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Pineapple Carrot Bread

My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.
  • Total Time
    Prep: 10 min. Bake: 65 min. + cooling
  • Makes
    2 loaves (16 slices each)

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 canola oil
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans or walnuts
  • 3/4 cup confectioners' sugar, optional
  • 1 to 1-1/2 teaspoons milk, optional

Directions

  • In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts.
  • Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
  • If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.
Nutrition Facts
1 slice: 192 calories, 10g fat (1g saturated fat), 20mg cholesterol, 103mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 2g protein.

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