Pumpkin-Carrot-Raisin Bread

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Pumpkin-Carrot-Raisin Bread

 

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

15 ounce can pureed pumpkin

4 large eggs

1 cup vegetable oil

1/2 cup water

1 cup shredded carrot

1 cup golden raisins

 

Preheat oven to 350 degrees. Grease and flour two 9 x 5 inch loaf pans (or

several large muffin tins).

Combine flour, spices, baking soda and salt in a large bowl.

Cream together the sugar, pumpkin, eggs, oil and water in a large mixer bowl;

beat until just blended. Add pumpkin mixture to flour mixture; stir just until

moistened. Fold in carrots and raisins. Spoon battered into prepared greased

pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out

clean. For three 8 x 4 inch loaf pans, bake 55 to 60 minutes. For 5-6 5 x 3 inch

mini loaf pans, bake for 50 to 55 minutes. Muffins will take considerably less

time. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool

completely.

Makes 2 loaves