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Carrot Pineapple Bread

 Carrot Pineapple Bread
"Carrots paired with pineapple make a moist quick bread with a slightly tropical taste that's a delectable surprise," informs Dorothy Bahlmann of Clarksville, Iowa.
32 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup finely shredded carrots
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions

  • In a bowl, beat eggs, sugar and oil; add carrots, pineapple and
  • vanilla. Combine dry ingredients; beat into carrot mixture.
  • Pour into two greased 8-in. x 4-in. loaf pans. Bake at 325° for
  • 60-70 minutes or until a toothpick inserted near the center comes
  • out clean. Cool in pans for 10 minutes; remove to a wire rack to
  • cool completely. Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 165 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 121 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.