Carrot and Pineapple Bread |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 32 |
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If you like carrot cake, you'll surely enjoy the taste of this lovely loaf shared by Sue Yount of McBain, Michigan. Each moist slice is chock-full of shredded carrot, crushed pineapple and crunchy chopped walnuts. Ingredients:
3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
3 eggs |
2 cups sugar |
3/4 cup vegetable oil |
1 cup finely shredded carrot |
1 can (8 ounces) crushed pineapple, undrained |
2 teaspoons vanilla extract |
1 cup chopped walnuts |
Directions:
1. In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8-in. x 4-in. loaf pans.
2. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
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