Pineapple Carrot Bread
At a Glance
- Cook
- 1 hr 10 min
- Total
- 1 hr 35 min
- Servings
- 2.00 loaves, serving(s)
Categories
- Bread
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Wheat
- Eggs
- Tree nuts
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pineapple Carrot Bread brings together 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda in a practical dish for home cooking. It takes about 1 hr 35 min to prepare and cook. It makes approximately 2 servings.
Hands-Free Mode Off
Equipment
Mixing bowls, 2 9x5x3 inch loaf pans, oven
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 3 eggs, beaten
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup grated carrot
- 1 (8 ounce) can crushed pineapple, undrained
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
Instructions
Combine flour, soda, salt and cinnamon; set aside.
Combine eggs, sugar and oil in a medium mixing bowl; mix well.
Stir in carrots, pineapple and vanilla.
Add dry ingredients, mixing well.
Stir in pecans.
Pour batter into 2 greased 9x5x3 inch loafpans.
Bake at 325 for 1 hour and 10 minutes or until done.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
