Pineapple Carrot Bread Recipe

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

Servings: persons

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

1
In large bowl, combine flour, sugar, baking soda, cinnamon and salt.
2
In another bowl, beat eggs; add carrots, oil, pineapple, nuts and vanilla.
3
Stir into dry ingredients just until moistened. Spoon into greased 8 1/2 x 4 1/2-inch loaf pans.
4
Takes two. Bake at 350u00b0 for 65 to 75 minutes or until loaves test done.
5
Cool 10 minutes before removing from pans to wire racks.
6
Cool completely.
7
If desired, can drizzle over with confectioners sugar.

No nutrition data on file — estimate from the ingredient list.

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: 3 c. all-purpose flour, 2 c. sugar, 3 eggs, 1 c. vegetable oil, 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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