- Recipes Home
- Interest Groups
Carrot Pineapple Bread Recipe
|Oat flour||1 2⁄3 Cup (26.67 tbs), blended|
|Shredded carrots/Zucchini||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Canned crushed pineapple||8 Ounce, drained and chopped (1 Can)|
|Egg whites/1/2 cup frozen thawed cholesterol free egg product||3|
Serving size: Complete recipe
Calories 2128 Calories from Fat 761
% Daily Value*
Total Fat 87 g133.5%
Saturated Fat 11.9 g59.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2715 mg113.1%
Total Carbohydrates 311 g103.7%
Dietary Fiber 21.3 g85.3%
Sugars 194.4 g
Protein 38 g76%
Vitamin A 505.6% Vitamin C 15.9%
Calcium 31.4% Iron 44.7%
*Based on a 2000 Calorie diet
Spray bottom of loaf pan, 9 x 5 x 3 or 8 1/2 x 4 1/2 x 2 1/2 inches, with nonstick cooking spray.
Beat all ingredients in large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 45 seconds, scraping bowl frequently.
Pour into pan.
Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes.
Loosen sides of loaf from pan; remove from pan.
Cool completely before slicing.
Wrap tightly and store at room temperature up to 4 days.