Guest guest Posted December 2, 2008 Report Share Posted December 2, 2008 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 Quote Link to comment Share on other sites More sharing options...
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