Recipe for Carrot Pineapple Bread from the Quick Bread section.
Carrot Pineapple Bread3 eggs
2 cups granulated sugar
1 cup vegetable oil
1 cup finely shredded carrots
1 (8 ounce) can crushed pineapple, undrained
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt In a mixing bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla extract. Combine dry ingredients; beat into carrot mixture. Pour into two greased 8 x 4-inch loaf pans. Bake at 325 degrees F for 60 to 70 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
We hope you enjoy your freshly made Carrot Pineapple Bread. This recipe came from Quick Bread's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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