Pineapple Carrot Quick Bread

3 Reviews

Prep: 20 min
Cook: 1 hr 20 min
Ready In: 1 hr 40 min

“You won't need to grate carrots by hand for this recipe, because the wet ingredients are combined in the blender.” - by CLAREKOE

Adjust Servings

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Metric US

Original recipe yields 1 - 9x5 inch loaf pan

Directions

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

Amount Per Serving (12 total)

Calories
327 cal
16%

Fat
10.1 g
15%

Carbs
52.7 g
17%

Based on a 2,000 calorie diet

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Reviews (3)

Rate This Recipe

Janine

Dec. 22, 2005

"I grated my carrots and substituted coconut for the raisins and added almonds. Very Yummy! A tropical feel... It was gone quickly...." See more"

JILLYARD

Oct. 28, 2002

"These were pretty dry and tasleless. I ended up throwing them away ( I made muffins instead of bread). These was no pineapple taste at all. I wonder if the flour measurement is right, seemed like a lo..." See moret."