Carrot Pineapple Bread Recipe

Carrot Pineapple Bread Recipe photo by Taste of Home

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"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.

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Carrot Pineapple Bread Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 32 Servings

15 60 75

Ingredients

3 eggs
2 cups sugar
1 cup vegetable oil
1 cup finely shredded carrots
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, 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 8-in. x 4-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 165 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 121 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Carrot Pineapple Bread in Taste of Home October/November 1997, p18

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Carrot Pineapple Bread

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Reviewed on Dec. 16, 2010 by jesskate

My family's favorite quick bread recipe.

Reviewed on Sep. 17, 2009 by Gwendolyn_M

This gets my award for Best Quick Bread Ever! The texture is outstanding and the flavor is beyond delicious. Instead of two 8x4 loaves, I made one 8x4 loaf and 3 mini-loaves. Gave the mini-loaves to friends, and they're already asking for more! I'll be making this one on a regular basis.