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. ground cinnamon; 1 tsp. soda; 3/4 tsp. salt; 3 eggs; 2 c. shredded carrots; 1 c. vegetable oil; 1 (8 oz.) can crushed pineapple, drained; 1 c. chopped nuts (pecans or walnuts); 2 tsp. vanilla; 3/4 c. confectioners sugar; 1 to 2 1/2 tsp. milk

Servings: persons

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

1
In a large bowl, combine flour, sugar, soda, salt and cinnamon.
2
In another bowl, beat eggs; add carrots, oil, pineapple, nuts and vanilla.
3
Add dry ingredients and stir until moistened.
4
Spoon into two greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
5
Bake at 350u00b0 for 60 to 75 minutes, until loaves test done.
6
Cool for 10 minutes in pans before removing to wire racks.
7
Cool.
8
Combine confectioners sugar and milk.
9
Drizzle over loaves.

2019

kcal

Calories

Fat

320

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. ground cinnamon, 1 tsp. soda, 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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