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
- 1 cup (15 oz.) Pure pumpkin
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup water
- 1 cup carrots, shredded
- 1 cup Raisins
- PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
Spoon batter into prepared loaf pans.
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.
FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.
FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes