Pumpkin Carrot Raisin Bread
Got this recipe from VeryBestBaking and the picture.
3 call purpose flour
1 Tbspplus 2 teaspoons pumpkin pie spice
2 tspbaking soda
1 1/2 tspsalt
3 cgranulated sugar
1 can(s)(15 oz) pure pumpkin
1 cvegetable oil
1 ccarrots, shredded
How to Make Pumpkin Carrot Raisin Bread
- Preheat oven 350 degrees. Flour two 9"x5" 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.
- 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.