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Carrot Pineapple Bread

2016-05-31
  • Yield: 2 loaves
  • Servings: 20
  • Prep Time: 15m
  • Cook Time: 60m
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Nutritional Info

This information is per serving.

  • Calories

    263
  • Total Fat

    12 g
  • Saturated Fat

    1 g
  • Cholesterol

    26 mg
  • Sodium

    176 mg
  • Potassium

    65 mg
  • Carbohydrates

    37 g
  • Dietary Fiber

    1 g
  • Sugars

    22 g
  • Protein

    3 g

Ingredients

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

Method

Step 1

Beat eggs, sugar and oil. Add carrots, pineapple and vanilla.

Step 2

Combine dry ingredients. Beat into carrot mixture. Pour into 2 8x4-in. greased loaf pans, or 5 to 6 mini loaf pans. Bake at 325° for 60-70 minutes, 10 minutes less for mini pans. Cool for 10 minutes in pan before removing to cooling rack.

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