Carrot Pineapple Bread

Total Time:Prep: 15 min. Bake: 1 hour + cooling

By Taste Of Home Editorial Team

Recipe by Dorothy Bahlmann, Clarksville, Iowa

Tested by Taste of Home Test Kitchen

Updated on Oct. 16, 2022

"Carrots paired with pineapple make a moist quick bread with a slightly tropical taste that's a delectable surprise," informs Dorothy Bahlmann of Clarksville, Iowa.

TEST KITCHEN APPROVED

Carrot Pineapple Bread

Yield:2 loaves
Prep:15 min
Cook:1 hour

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup finely shredded carrots
  • 1 can (8 ounces) 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
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Directions

  1. In a bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture.
  2. Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
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