Pumpkin Carrot Raisin Bread

Carol Junkins


Wonderful combination of flavors, three of my favorites in one bread. Also very moist !

Got this recipe from VeryBestBaking and the picture.


★★★★★ 2 votes

2 ~ 9 x 5 pans ~ 24 slices
25 Min
1 Hr


  • 3 c
    all purpose flour
  • 1 Tbsp
    plus 2 teaspoons pumpkin pie spice
  • 2 tsp
    baking soda
  • 1 1/2 tsp
  • 3 c
    granulated sugar
  • 1 can(s)
    (15 oz) pure pumpkin
  • 4 large
  • 1 c
    vegetable oil
  • 1/2 c
  • 1 c
    carrots, shredded
  • 1 c

How to Make Pumpkin Carrot Raisin Bread


  1. Preheat oven 350 degrees. Flour two 9"x5" loaf pans.
  2. 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.
  3. 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.
  4. Note: could use 3- 8x4 loaf pans ~prepare as above and bake 55-60 min.

    Could use 5 or 6- 5x3 mini-loaf pans ~ prepare as above and bake 50-55 minutes.

Printable Recipe Card

About Pumpkin Carrot Raisin Bread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Healthy
Hashtags: #Carrots, #pumpkin, #raisins

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