Best 2 Pumpkin Carrot Raisin Bread Recipes
Indulge your senses with a symphony of flavors in our Pumpkin Carrot Raisin Bread extravaganza! This irresistible bread is not just a treat for your taste buds, it's a journey through a harvest of autumnal delights. Bursting with a vibrant blend of pumpkin, carrot, and plump raisins, each slice is an explosion of sweet and savory goodness. With three enticing variations - a classic, nut-studded, and chocolate chip-studded - this bread offers a trio of tempting experiences. Adorned with a luscious maple glaze, it's a feast for the eyes and the palate. Whether you're seeking a comforting breakfast, an afternoon snack, or a delightful dessert, our Pumpkin Carrot Raisin Bread ensemble is guaranteed to elevate any occasion. Let's embark on a culinary adventure that will leave you craving more!
Let's cook with our recipes!
PUMPKIN CARROT RAISIN SPICE BREAD
Yummy, healthy, and completely made-up. I use a combo of oil and applesauce, and I almost always use buttermilk (milk and lemon juice, let sit on the counter for 10 m.)
Provided by WheresTheBeef
Categories Quick Breads
Time 1h15m
Yield 30 serving(s)
Number Of Ingredients 15
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
Wonderful combination of flavors, three of my favorites in one bread. Also very moist ! Got this recipe from VeryBestBaking and the picture.
Provided by Carol Junkins
Categories Other Breads
Time 1h25m
Number Of Ingredients 11
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.
Tips:
- Use fresh or canned pumpkin purée for the best flavor; avoid using pumpkin pie filling as it contains extra spices and sugar.
- Grate the carrots finely so that they distribute evenly throughout the bread. This will prevent large chunks of carrots from overpowering the bread's texture.
- Toast the raisins before adding them to the batter. This will help to plump them up and give them a richer flavor.
- Use a combination of all-purpose flour and whole wheat flour for a more nutritious and flavorful bread. You can also substitute gluten-free flour if needed.
- Be careful not to overmix the batter, as this can make the bread tough. Mix just until the ingredients are combined.
- Bake the bread at a moderate temperature (350°F or 175°C) for about an hour, or until a toothpick inserted into the center comes out clean.
- Let the bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.
Conclusion:
Pumpkin carrot raisin bread is a delicious and nutritious quick bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up leftover pumpkin purée. With its moist texture, sweet flavor, and colorful appearance, this bread is sure to be a hit with everyone.
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