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Pineapple Carrot Bread

December 4, 2013 by Margaret 1 Comment

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. 
3 eggs
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!!
Mary Ellen

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Filed Under: desserts Tagged With: carrots, muffins, pineapple, quick breads

Comments

  1. Ciara @Teaspoon of Life says

    December 6, 2013 at 3:22 pm

    These look delicious, and what an interesting combo! yummy 🙂 Thanks for sharing on the DBB
    Ciara @Teaspoon of Life

    Reply

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Welcome to our crazy world! We are a mother daughters team. We like to craft, quilt, bake, design, sew, decorate and we're excited to share it all with you. Read More…

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