Pumpkin-Carrot Bread with Warm Spices and Ginger

Name: Pumpkin-Carrot Bread with Warm Spices and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup buckwheat flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 1/4 teaspoons salt; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; 1 cup golden raisins; 1 1/2 cups pumpkin puree; 1 cup grated carrots; 1 tablespoon finely grated fresh ginger; 1/2 cup sour cream, at room temperature; 2 large eggs, at room temperature; 2 tablespoons vegetable oil; 1 teaspoon pure vanilla extract; 7 tablespoons unsalted butter, softened; 1 3/4 cups light brown sugar

Servings: persons

1 1/2 cups all-purpose flour
1 cup buckwheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 teaspoons salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 cup golden raisins
1 1/2 cups pumpkin puree
1 cup grated carrots
1 tablespoon finely grated fresh ginger
1/2 cup sour cream, at room temperature
2 large eggs, at room temperature
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
7 tablespoons unsalted butter, softened
1 3/4 cups light brown sugar

1
Preheat the oven to 325.
2
Butter a 9-by-5-inch loaf pan.
3
In a medium bowl, whisk together all but 2 tablespoons of the all-purpose flour with the buckwheat flour, baking soda, baking powder, salt, ground ginger, cloves and cinnamon.
4
In a small bowl, toss the raisins with the remaining 2 tablespoons of all-purpose flour.
5
In a medium bowl, mix the pumpkin with the carrots, grated ginger and sour cream.
6
In a small bowl, whisk the eggs with the oil and vanilla.
7
In the bowl of an electric stand mixer fitted with the paddle, cream the butter with the sugar at medium-high speed until light in color, about 2 minutes.
8
Scrape down the side of the bowl and beat in the egg mixture at low speed.
9
Increase the speed to medium high and beat until fluffy, about 2 minutes.
10
Scrape down the bowl again.
11
Add the pumpkin mixture and beat at medium speed until fully incorporated.
12
Add the dry ingredients all at once and mix at low speed just until incorporated.
13
With a rubber spatula, fold in the raisins.
14
Scrape the batter into the prepared pan.
15
Bake for about 1 hour and 50 minutes, or until a skewer inserted in the center comes out clean.
16
Let the bread cool in the pan for 20 minutes, then turn it out onto a rack.
17
Turn the loaf right side up and let cool completely.
18
Serve at room temperature.

1044

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 cup buckwheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and more.

Yes, Pumpkin-Carrot Bread with Warm Spices and Ginger falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!