Pineapple Carrot Quick Bread

Pineapple Carrot Quick Bread

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 40 m
CLAREKOE
Recipe by  CLAREKOE

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x5 inch loaf pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan.
  2. 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.
  3. 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.

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Reviews (3)

Rate This Recipe
Janine
11

Janine

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

JILLYARD
10

JILLYARD

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 lot.

Tara Holt
1

Tara Holt

It was OK, not very much flavor.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 327 cal
  • 16%
  • Fat
  • 10.1 g
  • 15%
  • Carbs
  • 52.7 g
  • 17%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

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Carrot Pineapple Cake I

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Pineapple Nut Bread