Pineapple Carrot Quick Bread Recipe

Name: Pineapple Carrot Quick Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) can crushed pineapple, drained; 1 cup sliced carrots; 3/4 cup packed brown sugar; 3 eggs; 1/3 cup orange juice; 1/4 cup vegetable oil; 3 1/3 cups all-purpose flour; 1 1/2 cups rolled oats; 1/2 cup chopped walnuts; 5 teaspoons baking powder; 1 teaspoon salt

Servings: persons

1 (8 ounce) can crushed pineapple, drained
1 cup sliced carrots
3/4 cup packed brown sugar
3 eggs
1/3 cup orange juice
1/4 cup vegetable oil
3 1/3 cups all-purpose flour
1 1/2 cups rolled oats
1/2 cup chopped walnuts
5 teaspoons baking powder
1 teaspoon salt

1
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan.
2
In a medium bowl, stir together the flour, rolled oats, nuts, baking powder and salt. Combine the pineapple, carrots, brown sugar, eggs, orange juice and oil in the blender. Blend at medium speed for about 30 seconds. Pour blended ingredients into the bowl with the dry ingredients, and mix until all of the dry ingredients are absorbed. Pour the mixture into the prepared pan.
3
Bake for 75 to 80 minutes in the preheated oven. Cool for 10 minutes before removing from the pan to cool completely on a wire rack. Cool completely before slicing and serving.

1040

kcal

Calories

Fat

156

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 (8 ounce) can crushed pineapple, drained, 1 cup sliced carrots, 3/4 cup packed brown sugar, 3 eggs, and more.

Yes, Pineapple Carrot Quick 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 Quick Bread

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