Carrot Pineapple Bread

Name: Carrot Pineapple Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 loaves, 24 serving(s)
Ingredients: 3 eggs; 2 cups white sugar; 1 cup vegetable oil; 1 cup finely shredded carrot; 1 (8 ounce) can crushed pineapple, undrained; 2 teaspoons vanilla; 3 cups flour; 1 1/2 teaspoons cinnamon; 1 teaspoon baking soda; 1 teaspoon salt

Submitted by Old widow

"This is a TOH recipe I've made a few times. It goes well with a ham dinner. It makes 2 loaves and is nice for leftover breakfast the next day."

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Ready In:: 1hr 15mins
Ingredients:: 10
Yields:: 2 loaves
Serves:: 24

ingredients

3 eggs
2 cups white sugar
1 cup vegetable oil
1 cup finely shredded carrot
1 (8 ounce) can crushed pineapple, undrained
2 teaspoons vanilla
3 cups flour
1 ¹⁄₂ teaspoons 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 in seperate bowl, beat into carrot mixture.
Pour into 2 greased 8 inch loaf pans.
Bake at 325 degrees for 60-70 minutes or until a toothpick comes out clean.
Cool in pans 10 minutes, remove to wire rack to cool completely.