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Pumpkin Carrot Raisin Bread

Pumpkin Carrot Raisin Bread
Makes:
24 slices (12 slices per loaf)
Prep Time:
25
minutes
Total Time:
85
minutes
based on
51 reviews
This Pumpkin Carrot Raisin Bread is hard to resist with its moist and tender texture.

In this recipe:


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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

Directions:

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.

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.


Reviews:

Review This Recipe
  •  Star(s)

    Best ever

    Ulrike Reichert from Washington, DC

    This is the best ever recipe for pumpkin bread. It was made the rounds in my neighborhood.

  •  Star(s)

    Pumpkin Carrot Raisen Bread

    L JACOBS from VENTURA, CA

    These were delicious. Very moist and flavorful. I ran out of oil and added extra water and you could not tell that I used less oil. It was a good way to cut calories!

  •  Star(s)

    Very Good***

    Malee Warren from PORT TOWNSEND, WA

    I baked this bread without knowing what it would be. It came out great. Everyone loved it. I will bake it again with more carrots and raisins.

  •  Star(s)

    It is pumpkin season again

    lorelei carr from oroville, CA

    I have been making this recipe for several years now. I usually add fresh cranberries to give the bread a tart zing. I remembered to freeze a couple of bags of cranberries from last season, but I had to look the recipe up as I lost it somewhere. This is a terrific bread that makes great muffins or mini loaves too. I cannot wait!!!!

  •  Star(s)

    Muffins

    GINA DAVIS from IOWA FALLS, IA

    I made muffins with this recipe, and my son, who is a very picky eater, just loved them!

  •  Star(s)

    Moist and delicious

    SUE JOZWIAK from Springville, NY

    This bread was fabulous! I made mini loaves with it and gave it to my kids teachers. All gave great reviews. I loved how moist this was. Other pumpkin bread I have made were not this moist and tasty.

  •  Star(s)

    pumpkin carrot raisin bread

    tish mcbride from lafayette hill, PA

    This is a new favorite in my house! Very easy to make, super moist and wonderful!

  •  Star(s)

    Pumpkin Carrot Raisin Bread

    Ellie Rauch from GRANTVILLE, PA

    This bread is so easy to make and is very moist. I made 2 loaves with the original recipe then tried 2 loaves and I reduced the sugar to 2 cups of brown sugar and changed the raisins to currants. This is going to be a favorite gift giving bread. Thank you Very Best Baking.

  •  Star(s)

    Wonderful Sweet Bread

    Jennifer Skipper from LITTLETON, NC

    This Bread is sooo good & very moist. Makes great muffins too.

  •  Star(s)

    Wonderful

    cricket elieff from Syracuse, NY

    I made a double batch of this bread for Easter. My 4 year old loves it. She keeps asking for more which is rare for her to like anything. Everyone who has had it loves it. It is very moist. My sister wants the recipe

  •  Star(s)

    Pumpkin Carrot Raisin Bread

    Madeline Montagne from CARRIERE, MS

    I made several loaves in the smaller loaf pans so that I could include them in Christmas gifts to my friends and neighbors. I also kept one for myself. But, I substituted a bag of dried cranberries for the raisins. This is a very good recipe that produces a tasty, moist, and delicious quick bread. I'm already getting requests for the recipe.

  •  Star(s)

    Rave Reviews

    Diana Joyner from OAK RIDGE, TN

    This is so moist and tasty! I am so glad I decided to bake the three smaller loaves as everyone who tasted it wanted one of their own. I have had to make new batches several times now!

  •  Star(s)

    pumpkin carrot bread

    linh gormley from renton, WA

    very moist bread!! A great way to sneak the carrots in for those picky eaters.

  •  Star(s)

    Great for the freezer

    Patricia Pataki from ANOKA, MN

    I just took out a loaf from my freezer and it was just as great as the freshly made loaf. So nice and moist. A great way to use up excess carrots. Good recipe for making as a gift.

  •  Star(s)

    Pumpkin Carrot Raisin Bread

    ELIAABETH CAMPBELL from WARREN, MI

    I used Wheat Free & Gluten Free Flour instead and a teaspoon of Xanthan gum and it came out great as I have Celic Sprue so I'm always trying for good recipe this is really great. This will be my third batch

  •  Star(s)

    DELIOUSSS FOR BREAKFAST

    DAWNA GRAEFF from HAMPSHIRE, TN

    THIS WAS A GREAT RECIPE AND IT WAS VERY DELIOUSSS I WILL MAKE THIS AGAIN

  •  Star(s)

    THIS RECIPE WAS EXCELLENT

    Nancy Predaris from MANCHESTER, NH

    I made this recipe today, it came out so moist. We had one loaf for today and one to put into the freezer for our company this weekend. I expect to get rave reviews for this one!

