Pumpkin Carrot Raisin Bread Food

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

PUMPKIN CARROT RAISIN BREAD

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.

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 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.

RAISIN-FILLED PUMPKIN SPICE BREAD

Steps:

• In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.

PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl.
• Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans.
• Pour batter evenly between the 2 prepared loaf pans.
• Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.

RAISIN PUMPKIN BREAD

Steps:

• In a bowl, cream butter and brown sugar. Beat in the eggs, pumpkin, syrup, orange juice and zest; mix well. Combine the flour, baking powder, salt, cinnamon, nutmeg, baking soda and cloves; add to creamed mixture just until blended. Fold in raisins and pecans., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean and top is golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely.