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Carrot Pineapple Bread

TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling YIELD: 2 loaves.
"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.

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

  • 1. In a bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture.
  • 2. 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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