Best Pumpkin Carrot Raisin Bread Recipes

Pumpkin Carrot Raisin Spice Bread image

Provided by WheresTheBeef

Time 1h15m

Yield 30 serving(s)

Number Of Ingredients 15

2 eggs
2/3 cup brown sugar or 2/3 cup honey
2/3 cup oil or 2/3 cup applesauce
1 (15 ounce) can pumpkin
1 teaspoon vanilla
1 cup buttermilk or 1 cup plain yogurt
1 cup raisins
1 cup walnuts (optional)
2 cups carrots (or more)
2 1/2 cups whole wheat flour
2 tablespoons wheat germ
1 pinch salt
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon allspice or 1 teaspoon nutmeg, etc

Steps:

Beat eggs, and mix in sugar, oil, pumpkin, vanilla, buttermilk, raisins, carrots, and nuts.
Gradually add spices, flour, and wheat germ. Stir well.
Bake in well-greased muffin tins or 2 bread pans at 350 until they smell good.

Pumpkin Carrot Raisin Bread image

Provided by Carol Junkins

Time 1h25m

Number Of Ingredients 11

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

Steps:

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.