Carrot Pineapple Bread
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
2 loaves
- Serves:
- 16
ingredients
- 3 eggs, beaten
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups carrots, grated
- 1 cup nuts, chopped
- 1 (8 ounce) can crushed pineapple, drained
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 3 cups flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
directions
- Grease 2 loaf pans well. Heat oven to 350 degrees F.
- Mix the first 8 ingredients until blended together.
- Mix in the last 3 ingredients until all is well-moistened.
- Pour into loaf pans. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool on rack for 10 minutes. Remove loaves from pans. Cool loaves on rack. When completely cooled, any leftover bread should be wrapped tightly in plastic wrap.
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RECIPE SUBMITTED BY
laurieholdsworth
United States