Tuesday, June 22, 2010

Pineapple Carrot Bread

2 c sugar
3 c flour
1 ½ tsp cinnamon
1 tsp baking soda
1 tsp salt
3 eggs, beaten
1 c oil
1 c crushed pineapple, undrained
1 c grated carrot
2 tsp vanilla
1 c nuts

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. Bake at 325 for 1 hour. Remove from the pans immediately.
Our notes: We made in mini loaf pans and got 8 mini loaves.  Perfect for breakfast!

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