Pineapple Carrot Bread

13 ingredients
3 steps

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3 eggs
  • 2 cups shredded carrots
  • 1 cup canola oil
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans or walnuts
  • 3/4 cup confectioners' sugar, optional
  • 1 to 1-1/2 teaspoons milk, optional

Directions

  1. 1
    In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts.
  2. 2
    Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
  3. 3
    If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.

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