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Carrot-Pineapple Bread |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Carrot-Pineapple Bread recipe on the web!! * See note below. _ cups flour _ teaspoon baking soda _ teaspoon salt _ teaspoon ginger ground ___ teaspoon baking powder _ eggs _ cup vegetable oil _ 1/2 cups sugar _ cups carrots shredded _ 8-ounce can crushed pineapple drained _ cup pecans chopped * This bread freezes well, so you can make it ahead and save time when the holidays draw near. Also good for holiday bazaars and bake sales. Preheat oven to 350°. Grease and flour four 6 x 3 x 2-inch metal or foil loaf pans. In a large bowl, mix flour, baking soda, salt, ginger and baking powder; set aside. In a large mixer bowl at medium speed, beat eggs and oil until well blended. Add sugar and continue beating until mixture is thick, about 2 minutes. At low speed, beat in carrots and pineapple. By hand, stir in flour mixture just until flour is moistened. Stir in nuts. Pour batter into pans. Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. Wrap and store overnight to soften crust before serving. Breads can be wrapped in foil and stored in the freezer up to 3 months. Serve at room temperature. High Altitude Adjustments: At 6,000 feet, use only 3/4 teaspoon baking soda. Wrap loaves, with or without pans, in plastic wrap. Secure with tape. Shrink wrap with a blow dryer if desired. Tie with a bow and label with recipe name. Spice-Nut Filling Holiday Fruit Stollen Carrot-Pineapple Bread Lemon Tea Loaves |
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