  •  Star(s)

    Pumpkin Carrot Raisin Bread

    DONNA MARTORANA from PHILADELPHIA, PA

    I made a few changes to the recipe without compromising flavor or texture. I reduced the sugar to 2 cups instead of 3. I also used buttermilk in place of the water. It turned out wonderfully moist and sweet enough.

  •  Star(s)

    So Moist!

    C S from MUSKEGON, MI

    This recipe is great. It is easy to make. My daughter does not like carrots or pumpkin but decided to try it and loves it. It is a real hit. It stays very mosit. Will bake Pumpkin Carrot Raisin Bread again.

  •  Star(s)

    pumpkin carrot raisin bread

    Ann Hudson from PHILLIPS, ME

    I wanted a different pumpkin bread this year for the holidays this is just the bread It is moist and not overpowering with a lot of different flavors. It was quick and easy to prepare. will make again often.

  •  Star(s)

    A Sweet Pumpkin Treat!

    Sandy Richardson from Sumner, MI

    I tried this recipe this summer with my niece and nephew and they loved it! I put some into bread loaves, but I also made muffins with the bread. It was a great breakfast. My nephew hates veggies, but he ate some carrots in his muffins/bread.

  •  Star(s)

    Healthy & Tasty too

    JOYCE TOLER from Brunswick, GA

    WE really enjoyed this. It is very moist -- almost like a dessert.

  •  Star(s)

    Wonderful Combination

    Stephanie Klein from BALTIMORE, MD

    This was so easy to make. My whole family loved this even the little ones. I also made this for the girls at work for out pot luck lunch. Both breads went fast. Thank you sooo much for a wonderful bread. I will make this for Thanksgiving and Christmas.

  •  Star(s)

    Excellent and Healthy

    PJ Miller from WEST CHESTER, PA

    My family loved this bread. I left out the nuts because my son doesn't care for it and I substituted nutmeg and cinnamon for pumpkin pie spice. It still delicious and moist.

  •  Star(s)

    Excellent for a pumpkin lover!

    Kelly Startare from

    I made this bread for the first time and it is amazing. I love pumpkin and my husband loves carrot cake, so this is a perfect mix. It is very filling also.

  •  Star(s)

    My family loves this!!!!

    Betsy DiPaula from WESTMINSTER, MD

    I love pumpkin and try to find new recipes for my family to try, so they do not get inindated withthe same recipes. I found this and my family can't get enough. I use cranberries instead of raisins and it is wonderful!

  •  Star(s)

    yum

    Carine Nadel from LAGUNA HILLS, CA

    I'm always looking for ways to update my family's favorite foods. This one had 2 of their favorite veggies in a great recipe to use for brown bags or for morning toast.

  •  Star(s)

    GREAT!

    Ann Godsell from Pewaukee, WI

    This bread is really yummy. Both of my little kids loved it, too, and one is a picky eater!

  •  Star(s)

    This recipe is great!!!

    Betsy DiPaula from Westminster, MD

    My family inhales this everytime I make it. To alter it a little, I use cranberries instead of raisins. Either way, it doesn't stay around long and it freezes great!

  •  Star(s)

    Kids love it!

    J Campbell from Chicago, IL

    This is one of my family's all time favorite.

  •  Star(s)

    Better than just Carrot Cake

    Marilyn Mitchell from Talent, OR

    I have a girlfriend who is crazy about Carrot Cake, but insists that I make this one now. She says, and my husband agrees, that it is better than plain Carrot cake. I do add more raisins than called for, as everyone seems to want more raisins. Thank you for the great website.

  •  Star(s)

    Easy, Moist and a Hit

    Esther Richards from Everett, MA

    I have made this several times since I found the recipe and it as been a hit every time. A friend of mine said that she has never had a pumpkin bread which has been so good. It is absolutely delicious!!

  •  Star(s)

    Very Good Bread

    Mary Harris from Rensselaer, NY

    This bread/cake is great! Sweet but not too sweet and moist.

