Pumpkin Carrot Bread

Submitted by LizCl

"This is a moist and tender bread. Easy to make and delicious."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Serves: 24

ingredients

• 3 cups flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1⁄2 teaspoons salt
• 3 cups sugar
• 1 (15 ounce) can pumpkin
• 4 large eggs
• 1 cup vegetable oil
• 1⁄2 cup water
• 1 cup grated carrot
• 1 1 cup craisins or 1 cup nuts

directions

1. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
2. Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat unti just blended.
3. Add pumpkin mixture to flour mixture; stir just until moistened.
4. Fold in carrots and raisins.
5. Spoon batter into 2 greased and floured 9 X 5 inch loaf pans.
6. Bake at 350 degrees for 60-65 minutes. Cool.

Reviews

[Dan S.]

I made it With Splenda and added fresh chopped cranberries instead of raisins or Craisins.

 

[hippeastrum]

It was good, but mine baked a lot faster and got a little overbaked. I should have paid more attention to it. I did add some extra chopped pineapple and used splenda instead of sugar. Thanks!

 

[lmkga]

I used pureed carrot and made it without craisins.... yum! Enjoyed by all and polished off by the company we had over. Very moist.

 

[ibdsassy1]

An excellent pumpkin bread - my toddler LOVES it. I cut the oil in half and used half a cup of applesauce, as well as substituted one cup of whole wheat flour for the regular and it was awesome! I put walnuts in it instead of raisins. It did require a little extra baking time... just make sure a toothpick comes out clean. It makes a very dense and moist bread - delicious!

 

[PeytonandKaylansMama]

Yumm! Nobody in my house would eat it(too many veggies in the dessert) but it smelled great and very moist. Gave away as Thanksgiving gifts. Reviewed for My 3 Chefs 2008.