A delightful and moist loaf combining the warm spices of pumpkin pie with the sweetness of carrots and cranberries.
Preheat your oven to 350°F (175°C) and grease two 9x5-inch loaf pans.
Greasing the pans ensures the loaf doesn't stick, making it easier to remove.
In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps and ensure even mixing.
In a medium mixing bowl, combine the sugar, pumpkin puree, eggs, oil, and water. Mix until smooth.
Ensure the wet ingredients are well mixed for a consistent batter.
Pour the wet mixture into the dry mixture and stir until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the grated carrots and dried cranberries gently.
Folding gently prevents the batter from deflating.
Divide the batter evenly between the prepared loaf pans.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaves at the 60-minute mark to avoid overbaking.
Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
Slice and serve your delicious Spiced Pumpkin Carrot Loaf. Enjoy!
Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.
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