"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Carrot Pineapple Bread Recipe

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

Contributor:  
Contributor:  
Vickie Dewitt
Added: Tuesday, May 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2 cups sugar
1 cup vegetable oil
1 cup shredded carrots
8 oz can crushed pineapple - undrained
2 tsp. vanilla
3 cups flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt

Directions:
Directions:
In a mixing bowl, beat eggs, sugar and oil;add carrots, pineapple and vanilla and mix. Add salt, baking soda, cinnamon and flour and mix well. Pour into 2 greased loaf pans. Bake at 325 for 60-70 minutes or until toothpick inserted near the center comes out clean. Cool in pans for 10 minutes. Remove to cool completely.

 

 

 

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