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Pineapple Carrot Bread

3 cups flour
2 cups sugar (can use less)
1 t. baking soda
1 t. cinnamon
3 eggs
2 cups shredded carrots
1 cup vegetable oil (or 1 c. applesauce)
1 can (8 oz) crushed pineapple, drained
1 cup chopped pecans or walnuts
2 t. vanilla extract

Combine flour, sugar, baking soda, cinnamon. In another bowl, beat eggs, add carrots, oil, pineapple, nuts & vanilla.

Stir moist ingredients into dry ingredients, mixing just until moistened.

Spoon into 2 greased & floured loaf pans.

Bake at 350 degrees for 65-75 minutes or until loaves test done. Cool 10 minutesin pans before removing to wire racks.

Makes 6 mini loaves, if baked in Baker's secret pans at 325 degrees takes 35-40 minutes.

Jardy the Jardine's says to put pecans in everything. Lots of pecans.

Contributed by Marilyn Whalen

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