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.
Carrot and Pineapple Bread
Carrot and Pineapple Bread
Prep Time
15 min
Cook Time
55 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
- 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.
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