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Carrot and Pineapple Bread

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Total Time:Prep: 15 min. Bake: 55 min. + cooling

By Taste Of Home Editorial Team

Recipe by Sue Yount, McBain, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

If you like carrot cake, you'll surely enjoy the taste of this lovely loaf shared by Sue Yount of McBain, Michigan. Each moist slice is chock-full of shredded carrot, crushed pineapple and crunchy chopped walnuts.

TEST KITCHEN APPROVED

Carrot and Pineapple Bread

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Yield:2 loaves
Prep:15 min
Cook:55 min
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Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 1 cup finely shredded carrot
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 teaspoons vanilla extract
  • 1 cup chopped walnuts
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Directions

  1. In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8x4-in. loaf pans.
  2. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 173 calories, 8g fat (1g saturated fat), 20mg cholesterol, 121mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 3g protein.
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