Pineapple Carrot Bread -- Quad-Cities Online Recipe Book
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Pineapple Carrot Bread

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Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 eggs
2 cups shredded carrots
1 cup vegetable oil
1 can (8 ounces) crushed pineapple, drained
1 cup chopped pecans or walnuts
2 teaspoons vanilla extract
3/4 cup confectioners' sugar, optional
1 to 1-1/2 teaspoons milk, optional

Instructions

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple, nuts and vanilla. Stir into the dry ingredients just until moistened. Spoon into two greased and floured 8-1/2- inch by 4-1/2-inch by 2-1/2-inch loaf pans. Bake at 350 degrees for 65-75 minutes or until loaves test done. Cool 10 minutes in pans before removing to wire racks. Cool completely. If desired, combine confectioners sugar and milk; drizzle over loaves. Makes 2 loaves.

Betty E. Johnson
Moline



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
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