CARROT BREAD

CARROT BREAD
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From the kitchen of Kathy Kexel
  • CourseBrunches & Bread
Servings
12 muffins
Servings
12 muffins
CARROT BREAD
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of Kathy Kexel
  • CourseBrunches & Bread
Servings
12 muffins
Servings
12 muffins
Ingredients
  • 1 cup oil
  • cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • cups½ crushed pineapple
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
Instructions
  1. In large bowl, beat eggs. Add sugar, oil, eggs and vanilla. In another bowl, sift flour, salt, baking soda and cinnamon. Stir dry ingredients into wet ingredients. Add pineapple and carrots.
  2. Fill greased loaf pans, miniature loaf pans or muffin tins ¾ full. Bake at 325 degrees Fahrenheit until top cracks or toothpick comes out clean.
  3. Standard loaves: 1 hour
  4. Miniature loaves or muffins: 45 – 55 minutes.
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