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Pineapple Carrot Bread Recipe

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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.

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Pineapple Carrot 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

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Reviews for Pineapple Carrot Bread (1)

Pineapple Carrot Bread

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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!