"Carrots paired with pineapple make a moist quick bread with a slightly tropical taste that's a delectable surprise," informs Dorothy Bahlmann of Clarksville, Iowa.
Carrot Pineapple Bread
Carrot Pineapple Bread
Prep Time
15 min
Cook Time
1 hour
Yield
2 loaves
Ingredients
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup finely shredded carrots
- 1 can (8 ounces) crushed pineapple, undrained
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions
- In a bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture.
- Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
Nutrition Facts
1 slice: 165 calories, 7g fat (1g saturated fat), 20mg cholesterol, 121mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.
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