Carrot Pineapple Bread

I have been really trying to not have so many sweets and treats in the house because I am so sick and tired of being fat.  However, the house just doesn’t seem complete without some kind of goodies around.   Besides, my husband is a big dessert person, so I like to have sweet things around for him, although it makes it very hard for me to resist, and I am usually the one who eats most of them.  So I thought, since I had so many carrots I should make something “healthy” by using some of them for my dessert.  I came across a recipe for carrot pineapple muffins, but I made them into loaves instead.  Healthy, right?  After all, it contains carrots, which we all know are very healthy for us, and pineapples.  I guess it is a good compromise; sort of.  I have something sweet that contains both vegetables and fruit, so it can’t be all that bad.  I left off the cream cheese frosting, so that makes it a bit healthier as well.

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Carrot Pineapple Bread

2 1/2 cups flour

2 tsp cinnamon

1 tsp baking soda

1 tsp salt

1/4 tsp nutmeg

2 eggs

1 cup sugar

1/2 cup brown sugar, firmly packed

1 8 oz can of pineapple with its juice

1/2 cup vegetable oil

1 TBSP vanilla

2 1/2 cups shredded carrots

2/3 cup raisins, optional

 

Preheat the oven to 350* F

 

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Mix all the dry ingredients together and set aside.

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Mix the eggs and the sugars together at a high speed until they are creamy, for about 2 minutes.  Then add the oil, vanilla and pineapple with its juice and continue to mix at a medium speed until everything is well incorporated.

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Add 1/2 the flour and mix, and continue until all the flour is mixed in.  When the batter is made, fold in the shredded carrots and raisins, if using,  I love raisins, but my husband is not a big fan of them.  I already threw in some raisins when I made the drunken chicken, so I did not have the heart to make him eat more raisins.  The Drunken Chicken

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Once the batter is done, spray either the muffin pan or the loaf pans with cooking spray.  I used two loaf pans.  Pour the batter evenly into the pans, and bake.  If you are making muffins, bake for about 30 minutes, or until a toothpick that has been inserted into the middle comes out clean.  If making a quick bread, bake for about 1 hour or, again, until the toothpick comes out clean and the bread is lightly golden in color.  Let cool, then remove from the pan.  If you are using a frosting, let the muffins/loaf cool completely before frosting.  I did add a light lemon glaze on top to really bring it all together.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

13 thoughts on “Carrot Pineapple Bread”

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