  •  Star(s)

    Great Recipe for a Beginner!

    BETSY LARIMER from Somerset, PA

    I made tons of substitutions - fresh pumpkin instead of canned, additional pumpkin to reduce amount of oil, removed raisins to feed my finicky family, used brown sugar instead of granualted, added molasses - and all my variations were fabulous! I made 7 loaves of this this weekend and only four made it to the freezer for holiday gifts!

  •  Star(s)

    Wonderful

    Maureen Gallagher Burns from Palatine, IL

    In the past week I have made this twice and each time with great results. I kept one loaf but the other three were used as hostess gifts and then as a sweet at a tea gathering. Everyone commented on the wonderful texture and moistness of the bread. The carrots add a delicious feature to this tasty bread.

  •  Star(s)

    Moist & Delicious

    Stephanie Keystone from Coconut Creek, FL

    I tried this recipe just last night - very easy to put together - took no time at all, and the results are tremendous! I didn't have pumpkin pie spice, so substituted cinn/ginger/cloves and it was great! So moist! My husband has just about finished the first loaf....thank goodness the recipe makes 2 loaves!

  •  Star(s)

    Pumpkin carrot raisin Bread

    Jo Kastner from Scranton, AR

    Good for a bake sale or hostess gifts. Delicious

  •  Star(s)

    pumpkin carrot raisin bread

    Marsha Ballor from Linwood, MI

    This was a very moist and attractive looking bread. Smells delicious baking. also a favorite with my family.

  •  Star(s)

    Pumpkin Carrot Raisin Bread

    Lewene McVicker from Mtn. View, MO

    Excellent taste and texture. I love to use carrots and raisins and this was a new recipe for me. Easy to make. Just extra time in preparing carrots.

  •  Star(s)

    Pumpkin Carrot Raisin Bread

    LAURA REBESCHI from North Haven, CT

    I made these as muffins and they are so delicious that I'm hiding them from my family. This recipe made 2 dozen plus 4 muffins.

  •  Star(s)

    Pumpkin carrot raisin bread

    Kerry Williamsen from Appleton, WI

    This bread has become one of my favorite breads to make. It is so moist and freezes really well. I added extra cinnamon and 1/2 TB molasses and used craisins instead of raisins.

  •  Star(s)

    Great

    Rebecca Clemons from Lakeview, AR

    Made for work and the gang loved it. Even my young daugther loved it.

  •  Star(s)

    Pumpkin Carrot Raisin Bread

    Catherine Fox from Westminster, CA

    Very moist and seems very nutritoius full of healthy ingredients. My family loved it. Keeps well in freezer too.

  •  Star(s)

    Pumkin Carrot Raisin Bread

    Rhyllis Hogan from Ogden, UT

    Healthy eating that tastes sooo good. The rasins add to the flavor along with the pumpkin. Great with a cup of hot cocoa or tea.

  •  Star(s)

    I love pumpkin bread

    Cheri Taylor from Coldspring, TX

    This is one of the best recipes that I have seen for this wonderful bread. One thing that I would do different is to use a muffin tin and make little breads for all the children. Let them learn to make bread too.

  •  Star(s)

    pumkin carrot raisin bread

    Erla Daniel from Traverse City, MI

    This bread was a great hit with my cooking friends and my family.

  •  Star(s)

    This is GREAT!

    Nancy from New York, NY

    This won rave reviews today from EVERYONE -- ages 3 through 75+ --including family AND new friends I'd never met before today. It's not hard to make if you use precut baby carrots and a cuisinart. I even used my cuisinart to mix the liquid ingrediants. A+!

  •  Star(s)

    Review for Pumpkin Carrot Raisin Bread

    Mendy Fagioli from

    Very soft, great taste!

  •  Star(s)

    Review for Pumpkin Carrot Raisin Bread

    Myrna Little from Laurel, MD, USA

    This bread was excellent. Everyone has raved about it. Next time I think I will add nuts. Great Recipe!

  •  Star(s)

    Review for Pumpkin Carrot Raisin Bread

    beth morang from Manchester, ME

    This did not have the taste I thought it would.Would not make again

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 270
  • Calories from Fat: 90
  • Total Fat: 10g (16% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 44g (15% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 26g
  • Protein: 3g
  • Vitamin A: 70% of DV
  • Vitamin C: 2% of DV
  • Calcium: 2% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin Carrot Raisin Bread

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

 

Directions

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.

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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