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Pineapple Carrot Bread

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“This recipe originally came from TOH ... however I have ammended it slightly-pureed carrots and pineapple instead of chunky and added more nuts. It is one of the best bread flavors I have had in a long time ... and my mother loves it.”
READY IN:
1hr 25mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl combine eggs, oil and vanilla. Puree the carrots and pineapple, including the juice and add to mixture.
  2. Add the remaining ingredients and mix just until moistened. Fold in nuts.
  3. Spoon into 2 greased loaf pans and sprinkle with cinnamon and sugar.
  4. Bake at 350 degrees for 65-75 minutes or until toothpick inserted comes out clean.

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