Carrot Pineapple Bread is a delicate and delightfully pretty bread. It makes a nice addition to a tea table or an afternoon dessert buffet. Use a sharp knife to cut so the slices don’t tear. We inhale this plain, but it would be nice served with whipped cream cheese or a light lemon flavor whipped butter. This is quick and easy to assemble. I use a 10 ounce bag of shredded carrots from the grocery because I like the convenience. Save back a few nice looking pecan halves to put on top of each loaf before baking.
My mother provided afternoon day care for morning kindergarteners. They loved her and she delighted in their ways and sayings. One afternoon she decided it was time to harvest the carrots. She and her entourage of three or four kids went to the garden. She showed them how the carrots were ready when their “shoulders” had popped out of the ground. Then demonstrated how to pull the carrot out of the soft soil. One little boy looked at the carrot flecked with black dirt, at her and then back at the carrot. He was clearly not impressed. “Why don’t do like my momma?”, he said, “Get carrots at the grocery store. They don’t have that green stuff on top and THEY”S CLEAN!!!”
Guarantee the carrots in this are good. And the little loaves are delicious. It will win a kindergarteners heart – and his momma and daddy’s and sister’s too!
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