Pineapple Carrot Bread

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