

    Nutritonal Information Per Serving (1/24of recipe): Calories: 270 Calories from Fat: 90 Total Fat: 10g Saturated Fat: 1.5 g Cholesterol: 35 mg Sodium: 270 mg Carbohydrates:44 g Dietary Fiber: 2 g Sugars: 26 g Protein: 3 g

    Recipe is the property of Nestl ®and, usedwith permission.

    Chef Brian Snacks on Pumpkin Raisin Bread

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  • Comments

    1 Comment


    is my second cookbook and was released October, 2014.. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon . there’s nothing worse than bland pumpkin or carrot cake ain t it the truth? But I know this will be moist and spicy and overall terrific.

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