Pumpkin Carrot Bread Food

HEALTHIER PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large bread pans.
• Beat sugar, pumpkin, eggs, water, applesauce, vegetable oil, and vanilla extract together in a large mixing bowl.
• Whisk flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger together in a separate bowl; stir into the pumpkin mixture until just combined. Fold walnuts into the resulting batter; pour into prepared bread pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. Wrap tightly in aluminum foil to store.

PUMPKIN CARROT BREAD

Steps:

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

PUMPKIN CARROT BREAD

Steps:

• Preheat oven to 375°F.
• Using a large chef knife, slice the top and stem off the pie pumpkin. Slice the pumpkin down the middle from top to bottom. Remove the seeds with a spoon.
• Place both halves of pumpkin face down on a baking sheet and roast for 30-40 minutes or until the pumpkin is fully softened. Let cool.
• In a large bowl, add softened butter, brown sugar and mix until thoroughly combined.
• Scoop the roasted pumpkin out of the rind/skin. Add 1 cup of cooled pumpkin puree to the butter and sugar mixture and incorporate/mix together.
• Add in the eggs, one at a time, then the vanilla extract.
• Gradually add the flour, baking soda, baking powder, and salt.
• Finely shred a cup of carrots and add to the batter along with the pecans. Mix the batter until everything is incorporated.
• Pour batter into a greased loaf pan and top with additional pecans and pumpkin seeds.
• Bake the loaf for 30-45 minutes or until an inserted toothpick comes out clean when inserted.
• Let cool 30 minutes. This recipe is extra delicious with butter or whipped cream!
• In a large bowl, whip cream with a whisk for a couple of minutes until it starts to thicken into smooth soft peaks.
• Beat in vanilla and powdered sugar until your peaks become a little firmer. Make sure not to over-beat, or the whipped cream will get lumpy and start to become butter!
• Keep refrigerated and use on your Pumpkin Carrot Bread or other autumnal desserts!

PUMPKIN CARROT RAISIN SPICE BREAD

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.