Breads:

Pineapple Carrot Bread

Comment on this recipe

Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 eggs
2 cups shredded carrots
1 cup vegetable oil
1 can (8 ounces) crushed pineapple, drained
1 cup chopped pecans or walnuts
2 teaspoons vanilla extract
3/4 cup confectioners' sugar, optional
1 to 1-1/2 teaspoons milk, optional

Instructions

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple, nuts and vanilla. Stir into the dry ingredients just until moistened. Spoon into two greased and floured 8-1/2- inch by 4-1/2-inch by 2-1/2-inch loaf pans. Bake at 350 degrees for 65-75 minutes or until loaves test done. Cool 10 minutes in pans before removing to wire racks. Cool completely. If desired, combine confectioners sugar and milk; drizzle over loaves. Makes 2 loaves.

Betty E. Johnson
Moline