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Pineapple-Carrot Bread Recipe

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

Gezina Heyboer
Added: Monday, July 27, 2009


3 eggs
2 C sugar
1 C cooking oil
3 C flour
1 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1 C grated carrots
1 C crushed pineapple (drained)
2 tsp vanilla
1 C chopped nutmeats

Beat eggs, sugar, and cooking oil. Sift together flour, salt, soda, and cinnamon. Combine alternately with the grated carrots and drained pineapple; add vanilla and chopped nutmeats. Pour into 3 small, well-greased loaf pans. Bake at 350 for 1 hour.




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