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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 784
% Daily Value**
Total Fat 39g
Saturated Fat 17g
Unsaturated Fat 4g
Cholesterol 100mg
Sodium 584mg
Total Carbohydrate 99g
Dietary Fiber 4g
Sugars 55g
Protein 13g
Vitamin A  103%Vitamin C  7%
Calcium  5%Iron  10%
Potassium  9%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Pineapple Bread

Recipe Tags: Bread Recipes

Date Added: June 11, 2009


1 Teaspoon Vanilla
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
3 Cups Flour
1 Cup Mixed Nuts Choppped
1 Teaspoon Salt coarse
1 Cup Vegetable Oil
2 Cups Carrots finely grated
2 Cups Sugar
3 Eggs beaten fluffy
1 Can Crushed Pineapple (small)
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1. Preheat oven to 325 degrees.

2. Grease and line 2 9x5x3 loaf pans; set aside.

3. Add sugar and oil to eggs; mix well. Add carrots and pineapple.

4. In a separate bowl mix flour, baking soda, cinnamon, salt, and vanilla.

5. Gently blend into wet mixture. Stir in nuts.

6. Pour batter into pans. Bake 1 hour. Cool 15 minutes before removing from pan.

7. Leave paper liner on until ready to serve. Cool well before slicing.

8. For jars, follow instructions in above recipes.

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Dietary Notes:
This recipe is high in Vitamin A with 103% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Natural Sweeteners allergies.
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