Category - Bread

CARROT PINEAPPLE BREAD

    Carrot Pineapple Bread

    3 eggs
    2 cups granulated sugar
    1 cup vegetable oil
    1 cup finely shredded carrots
    1 (8 ounce) can crushed pineapple, undrained
    2 teaspoons vanilla extract
    3 cups all-purpose flour
    1 1/2 teaspoons ground cinnamon
    1 teaspoon baking soda
    1 teaspoon salt

    In a mixing bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla extract.

    Combine dry ingredients; beat into carrot mixture. Pour into two greased 8 x 4-inch loaf pans. Bake at 325 degrees F for 60 to 70 minutes or until a wooden pick inserted near the center comes out clean.

    Cool in pans for 10 minutes; remove to a wire rack to cool completely.


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