Carrot Pineapple Bread
A delicate flavored, delightfully pretty bread that is so quick and easy to make!
- Yield: 5 loaves 51/2 x 3 inches 1x
Ingredients
Units
Scale
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 3 eggs
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 1 8 ounce can crushed pineapple, drained
- 2 cups shredded carrots (OR 1 10 ounce bag)
- 1 cup chopped pecans
Instructions
- Preheat over to 350.
- Grease and flour five 5 ½” x 3” loaf pans.
- Mix dry ingredients in medium bowl and set aside.
- In large mixer bowl, beat eggs and oil at medium speed until well blended. Add sugar and continue beating until mixture is thick, about 2 minutes.
- At low speed, beat in carrots and pineapple.
- By hand, stir in flour mixture just until flour is moistened. Stir in nuts.
- Divide batter equally among the five pans.
- Bake for 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.
- Breads can be wrapped in foil and stored in the freezer up to three months.
Nutrition
- Serving Size: 1 slice