Thursday, March 29, 2012

Hawaiian Carrot Nut Bread


I love carrots!!  I have eaten so many raw carrots that my palms have turned orange.  When I was thinking of a dessert to make with carrots, not a whole lot of recipes popped into my mind.  Even though I love carrots, there are not that many recipes to choose from compared to lets say "chocolate" recipes.  lol  While I was at my mom's house, we found a recipe that sounded like it would be pretty good and I decided to make it.  It's a Banana Nut Bread recipe that can be made with carrots.  Sweet breads are really good.  They are usually not too sweet and have a soft texture, and that's exactly how this recipe turned out.  It's very delicious, not too sweet, tastes soft, and goes really well with a cup of coffee.  I enjoyed a piece yesterday morning at work with my cup of coffee.  Delicious!

Hawaiian Carrot Nut Bread

3 cups all-purpose flour
3/4 t salt
1 t baking soda
2 cups sugar
1 t ground cinnamon
1 cup chopped pecans or walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained
2 t vanilla extract

Combine first 5 ingredients: stir in pecans.  Combine remaining ingredients; add to four mixture, stirring just until dry ingredients are moistened.
Spoon batter into 2 greased and floured (or sprayed with Baker's Secret) loaf pans or several smaller ones.  Bake at 350 for 1 hour and 10 minutes. If using a smaller loaf pan cut the time and watch closely.  Check larger loafs after one hour.  Take out of oven when a toothpick inserted in the center comes out clean.  Cool in pans 10 minutes; remove from pan and let cool on wire rack.

Recipe adapted fromThe Southern Living Cookbook, 1987

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