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Carrot Bread

From the kitchen of Kathy Kexel

1 cup oil
1 ½ cups sugar
3 eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 ½ cups crushed pineapple
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon

In large bowl, beat eggs.  Add sugar, oil, eggs and vanilla.  In another bowl, sift flour, salt, baking soda and cinnamon.  Stir dry ingredients into wet ingredients.  Add pineapple and carrots.

Fill greased loaf pans, miniature loaf pans or muffin tins ¾ full.  Bake at 325 degrees Fahrenheit until top cracks or toothpick comes out clean.

Standard loaves: 1 hour
Miniature loaves or muffins: 45 – 55 minutes.

Yield: 2 standard loaves, 4 miniature loaves or 12 – 18 muffins
 

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