Serves: 4
Total Calories: 1,303
Preheat oven to 350°. Grease and flour four baking boxes.
Stir flour, baking soda, salt, ginger, and baking powder in a large bowl set aside.
Beat eggs and oil in a large mixer bowl with electric mixer on medium speed until well blended. Add sugar and continue beating until mixture is thick, about 2 minutes. On low speed, beat in carrots and pineapple. Add flour mixture and stir just until flour is moistened. Stir in nuts. Spread in small loaf pans.
Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove if desired. Cool breads completely. See "Wrapping and Storing Tips" on reverse side of sheet.
HIGH ALTITUDE ADJUSTMENTS: At 6,000 feet, use only 3/4 teaspoon baking soda.
This Carrot-Pineapple Loaves recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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