My mom used to bake this bread when I was little. I remember eating it for an afternoon snack and sometimes for breakfast. It’s a flavorful, moist loaf. A nice change from banana bread.
Here’s what you’ll need:
- 2 cups sugar
- 3 cups flour
- 1 1/2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 3 eggs, beaten
- 1 cup oil
- 1 cup crushed pineapple, undrained
- 1 cup grated carrot (2-3 carrots)
- 2 tsp. vanilla
- 1 cup nuts, optional
Stir together the dry ingredients in a mixer bowl. Add the others in the order listed, mixing between each. Pour into 2 loaf pans that have been greased and floured very well. I like to use Baker’s Joy No-Stick Spray with Flour. Bake at 325 degrees (that’s not a type, the temp is really that low) for 1 hour. Remove from the pans immediately.
The ingredients call for only 1 cup of crushed pineapple. I could only find a 20 oz can. I just dipped 1 cup out with a spoon. The rest could be used in another recipe or fruit salad.
{ 3 comments… read them below or add one }
Those loaves do look yummy. Do you have a suggestion on how to keep them crisp on the outside and moist on the inside for storage? Or is the secret to getting them out of the pan fresh from the oven to keep it crisp on the outside.
Jenny, I never really thought about it, but they are a little crisp on the outside. I think it must be removing them from the pans immediately and then letting them cool completely before wrapping them.
I made these yesterday, and a loaf is already eaten up by my family! I’m loving it rewarmed in the toaster. I did use 1 cup of whole wheat flour and 1/2 cup oil with 1/2 cup applesauce to try to up the health/lower the calories! Thanks for sharing!