Pumpkin Carrot Loaf

Now that fall has arrived, it seems like everywhere I turn I see pumpkins. It’s one of the things I love about fall. I’ve been enjoying things like pumpkin lattes, pumpkin muffins, pumpkin pie, and this delicious homemade pumpkin carrot loaf. This recipe makes 2 loaves so I can enjoy one right away and freeze the other one for later. It freezes really well. I pack small slices of this loaf in the boys’ lunches and it almost never comes back in their lunch bags at the end of the day, which is a good sign that they really like something. They’ve also asked for it as a bed-time snack quite often. I love having a slice with my coffee in the mornings. My favourite way to eat it is slightly warmed and slathered with peanut butter. Tony has taken some with him to work because it’s the perfect thing to eat when you’re on the go. This is a great recipe to add to your fall pumpkin baking.

Pumpkin Carrot Loaf
1 can (15 oz) pumpkin
1/2 cup finely grated carrot
1 cup brown sugar
1/2 cup vegetable oil
2 tsp vanilla
4 large eggs
2 cups all-purpose flour
1 cup whole wheat flour
3 tbsp ground flax seed
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup raisins
1/2 cup pumpkin seeds

Grease 2  8″ loaf pans. Position the oven racks so the tops of loaf pans will be in the center of the oven. Preheat oven to 350F.
In a large bowl, mix pumpkin, carrot, sugar, oil, vanilla and eggs. Stir in flours, flax, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in raisins. Divide batter evenly between the 2 pans. Sprinkle with pumpkin seeds.
Bake for 45-60 minutes, until toothpick in center comes out clean. Cool for 10 minutes in pans. With a butter knife, loosen the loaves from sides of pan and remove them from the pans. Place the loaves onto wire racks (top side up) to finish cooling.