Pineapple Carrot Quick Bread Recipes

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 BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.

PINEAPPLE CARROT CAKE BREAKFAST BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
• In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
• In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
• Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
• While the bread is baking, make the Greek yogurt "frosting": In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
• Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
• Slice the bread and serve with a smear of frosting.
• Enjoy!

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.

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.

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.

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.