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Carrot Pineapple Bread

SUBMITTED BY: Dorothy Bahlmann

"'Carrots paired with pineapple make a moist quick bread with a slightly tropical taste that's a delectable surprise,' informs Dorothy Bahlmann of Clarksville, Iowa."
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 4.5 star rating.
Read Reviews (4)
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  1 Hr 15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup finely shredded carrots
  • 1 (8 ounce) can crushed pineapple, undrained
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt

DIRECTIONS

  1. In a mixing bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2007 by shawn
this wondeful bread, thank for sharing this ia keeper. it's moist and flavorful MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2008 by LinseyBee
So deliciously moist. I did do the inevitable though...modified it... a tad to make it more... MORE


 
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