Golden colors of sunrise greet you in a slice of Carrot Pineapple Nut Bread. And if the colors aren’t enough to pique your senses, the flavors will. Vanilla and cinnamon subtly elevate the feature ingredients - carrots and pineapple - but like a perfect marriage, none of them overpower one another. I think you’ll enjoy making and serving this delightful beauty!
- 3 cups flour (I use half all purpose flour and half either white whole wheat or whole wheat pastry flour)
- 1 Â½ teaspoons cinnamon
- 1 teaspoon baking soda
- Â½ teaspoon salt
- 3 eggs
- 1/3 cup canola oil
- 1 Â½ cups sugar
- 2 teaspoons vanilla extract
- 1 8-ounce can crushed pineapple, undrained
- 1 cup finely grated carrots
- 1 cup chopped walnuts
- Set oven to 350 degrees F.
- Parchment line two 8 Â½â x 4 Â½â baking loaf pans (OR you can grease and flour them instead, but I prefer parchment paper lining to insure they come out of pans without tearing the bottoms apart, and to make cleanup easier)
- In medium bowl stir together flour, cinnamon, baking soda and salt; set aside.
- In large mixing bowl combine eggs, oil, sugar and vanilla and beat well.
- Add pineapple, carrots, nuts and flour mixture to large bowl and mix just until well combined.
- Pour into prepared loaf pans and bake 40-50 minutes until nicely browned and tests done (dark pans will bake quicker than shiny.)
- Remove from pans and cool on wire rack.
- Each loaf yields about 15 slices, depending on size cut.
|Amount Per Serving||%DV|
|Serving Size 43g|
|Recipe makes 30 servings|
|Calories from Fat 36||27%|
|Total Fat 4.15g||5%|
|Saturated Fat 0.45g||2%|
|Trans Fat 0.01g|
|Total Carbs 21.97g||6%|
|Dietary Fiber 0.7g||2%|