Carrot Pineapple Bread Recipe

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Carrot Pineapple Bread Recipe
Carrot Pineapple Bread Recipe photo by Taste of Home
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Carrot Pineapple Bread Recipe

Read Reviews
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"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.
Recommended: Banana Bread A to Z
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 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 vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions

In a mixing 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.
Originally published as Carrot Pineapple Bread in Taste of Home October/November 1997, p18

Nutritional Facts

1 slice: 165 calories, 7g fat (1g saturated fat), 20mg cholesterol, 121mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup finely shredded carrots
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  1. In a mixing 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.
Originally published as Carrot Pineapple Bread in Taste of Home October/November 1997, p18

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Reviews forCarrot Pineapple Bread

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sarahmc1r User ID: 8902654 251982
Reviewed Jul. 28, 2016

"This was very bland, even after I added more spices than called for. No one in my family really liked it. I wouldn't make this again."

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jesskate User ID: 1411456 24408
Reviewed Dec. 16, 2010

"My family's favorite quick bread recipe."

MY REVIEW
Gwendolyn_M User ID: 4285890 47967
Reviewed Sep. 17, 2009

"This gets my award for Best quick bread Ever! The texture is outstanding and the flavor is beyond delicious. Instead of two 8x4 loaves, I made one 8x4 loaf and 3 mini-loaves. Gave the mini-loaves to friends, and they're already asking for more! I'll be making this one on a regular basis."

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