From The Garden...Carrot and Pineapple Bread

  If you are a fan of carrot cake, you will love this quick bread. It tastes like carrot cake and the pineapple adds a nice touch of flavor.  Quick breads are just that, quick to make. Do not over mix them. This recipe is from the Taste Of Home Baking book courtesy of Paula Spink of Pennsylvania.

  You could glaze this with a powdered sugar glaze as the recipe suggests or eat it with butter or cream cheese spread as we did. However you eat it, it is great  with tea, coffee or milk. Morning coffee time anybody?

Carrot Pineapple Bread

3 cups all purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

¾ teaspoon salt

3 eggs

2 cups shredded carrots (I grate mine in the food processor)

1 cup vegetable oil

1 can (8 ounces) crushed pineapple, drained

2 teaspoons vanilla extract

1 cup chopped nuts

Glaze (optional)

¾ cup confectioners sugar

1 to 1 ½ teaspoons milk

  Heat oven to 350°F.  In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat the eggs; add carrots, oil, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in nuts. (this took a little work. It is a heavy batter.)

 Spoon into two greased 8 x 4 x 2 inch loaf pans. Bake at 350° for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pans 8 to 10 minutes. Remove and cool completely. Combine sugar and milk and drizzle over loaves.