Pineapple Carrot Bread for Mark |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
3 cups 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 (8 ounce) can crushed pineapple, undrained |
2 teaspoons vanilla |
1 cup chopped walnuts |
Directions:
1. In a bowl, combine the dry ingredients.
2. In a mixing bowl, beat eggs, sugar and oil, add carrot, pineapple and vanilla.
3. Stir into dry ingredients just until moistened.
4. Fold in walnuts.
5. Pour into two greased 8x4 in loaf pans.
6. Bake at 350 for 55-60 minutes or until a toothpick comes out clean.
7. Cool 10 minutes before removing loafs to wire racks.
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