Pineapple Carrot Bread
Category: Bread
Ingredients
- 3 c. all-purpose flour
- 2 c. sugar
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 3/4 tsp. salt
- 3 eggs
- 2 c. shredded carrots
- 1 c. vegetable oil
- 1 (8 oz.) can crushed pineapple, drained
- 1 c. chopped pecans or walnuts
- 2 tsp. vanilla extract
- 3/4 c. confectioners sugar (optional)
- 1 to 1 1/2 tsp. milk (optional)
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 357kcalCalories
- 3.57gProtein
- 14.29gFat
- 53.57gCarbohydrates
- 28.57gSugars
- 0.0gFiber
- 0.58gSalt
Instructions
1. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.
2. In another bowl, beat eggs.
3. Add carrots, oil, pineapple, nuts and vanilla.
4. Stir into dry ingredients just until moistened.
5. Spoon into 2 greased and floured loaf pans.
6. Bake at 350° for 65 to 70 minutes or until loaves test done.
7. Cool 10 minutes in the pans before removing to wire racks.
8. Cool completely.
