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.