PINEAPPLE CARROT QUICK BREAD

Pineapple Carrot Quick Bread image

You won't need to grate carrots by hand for this recipe, because the wet ingredients are combined in the blender.

Provided by CLAREKOE

Time 1h40m

Yield 12

Number Of Ingredients 11

Ingredients

1 (8 ounce) can crushed pineapple, drained
1 cup sliced carrots
¾ cup packed brown sugar
3 eggs
⅓ cup orange juice
¼ cup vegetable oil
3 ⅓ cups all-purpose flour
1 ½ cups rolled oats
½ cup chopped walnuts
5 teaspoons baking powder
1 teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan.
In a medium bowl, stir together the flour, rolled oats, nuts, baking powder and salt. Combine the pineapple, carrots, brown sugar, eggs, orange juice and oil in the blender. Blend at medium speed for about 30 seconds. Pour blended ingredients into the bowl with the dry ingredients, and mix until all of the dry ingredients are absorbed. Pour the mixture into the prepared pan.
Bake for 75 to 80 minutes in the preheated oven. Cool for 10 minutes before removing from the pan to cool completely on a wire rack. Cool completely before slicing and serving.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 52.7 g, Cholesterol 46.5 mg, Fat 10.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 427 mg, Sugar 17.5 g