Pineapple Carrot Bread
Total Time
Prep: 10 min. Bake: 65 min. + cooling
Makes
2 loaves (16 slices each)
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.
Pineapple Carrot Bread Recipe photo by Taste of Home
Reviews
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.
Wonderful bread, great tasting, however, it has too much sugar.
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.