Pineapple Carrot Bread

Name: Pineapple Carrot Bread
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 2 loaves (16 slices each).
Ingredients: 3 cups all-purpose flour; 2 cups sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 3/4 teaspoon salt; 3 eggs; 2 cups shredded carrots; 1 cup canola oil; 1 can (8 ounces) unsweetened crushed pineapple, drained; 2 teaspoons vanilla extract; 1 cup chopped pecans or walnuts; 3/4 cup confectioners' sugar, optional; 1 to 1-1/2 teaspoons milk, optional

My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 eggs
2 cups shredded carrots
1 cup canola oil
1 can (8 ounces) unsweetened crushed pineapple, drained
2 teaspoons vanilla extract
1 cup chopped pecans or walnuts
3/4 cup confectioners' sugar, optional
1 to 1-1/2 teaspoons milk, optional

Directions

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts.
Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.

Nutrition Facts

1 slice: 192 calories, 10g fat (1g saturated fat), 20mg cholesterol, 103mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 2g protein.

Originally published as Pineapple Carrot Bread in Country June/July 1994

Reviews

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Average Rating:

Cthebird

Apr 5, 2018

I just made this and ate a warm slice. It is very delicious and moist! I chose not to add the glaze because I didn't want the extra sugar. I can't say how it would be with the glaze, but I certainly don't think it needs it. The only very very minor additions I made were the following: A little bit of ground allspice (about 1/4 teaspoon for the whole recipe). I did that because a carrot loaf cake I've made in the past had allspice in it, and I really love it along with the cinnamon. I also added about 3 Tbs (or around 1/4 cup) of unsweetened apple sauce after I stirred in the carrot. I did that only because I felt the batter was just too thick. I'm glad I did that. It worked out great, but I wouldn't recommend others doing that unless they also felt the batter was too thick. Perhaps my flour may have been a factor. I don't know. This recipe is nice because it's more of a sweet bread than loaf cake. I prefer sweet breads for breakfast, which is what I made it for.
wirose

May 3, 2015

Wonderful bread, great tasting, however, it has too much sugar.
amy000311

Oct 27, 2009

My husband gave me a wierd look when I told him what I was making but he ended up loving it! I substitute pureed white beans (with a little water to make the same consistancy as oil) for oil in all of my quick breads, you can't taste the difference but the texture is lighter and less greasy. I know it sounds wierd but once you try it you'll never go back to oil.