As my husbands did his usual going through the refrigerator, he found our need to use up
ingredient was ” Crushed Pineapple”.
We had enough to make a double batch so we
made some into
muffins with yummy streusel topping.
2 cups sugar
1 cup canola oil
1 8 oz. can crushed pineapple, do not drain
1 cup finely shredded carrots
2 tsps. vanilla
3 cups flour
1 1/2 tsps. cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup chopped pecans
Beat together sugar, oil and eggs. Stir in pineapple, carrots and vanilla. Sift together dry ingredients and mix into liquid. Stir in nuts. Pour into 2 – 8″ X 4″ loaf pans or make 12 large muffins. Bake at 325 degrees for 55- 60 minutes or until tooth pick comes out clean. Cool ten minutes in pans.
I had some leftover streusel topping in the refrigerator and sprinkled on top the muffins before baking. Bake muffins for 45- 50 minutes or until a toothpick comes out clean.
I use the touch test as well as a toothpick in all my baking because every ones oven is different.
These are delicious! Enjoy!!
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One thought on “Pineapple Carrot Bread”
These look delicious, and what an interesting combo! yummy 🙂 Thanks for sharing on the DBB
Ciara @Teaspoon of Life