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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.
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    2 loaves


  • 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


  • In a bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture.
  • Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
Nutrition Facts
1 slice: 165 calories, 7g fat (1g saturated fat), 20mg cholesterol, 121mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.

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Average Rating:
  • sarahmc1r
    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.

  • jesskate
    Dec 16, 2010

    My family's favorite quick bread recipe.

  • Gwendolyn_M
    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.