Pumpkin-Carrot-Raisin Bread

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° F. 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 60-65 minutes or until wooden pick inserted in center comes out clean. For three 8 x 4 inch loaf pans, bake 55-60 minutes. For 5-6 5 x 3 inch mini loaf pans, bake for 50-55 minutes. Muffins will take considerably less time. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Yield: Makes 2 loaves
Source: Libby’s Pure Pumpkin