Carrot-Pineapple Bread Recipe

Name: Carrot-Pineapple Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. all-purpose flour; 1 c. sugar; 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. cinnamon; 1/4 tsp. salt; 2 eggs, beaten; 1 c. shredded carrots; 2/3 c. vegetable oil; 1/2 c. crushed pineapple (undrained); 1 tsp. vanilla

Servings: persons

1 1/2 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
2 eggs, beaten
1 c. shredded carrots
2/3 c. vegetable oil
1/2 c. crushed pineapple (undrained)
1 tsp. vanilla

1
Combine flour, baking powder, soda, cinnamon and salt.
2
Beat eggs; add sugar.
3
Mix well.
4
Add oil; mix well.
5
Add carrots and pineapple.
6
Add vanilla.
7
Add flour mixture.
8
Beat at medium speed 1 1/2 to 2 minutes.
9
Pour into a greased and floured bread pan (loaf pan).
10
Bake at 350u00b0 for 50 to 60 minutes or until a wooden pick comes out clean.
11
Let stand and cool 10 minutes.
12
Remove from pan.

1032

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. all-purpose flour, 1 c. sugar, 1 tsp. baking soda, 1 tsp. baking powder, and more.

Yes, Carrot-Pineapple Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Pineapple Bread

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