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Pineapple Carrot Bread Recipe

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This recipe for Pineapple Carrot Bread, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Therrien
Added: Friday, February 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c flour
1 t salt
1 t baking soda
1 t ground cinnamon
3 eggs
2 c sugar
3/4 c vegetable oil
1 c finely shredded carrot
1 8oz can crushed pineapple, undrained
2 t pure vanilla extract
1 c chopped walnuts (optional)

Directions:
Directions:
In a bowl, combine the dry ingredients. In a mixing bowl, beat eggs, sugar and oil; add carrot, pineapple and vanilla. Stir in dry ingredients, just until moistened. Fold in walnuts. Pour into 2 greased and floured 8x4x2 loaf pans.
Bake at 350 for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire rack.

Makes: 2 loaves

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I cooked in the 9" loaf pans. It took about the same amount of time. You could also make muffins if you wish.

 

 

 

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