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Carrot and Pineapple Bread

Source of Recipe

net


List of Ingredients

CARROT AND PINEAPPLE BREAD

1-1/2 Cups Flour
1 tsp. Cinnamon
1/2 tsp. Baking soda
1/4 tsp. Salt
1/4 tsp. Baking Powder
1/4 tsp. Nutmeg
1 Cup Sugar
1/2 Cup Graceland julienne sliced dried carrots
8 1/4 oz. Crushed pineapple, drained, reserve 2 Tablespoons juice
1/4 Cup Cooking oil
1 Egg
1/4 tsp. Finely shredded lemon peel
1/2 Cup Chopped walnuts

In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another mixing bowl combine sugar, shredded carrot, drained pineapple and 2 Tablespoons juice, cooking oil, egg, and lemon peel; mix well. Add flour mixture; stir just till combined. Stir in chopped walnuts. Pour batter into a greased 8x4x2 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or till 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. YIELD: 1 LOAF




Recipe