Carrot and Pineapple Bread

Name: Carrot and Pineapple Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 2 loaves.
Ingredients: 3 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 3 eggs; 2 cups Sugar In The Raw; 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

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.

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
2 cups Sugar In The Raw
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 8x4-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.

Nutrition Facts

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

Reviews

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Average Rating:

kerschc

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

Jan 16, 2013

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

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!