Pineapple Carrot Bread Recipe

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My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.

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Pineapple Carrot Bread Recipe

Prep: 10 min. Bake: 65 min. + cooling

Yield: 32 Servings

10 65 75

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 eggs
2 cups shredded carrots
1 cup canola oil
1 can (8 ounces) unsweetened crushed pineapple, drained
2 teaspoons vanilla extract
1 cup chopped pecans or walnuts
3/4 cup confectioners' sugar, optional
1 to 1-1/2 teaspoons milk, optional

Directions

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts.
Spoon into two greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 192 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 103 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Pineapple Carrot Bread in Country June/July 1994, p49

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Pineapple Carrot Bread

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(1-1) of 1 reviews

Reviewed on Oct. 27, 2009 by amy000311

My husband gave me a wierd look when I told him what I was making but he ended up loving it! I substitute pureed white beans (with a little water to make the same consistancy as oil) for oil in all of my quick breads, you can't taste the difference but the texture is lighter and less greasy. I know it sounds wierd but once you try it you'll never go back to oil.