Pineapple Carrot Bread Recipe

Name: Pineapple Carrot Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 2 c. sugar; 1 tsp. baking soda; 1 tsp. ground cinnamon; 3/4 tsp. salt; 3 eggs; 2 c. shredded carrots; 1 c. vegetable oil; 1 (8 oz.) can crushed pineapple, drained; 1 c. chopped pecans or walnuts; 2 tsp. vanilla extract; 3/4 c. confectioners sugar (optional); 1 to 1 1/2 tsp. milk (optional)

Servings: persons

3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
3 eggs
2 c. shredded carrots
1 c. vegetable oil
1 (8 oz.) can crushed pineapple, drained
1 c. chopped pecans or walnuts
2 tsp. vanilla extract
3/4 c. confectioners sugar (optional)
1 to 1 1/2 tsp. milk (optional)

1
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.
2
In another bowl, beat eggs.
3
Add carrots, oil, pineapple, nuts and vanilla.
4
Stir into dry ingredients just until moistened.
5
Spoon into 2 greased and floured loaf pans.
6
Bake at 350u00b0 for 65 to 70 minutes or until loaves test done.
7
Cool 10 minutes in the pans before removing to wire racks.
8
Cool completely.

2411

kcal

Calories

109

Fat

329

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 13 ingredients. The key ingredients include: 3 c. all-purpose flour, 2 c. sugar, 1 tsp. baking soda, 1 tsp. ground cinnamon, and more.

Yes, Pineapple Carrot 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.

Pineapple Carrot Bread

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