PUMPKIN CARROT RAISIN BREAD

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.