Go Back
Pineapple Carrot Bread slices on a plate

Pineapple Carrot Bread

Meghan
An easy quick bread recipe with the sweetness of pineapple and flavor of cinnamon. Perfect for holiday gifting and entertaining!
5 from 8 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 2 large loaves

Equipment

  • two 9-inch loaf pans

Ingredients
  

  • 3 eggs
  • 3 cups sugar
  • 1 cup vegetable or Canola oil
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 cups grated carrots
  • 1 9- ounce can crushed pineapple (drained)
  • 1 cup chopped pecans (optional)

Instructions
 

  • Preheat oven to 350°F.
  • Mix eggs and sugar, then add oil.
  • Add dry ingredients, carrots, pineapple, and nuts, if using. Add vanilla and mix.
  • Spoon into two greased and floured loaf pans and bake for 1 hour (or 6 mini loaf pans and bake for 45 minutes). Note: I used Crisco with flour spray instead of greasing and flouring, and the loaves slid out beautifully!
  • Remove loaves from pans when either warm (onto a cooling rack) or cool. To maintain a crispy top, wrap in aluminum foil and store at room temperature. To freeze, wrap each loaf in plastic wrap and aluminum foil and place in a freezer bag.

Notes

Source: Family friend Gayle W.
You're Gonna Bake It After All
bakeitafterall.com
Keyword bread, dessert, holiday