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Pineapple Carrot Bread Recipe

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

Christine Arp Herrera Irving, Texas
Added: Thursday, June 8, 2006


2 c all purpose flour
1 tsp soda
1 tsp salt
1 1/2 tsp ground cinnamon
3 beaten eggs
2 c sugar
1 c vegetable oil
1 c grated carrots
1 8 oz can crushed pineapple, undrained
2 tsp vanilla extract
1 c chopped pecans

Combine flour, soda, salt, and cinnamon, set aside. Combine eggs, sugar and oil in a med mixing bowl mix well. Stir in carrots, pineapple, and vanilla. Add dry ingredients, mixing well. Stir in pecans. Pour batter into 2 greased 9x5x3 inch loaf pans. Bake at 325 for 1hr. 10 min. or until done. Yield: 2 loaves




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