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Carrot and Pineapple 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.
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 32 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Pineapple Carrot Bread in Quick Cooking March/April 2003, p16

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.

Reviews for Carrot and Pineapple Bread

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 17, 2014

"A friend gave us a bakery bread that was called Roasted Pineapple & Carrot Bread. My husband loved it so much he searched the web to find this recipe. We have been making it on a regular basis for years now. The whole family loves the flavor.

We like the idea of multi-grain, so we use one cup white, one cup wheat and one cup of oat flour. We also use a cup of brown sugar and a cup of white."

MY REVIEW
Reviewed Jan. 16, 2013

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

MY REVIEW
Reviewed Mar. 26, 2012

"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!"

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