Carrot Pineapple Bread
SUBMITTED by Dorothy, Atlanta
“Carrots paired with pineapple
makes a moist, quick bread.”
1 ˝ cups flour
1 cup sugar
˝ teaspoon baking soda
1 teaspoon cinnamon
˝ teaspoon salt
1 egg
˝ cup vegetable oil
1 cup shredded carrots
1 (8 oz. can) unsweetened crushed
pineapple, drained
In a large bowl
combine the flour, sugar, baking soda, cinnamon and salt. In another
bowl, combine eggs, carrots, oil and pineapple. Combine wet
ingredients with the dry ingredients just until moistened. Spoon
into a greased and floured 8 x 4 inch loaf pan. Bake at 350° for
65-75 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing to wire rack to cool
completely.
