Carrot Pineapple Bread
2016-05-31- Cuisine: American
- Course: Breakfast/Brunch
- Skill Level: Easy
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- Yield: 2 loaves
- Servings: 20
- Prep Time: 15m
- Cook Time: 60m
Average Member Rating
(5 / 5)
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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.