Carrot Pineapple Bread Bread Machine Recipes

CARROT PINEAPPLE YEAST BREAD (BREAD MACHINE)

Steps:

• Put ingredients in breadmaker in order recommended by manufacturer.
• Set on medium crust setting, or white bread setting.
• When done, remove from pan and cool on wire rack 30 minutes.
• Slice and serve with butter and jam.

PINEAPPLE CARROT BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.

CARROT PINEAPPLE BREAD (BREAD MACHINE)

Steps:

• Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle; press start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

PINEAPPLE BREAD (BREAD MACHINE)

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer.
• Select basic bread setting. Choose crust color and loaf size if available.
• Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
• Just before final kneading (your machine may audibly signal this), add the pineapple if desired.

PINEAPPLE CARROT QUICK BREAD

Steps:

• 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.

CARROT AND PINEAPPLE BREAD

Steps:

• In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CARROT PINEAPPLE BREAD

Steps:

• Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
• In a separate mixing bowl combine sugar, oil, egg, and lemon peel.
• Stir drained pineapple, pineapple juice, and carrots into sugar mixture. Mix well.
• Add flour mixture; stir just till combined.
• Stir in walnuts.
• Pour batter into greased loaf pan. Bake in a 350 degree oven for 55 to 60 minute.
• Cool 10 minute on wire rack.
• Remove bread from pan; cool throughly on wire rack. Wrap and store overnight before slicing.

PINEAPPLE CARROT BREAD

Steps:

• Combine flour, soda, salt and cinnamon; set aside.
• Combine eggs, sugar and oil in a medium mixing bowl; mix well.
• Stir in carrots, pineapple and vanilla.
• Add dry ingredients, mixing well.
• Stir in pecans.
• Pour batter into 2 greased 9x5x3 inch loafpans.
• Bake at 325 for 1 hour and 10 minutes or until done.

CARROT PINEAPPLE BREAD

Steps:

• In a bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.