Carrot and Pineapple Bread Recipe

Read Reviews
5 3 2
Publisher Photo
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


  • 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 slice: 173 calories, 8g fat (1g saturated fat), 20mg cholesterol, 121mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 3g protein.


  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

Reviews for Carrot and Pineapple Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
kerschc User ID: 2601335 54544
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."

lm43 User ID: 7050224 46612
Reviewed Jan. 16, 2013

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

kacylynn User ID: 2810964 67142
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!"

Loading Image