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TEST KITCHEN APPROVED

Carrot Pineapple Bread

Name: Carrot Pineapple Bread
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 2 loaves
Ingredients: 3 eggs; 2 cups sugar; 1 cup vegetable oil; 1 cup finely shredded carrots; 1 can (8 ounces) crushed pineapple, undrained; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1-1/2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon salt

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 15 min. Bake: 1 hour + cooling

By Taste Of Home Editorial Team

Recipe by Dorothy Bahlmann, Clarksville, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

"Carrots paired with pineapple make a moist quick bread with a slightly tropical taste that's a delectable surprise," informs Dorothy Bahlmann of Clarksville, Iowa.

TEST KITCHEN APPROVED

Carrot Pineapple Bread

3 Reviews Add your review

Yield:2 loaves

Prep:15 min

Cook:1 hour

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Ingredients

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

Text Ingredients

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Directions

1
In a bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture.

2
Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.