Friday, February 3, 2012

Carrot Pineapple Bread

This recipe can be used for a sweet breakfast treat, or used as an almost-healthy dessert, when baked in muffin form and topped with rich cream cheese frosting.

3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 eggs, slightly beaten
1 cup granulated sugar
¾ cup canola or olive oil
1 cup shredded carrot
8oz crushed unsweetened pineapple, still in its natural juices (not heavy syrup)
2 tsp. vanilla extract
Put all ingredients in a large mixing bowl, folding, then stirring thoroughly until fully incorporated.  Pour batter into 2 greased 8x4 loaf pans. Bake at 350 degrees for 30-37 minutes, or until a toothpick comes out with moist crumbs.Note: If you want to bake them as muffins, fill greased muffins tins 2/3 full, and bake at 350 degrees for 18-22 minutes.

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PPS Look forward to my comprehensive, critical analysis on Darwin’s “Origin Of Species”.  Although I’ve enjoyed his writing style, his content needs to be dissected properly using the Christian worldview. I will be posting this review/essay on my other blog:

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