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Carrot and Pineapple Bread Recipe

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This recipe for Carrot and Pineapple Bread is from The Arnsbarger Sisters' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. ground nutmeg
1 c. sugar
1/4 c. vegetable oil
1 egg
8 1/4 oz. can crushed pineapple - drained reserving 2 tbsp. juice
1/2 c. finely shredded carrot
1/4 tsp. finely shredded lemon peel
1/2 c. chopped pecans
Directions:
Directions:
In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder and nutmeg. In another bowl combine sugar, shredded carrot, pineapple, reserved pineapple juice, oil, egg and lemon peel. Mix well. Add flour mixture, stir just to combine. Stir in chopped nuts.

Pour batter into a greased 8x4x2 in loaf pan.

Bake in a 350º oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.
Number Of Servings:
Number Of Servings:
1 loaf

 

 

 

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