Summer Favorites

Carrot Pineapple Nut Bread

Ingredients

  • 1/2 c. whole wheat pastry flour
  • 1-1/2 c. unbleached all-purpose flour
  • 1 t. baking soda
  • 3/4 t. salt
  • 1 t. ground cinnamon
  • 3 eggs
  • 1-1/2 c. white sugar
  • 1/2 c. canola oil
  • 1/2 c. unsweetened applesauce
  • 2 t. vanilla extract
  • 2 cups shredded carrots
  • 8 oz. can unsweetened crushed pineapple, drained
  • 1 c. chopped pecans or walnuts
  • 1/2 c. raisins, optional (add a little more if not using nuts)

Instructions

In a medium bowl, combine flours, baking soda, salt and cinnamon. Whisk together to mix; set aside.

In another large bowl, beat the eggs. Add sugar, oil, applesauce and vanilla, mixing to combine. Stir in carrots, and pineapple.

Add dry ingredients to the wet ingredients, and mix just until moistened.

Fold in nuts (and/or raisins), if using.

Spoon into two greased and floured 8-in. x 4-in. x 2-in. (or 4 mini) loaf pans.

Bake at 350° for 55-60 minutes for larger loaf pans (45-50 minutes for mini) or until a toothpick inserted near the center comes out clean.

Cool for 20 minutes before removing to wire racks to cool completely. Bread tends to tick to the bread pans; use a sharp knife to loosen and let sit in pan for about 20 minutes before removing.

NOTE: Makes 2 regular loaves or 4 mini loaves