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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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Carrots paired with pineapple make a moist quick bread with a slightly tropical taste that's a delectable surprise, informs Dorothy Bahlmann of Clarksville, Iowa. Ingredients:
3 eggs |
2 cups sugar |
1 cup vegetable oil |
1 cup finely shredded carrots |
1 can (8 ounces) crushed pineapple, undrained |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon salt |
Directions:
1. In a bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture.
2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely. Yield: 2 loaves.
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