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Carrot Pineapple Bread




Source of Recipe


David


List of Ingredients




Carrot Pineapple Bread


3 eggs
2 cups sugar
1 cup vegetable oil
1 cup finely shredded carrots
1 can (8 ounces) crushed pineapple, undrained
2 tsp vanilla extract
3 cups flour
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt

Recipe




Preheat oven to 325 F. Grease two 8 x 4 inch loaf pans.

In a mixing bowl, beat the eggs, sugar, and oil.

Add the carrots, pineapple, and vanilla.

Combine the dry ingredients.

Beat into the carrot mixture.

Pour into the two prepared loaf pans.

Bake for 60-70 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool in the pans for 10 minutes.

Remove to a wire rack to cool completely.

Makes 2 loaves