Pumpkin Carrot Raisin Bread

Makes 1 loaf

Ingredients:

1-1/2 cups whole wheat flour
2-1/2 tsp pumpkin pie spice (or a mixture of 2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp cloves)
1 tsp baking SODA
3/4 tsp salt
1-1/2 cups Sucanat or honey (if using honey, use only 1/4 cup water)

1/2 cup pumpkin or 1/2 can (15 oz) pumpkin
2 large eggs
1/2 cup olive oil
1/4 cup water
1/2 cup shredded carrots
1/2 cup raisins

How to:

1.  Preheat oven 350 degrees.
2.  Grease and flour one 9 x 5-inch loaf pan
3.  Combine flour, pumpkin pie spice, baking SODA, and salt in large bowl.
4.  Combine Sucanat, pumpkin, eggs, oil, and water in large mixer bowl; beat until just blended.
5.  Add pumpkin mixture to flour mixture; stir just until moistened.
6.  Fold in carrots and raisins.
7.  Spoon batter into prepared loaf pan.
8.  Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
9.  Cool in pan on wire rack for ten minutes; remove to wire rack to cool completely.

Recipe may be doubled.

Recipe compliments of Judy Toland of TN.