PINEAPPLE CARROT BREAD
Make and share this Pineapple Carrot Bread recipe from Food.com.
Provided by carolinafan
Categories Breads
Time 1h35m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 232.2, Fat 13.1, SaturatedFat 1.7, Cholesterol 26.4, Sodium 161.6, Carbohydrate 27.4, Fiber 1, Sugar 18.5, Protein 2.4
CARROT PINEAPPLE BREAD
"Carrots paired with pineapple make a moist quick bread with a slightly tropical taste that's a delectable surprise," informs Dorothy Bahlmann of Clarksville, Iowa.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- In a bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
Nutrition Facts : Calories 165 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 121mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CARROT PINEAPPLE BREAD
Make and share this Carrot Pineapple Bread recipe from Food.com.
Provided by mrose75
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 14
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 AND PINEAPPLE BREAD
If you like carrot cake, you'll surely enjoy the taste of this lovely loaf shared by Sue Yount of McBain, Michigan. Each moist slice is chock-full of shredded carrot, crushed pineapple and crunchy chopped walnuts.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 173 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 121mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
CARROT AND PINEAPPLE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
- Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
- For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
CARROT BREAD
Steps:
- Preheat oven to 350 degrees. Lightly butter a 9 x 5 inch loaf pan
- In a mixing bowl, whisk together flour, baking powder, baking soda, pinch of salt and spices. In another mixing bowl cream butter and sugar until light. Add honey, eggs, 1 by 1, orange zest and juice. Fold wet ingredients into dry ingredients. Add carrots and raisins to batter and transfer it to prepared loaf pan and bake in middle of oven for 45 minutes or until a toothpick when inserted in center comes out dry. Rest on a rack for 15 minutes; turn out, cool on a rack.
CARROT BREAD
Provided by Food Network Kitchen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In medium bowl combine flour, baking soda, baking powder, and salt. Mix with a fork. In large bowl combine eggs and sugar. In food processor grate carrots. Add grated carrots, oil, vanilla, pineapple, walnuts and cinnamon to egg mixture. Slowly add flour mixture to wet mixture until completely combined. Pour batter into two greased loaf pans. Bake for 45 minutes;
CARROT PINEAPPLE BREAD (BREAD MACHINE)
In '300 Best Bread Machine Recipes' by Donna Washburn and Heather Butt. Use pineapple tidbits packed in pineapple juice, not syrup.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240.8, Fat 2.3, SaturatedFat 0.3, Cholesterol 0.8, Sodium 396.4, Carbohydrate 47.8, Fiber 2.2, Sugar 10.1, Protein 6.9
CARROT PINEAPPLE YEAST BREAD (BREAD MACHINE)
Make and share this Carrot Pineapple Yeast Bread (Bread Machine) recipe from Food.com.
Provided by Outta Here
Categories Yeast Breads
Time 4h15m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put ingredients in breadmaker in order recommended by manufacturer.
- Set on medium crust setting, or white bread setting.
- When done, remove from pan and cool on wire rack 30 minutes.
- Slice and serve with butter and jam.
Nutrition Facts : Calories 244.2, Fat 1.3, SaturatedFat 0.2, Sodium 205.5, Carbohydrate 51.1, Fiber 4.5, Sugar 7.8, Protein 7.6
PINEAPPLE CARROT BREAD
My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- 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. , 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. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.
Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 103mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 52.7 g, Cholesterol 46.5 mg, Fat 10.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 427 mg, Sugar 17.5 g
PINEAPPLE CARROT CAKE
Consider this one of Betty's best-kept secrets. While you can't go wrong with our classic Carrot Cake recipe, this carrot cake with pineapple offers a tangy, tropical twist. This from-scratch version has all the traditional ingredients you'd expect in carrot cake, including warming spices, like cinnamon and nutmeg, and a homemade cream cheese frosting, so you know it'll live up to its name. In addition, it has juicy crushed pineapple stirred right into the batter, so this sensational spiced cake turns out ultra moist and utterly delectable!
Categories Dessert
Time 2h20m
Yield 15
Number Of Ingredients 16
Steps:
- Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
- In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
- Cool cake completely, about 1 hour. Frost with the cream cheese frosting.
Nutrition Facts : Calories 520, Carbohydrate 64 g, Cholesterol 90 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 49 g, TransFat 0 g
CARROT BREAD
This lovely, moist quick bread from is flecked with crunchy walnuts and colorful shredded carrot. For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple. -Connie Simon, Reed City, Michigan
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 pieces).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 160 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
PINEAPPLE BREAD
Easy to make. Stays moist for several days. Always a hit when I take it to work. Excellent breakfast breaed
Provided by Phyllisj
Categories Quick Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Beat eggs, sugar and oil.
- Add sifted flour, baking soda, baking powder and cinnamon.
- Mix in pineapple and walnuts or pecans.
- Pour into 2 loaf pans.
- Bake at 325 degrees for 50-60 minutes.
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