Friday, September 24, 2010

Pumpkin Carrot Raisin Bread

Breakfast Bread numero dos! Jillian's next pick was something "healthy." She figured a Pumpkin Carrot Raisin Bread would fit the bill, so I located a recipe on Nestle's recipe site.

I halved the recipe because I only needed one loaf of bread, but the full recipe is below.

Pumpkin Carrot Raisin Bread

  • 3c flour
  • 1T plus 2t pumpkin pie spice
  • 2t baking soda
  • 1 1/2t salt
  • 3c sugar
  • 15 oz. canned pumpkin
  • 4 eggs
  • 1c vegetable oil
  • 1/2c water
  • 1c carrots, shredded
  • 1c raisins
  1. Preheat the oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
  2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
  3. Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat until just blended.
  4. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in carrot and raisins.
  5. Spoon batter into prepared loaf pans.
  6. 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.
The bread was super moist and it plumped up nicely. I think both breads were a big hit. They were gobbled up quickly, and I got a couple of marriage proposals in the process.

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