Pumpkin Carrot Raisin Bread

Pumpkin Carrot Raisin Bread

In this recipe:

based on 51 reviews
This Looks YUMMY!
12
25 min.
prep
85 min.
total
24 slices (12 slices per loaf)

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

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
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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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Best ever

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

- Ulrike Reichert from Washington, DC

Pumpkin Carrot Raisen Bread

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!

- L JACOBS from VENTURA, CA

Very Good***

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.

- Malee Warren from PORT TOWNSEND, WA

It is pumpkin season again

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!!!!

- lorelei carr from oroville, CA

Muffins

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

- GINA DAVIS from IOWA FALLS, IA

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Nutrition Facts

Serving Size: 1/24 of Recipe

Servings Per Recipe: 24

  • Amount Per Serving
  • 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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