Home > Recipes > Carrot and Pineapple Bread

Carrot and Pineapple Bread Recipe

If you like carrot cake, you'll surely enjoy the taste of this lovely loaf shared by Sue Yount of McBain, Michigan. Each moist slice is chock-full of shredded carrot, crushed pineapple and crunchy chopped walnuts.

[X]

Rate Carrot and Pineapple Bread Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Carrot and Pineapple Bread Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 32 Servings

15 55 70

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
2 cups sugar
3/4 cup vegetable oil
1 cup finely shredded carrot
1 can (8 ounces) crushed pineapple, undrained
2 teaspoons vanilla extract
1 cup chopped walnuts

Directions

In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Nutritional Facts 1 serving (1 slice) equals 173 calories, 8 g fat (1 g saturated fat), 20 mg cholesterol, 121 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pineapple Carrot Bread in Quick Cooking March/April 2003, p16

More recipes like this:

More Recipe Collections:
Bread Baking Bread Recipes Carrot Recipes Nut Recipes Quick Bread Recipes View All Simple Recipes Walnut Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Carrot and Pineapple Bread

Carrot and Pineapple Bread

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Jan. 16, 2013 by lm43

Oh yum, may give up carrot cake altogether and just make this from now on. Very good.

Reviewed on Mar. 26, 2012 by kacylynn

I had some leftover carrots and crushed pineapple from a carrot cake I had made last week so decided to use them up making this bread. YUMMY!! It does taste like carrot cake minus the icing (and calories from the icing). I halved the recipe to make one loaf and omitted the nuts but did add 1/4 cup raisins instead. A delicious bread to snack on anytime of day!