"In cooking, as in all the arts, simplicity is a sign of perfection." - Curnonsky

Sunday, January 6, 2008

Pineapple Carrot Bread

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
3 eggs
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.

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