Ingredients for Pineapple Carrot Bread
- All Purpose Flour
- 1/2 teaspoon salt
- Baking Soda
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 1/2 cups granulated sugar
- Vegetable Oil
- Carrot
- Crushed Pineapple
- Vanilla Extract
- 1 cup chopped pecans or walnuts
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How to Make Pineapple Carrot Bread
- Preheat oven to 325°F (160°C). Grease and flour two 9x5x3 inch loaf pans.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 1/2 cups granulated sugar, and 1/2 cup vegetable oil until light and fluffy.
- Add 2 cups grated carrots and 1 (20 ounce) can crushed pineapple, drained, to the wet ingredients. Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans or walnuts.
- Pour batter evenly into the prepared loaf pans.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 55-minute mark.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
74g
Fat
8g
Carbs
9g
