Tuesday, August 16, 2016


Carrot Pineapple Bread
(Photo by Lorinda Fleming)
3 c. flour
1 tsp. baking soda
1 tsp. ground cinnamon
2 c. sugar
3/4 tsp. salt
1 c. walnuts or pecans, chopped
3 large eggs, beaten slightly
2 c. carrots, grated
1 c. olive oil
1 (8 oz) can crushed pineapple, drained well
1/2 c. raisins ( I used Craisins )
2 vanilla extract
Mix flour, baking soda, cinnamon, sugar, and salt in large bowl. Make sure to combine ingredients well.
Place eggs, oil, carrots, raisins, pineapple and vanilla in a small bowl. Mix well. Add to dry ingredients. Stir together until all dry ingredients are moistened.
Grease 2 loaf pans and dust with flour. Split mixture between the two pans and spread evenly.
Bake 350° for 1 hour or until toothpick comes out clean when inserted in center of bread. Cool in pans on a wire rack.
Makes 2 loaves
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