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Ingredients
| all-purpose flour (unsifted): 3 cups |
| salt: 1 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| eggs: 3 |
| granulated sugar: 2 cups |
| vegetable oil: 3/4 cup |
| carrots (grated): 1 cup (finely shredded) |
| crushed pineapple: 1 8oz can (undrained) |
| vanilla extract: 2 tsp |
| walnuts (chopped): 1 cup |
Pineapple Carrot Bread for Mark
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
2 serving(s)
Tags
- In a bowl, combine the dry ingredients.
- In a mixing bowl, beat 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.
- Bake at 350 for 55-60 minutes or until a toothpick comes out clean.
- Cool 10 minutes before removing loafs to wire racks.