Carrot Pineapple Bread

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“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.”
READY IN:
1hr 15mins
SERVES:
24
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, Beat eggs, sugar and oil. Add carrots, pineapple and vanilla. Combine dry ingredients in seperate bowl, beat into carrot mixture.
  2. Pour into 2 greased 8 inch loaf pans.
  3. Bake at 325 degrees for 60-70 minutes or until a toothpick comes out clean.
  4. Cool in pans 10 minutes, remove to wire rack to cool completely.

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