This is a print preview of "Carrot Pineapple Nut Bread" recipe.

Carrot Pineapple Nut Bread Recipe
by Salad Foodie

Carrot Pineapple Nut Bread

Golden colors of sunrise greet you in a slice of Carrot Pineapple Nut Bread. And if the colors aren’t enough to pique your senses, the flavors will. Vanilla and cinnamon subtly elevate the feature ingredients - carrots and pineapple - but like a perfect marriage, none of them overpower one another. I think you’ll enjoy making and serving this delightful beauty!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 30 slices

Goes Well With: coffee


  • 3 cups flour (I use half all purpose flour and half either white whole wheat or whole wheat pastry flour)
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/3 cup canola oil
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 8-ounce can crushed pineapple, undrained
  • 1 cup finely grated carrots
  • 1 cup chopped walnuts


  1. Set oven to 350 degrees F.
  2. Line two 8.5"x 4 1/2" baking loaf pans with parchment paper, then grease lightly or spray them.
  3. In medium bowl stir together flour, cinnamon, baking soda and salt; set aside.
  4. In large mixing bowl combine eggs, oil, sugar and vanilla and beat well.
  5. Add pineapple, carrots, nuts and flour mixture to large bowl and mix just until well combined.
  6. Pour into prepared loaf pans and bake 40-50 minutes until nicely browned and tests done (dark pans will bake quicker than shiny.)
  7. Remove from pans and cool on wire rack.
  8. Each loaf yields about 15 slices, depending on size cut.