Want something to make your house smell good and warm it up?
Pineapple Carrot Bread
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
3 eggs
2 cups shredded carrots
1 cup vegetable oil
1 can (8oz.) crushed pineapple, drained
1 cup chopped pecans or walnuts
2 tsp. vanilla extract
3/4 cups confectioners' sugar, optional
1 to 1 1/2 tsp. milk, optional
1. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple, nuts and vanilla. Stir into the dry ingredients just until moistened.
2. Spoon into two greased and floured 8 1/2" x 4 1/2" x 2 1/2" loaf pan.
3. Bake at 350 degrees for 65-75 minutes or until loaves test done. Cool 10 minutes in pans before removing to wire racks. Cool completely. If desired, combine confectioners' sugar and milk; drizzle over loaves. Yield: 2 loaves
Source: Country mag. June/July '94
Pineapple Carrot Bread
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
3 eggs
2 cups shredded carrots
1 cup vegetable oil
1 can (8oz.) crushed pineapple, drained
1 cup chopped pecans or walnuts
2 tsp. vanilla extract
3/4 cups confectioners' sugar, optional
1 to 1 1/2 tsp. milk, optional
1. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple, nuts and vanilla. Stir into the dry ingredients just until moistened.
2. Spoon into two greased and floured 8 1/2" x 4 1/2" x 2 1/2" loaf pan.
3. Bake at 350 degrees for 65-75 minutes or until loaves test done. Cool 10 minutes in pans before removing to wire racks. Cool completely. If desired, combine confectioners' sugar and milk; drizzle over loaves. Yield: 2 loaves
Source: Country mag. June/July '94