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Carrot Pineapple Bread

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."

Rate/Review | Read Reviews (8)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 32 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

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.