Harvest Bread

13 ingredients
5 steps

Ingredients

  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3 large eggs
  • 2 teaspoons vanilla
  • 2 cups grated carrots
  • 7 ounces sweetened flaked coconut
  • 1 cup chopped walnuts
  • 8 1/4 ounces crushed pineapple in syrup, drained

Directions

  1. 1
    Preheat oven to 300. Spray a 9x5 loaf pan with non-stick spray. Cut a 15x4 inch strip of parchment paper. Line bottom and narrow sides of pan with the paper, leaving overhang on both sides. Spray paper with non-stick spray.
  2. 2
    Whisk flour, baking soda, cinnamon, and salt in large bowl. Whisk sugar, oil, buttermilk, eggs, and vanilla in medium bowl to blend.
  3. 3
    Add sugar mixture to flour mixture. Stir just to blend. Add grated carrots, coconut, chopped walnuts, and crushed pineapple. Stir to distribute evenly.
  4. 4
    Transfer batter to prepared loaf pan. Bake until tester inserted into center comes out clean, about 90 minutes.
  5. 5
    Cool 10 minutes. Run a sharp knife around edes of pan. Invert onto rack and remove parchment paper. Turn bread over and cool completely. Store in airtight container at room temperature.

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