CARROT PINEAPPLE BREAD

Carrot Pineapple Bread image

"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.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 10

Ingredients

3 eggs
2 cups sugar
1 cup vegetable oil
1 cup finely shredded carrots
1 can (8 ounces) 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

Steps:

In a bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.

Nutrition Facts : Calories 165 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 121mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

*** Explore more Carrot Pineapple Bread Recipes »

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