Pumpkin Carrot Bread

  • Serves: Makes two 9 x 5-inch loaves
  • Views: 8760
  • Comments: 13


Bread and photo by sugarpie, Premium Member © Sarah Phillips

sugarpie, Premium Member, Says: "Hi All, Hope everyone had a wonderful Christmas. There is a lot more baking to be done this season. Hope the following recipe makes it onto your menu of New Year's goodies." 
QUICK-BREAD RECIPE HELP

Sarah's
Secrets

SUGARPIE SAYS:
"I have run into this problem quite a few times. Quick breads like Banana nut bread, Zucchini bread,etc remain undercooked even after following the recipe to the T. If you have ever run into this problem,here's a trick I have been using for years with great results:
Calibrate the baking time using a timer. When the baking time is down to the last 20 minutes, tent the loaf pan(s) with aluminum foil....Make sure you use ample foil to completely cover the top of the pan.
Let the bread bake for the rest of the twenty minutes as usual and your bread should be done just right."

INGREDIENTS
3 cups unbleached all-purpose flour; spoon into dry measuring cup and level to rim
2 teaspoons baking soda
2 teaspoons natural, unsweetened or Dutch-process (alkalized) cocoa
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger powder
1/4 teaspoon ground cloves

2 cups granulated sugar
1 can (15 oz. or 1 3/4 cups) LIBBY'S® 100% Pure Pumpkin; do not use Pumpkin Pie filling
2 large eggs
2 large egg whites
1/2 cup vegetable oil
1/2 cup molasses
1/4 cup water
Zest from one whole orange

1 cup carrots, shredded; shred and then, measure
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup walnuts
2 tblsps fruit cake mix cherries (glaceed cherries) (optional)

INGREDIENTS
1. Position the shelf to the middle and preheat the oven to 350 degrees  F. Grease and flour two 9- x 5-inch loaf pans.

2. Combine the flour, baking soda, cocoa powder, salt and cinnamon, nutmeg, ginger, and cloves and sift into a large bowl.
Sift. Make a well in the center. Set aside.

3. Combine sugar, pumpkin, eggs and egg whites, oil, molasses, vegetable oil, water, and orange rind into a large bowl.
Beat with a wire whisk until just blended.

4. Add the wet ingredients to the dry ingredients and and fold together with a large rubber spatula until ALMOST moistened.

5. Add the carrots, raisins, cranberries, walnuts, cherries, and fold until JUST combined.

Spoon the batter into the prepared loaf pans and gently smooth the tops.

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.

STORAGE
Wrap cooled loaves with plastic wrap and store at room temperature for a day or two; refrigerate after that so it won't mold. If it is humid, refrigerate the bread, so it won't mold.
They freeze nicely, wrapped in plastic wrap and then sealed in an airtight container, for a month or more.

NOTES
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.

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