I'll be sharing this bread tomorrow evening at yoga. The photo above was taken last night of the Yoga Babes at the wedding reception of Barb's son. That's me, Jean, Barb, Leslie & Chris.
If you like carrot cake, you'll surely enjoy the taste of this lovely loaf. Each moist slice is chock-full of shredded carrot, crushed pineapple and crunchy chopped walnuts.
Pineapple Carrot Bread
3 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups sugar
3/4 cup vegetable oil
1 cup finely shredded carrot
1 can ( 8 oz) crushed pineapple, undrained
2 teaspoons vanilla extract
1 cup chopped walnuts
In a bowl, combine the dry ingredients. In a mixing 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 8-in x 4-in x 2-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.