Pineapple Carrot Quick Bread Recipes

PINEAPPLE CARROT QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan.
• In a medium bowl, stir together the flour, rolled oats, nuts, baking powder and salt. Combine the pineapple, carrots, brown sugar, eggs, orange juice and oil in the blender. Blend at medium speed for about 30 seconds. Pour blended ingredients into the bowl with the dry ingredients, and mix until all of the dry ingredients are absorbed. Pour the mixture into the prepared pan.
• Bake for 75 to 80 minutes in the preheated oven. Cool for 10 minutes before removing from the pan to cool completely on a wire rack. Cool completely before slicing and serving.

PINEAPPLE CARROT BREAD

Steps:

• Combine flour, soda, salt and cinnamon; set aside.
• Combine eggs, sugar and oil in a medium mixing bowl; mix well.
• Stir in carrots, pineapple and vanilla.
• Add dry ingredients, mixing well.
• Stir in pecans.
• Pour batter into 2 greased 9x5x3 inch loafpans.
• Bake at 325 for 1 hour and 10 minutes or until done.

CARROT PINEAPPLE BREAD

Steps:

• Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
• In a separate mixing bowl combine sugar, oil, egg, and lemon peel.
• Stir drained pineapple, pineapple juice, and carrots into sugar mixture. Mix well.
• Add flour mixture; stir just till combined.
• Stir in walnuts.
• Pour batter into greased loaf pan. Bake in a 350 degree oven for 55 to 60 minute.
• Cool 10 minute on wire rack.
• Remove bread from pan; cool throughly on wire rack. Wrap and store overnight before slicing.

CARROT PINEAPPLE BREAD (BREAD MACHINE)

Steps:

• Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle; press start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.