Carrot Pineapple Bread Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
CourseMethod
Main Ingredient

Ingredients

 Oat flour1 2⁄3 Cup (26.67 tbs), blended
 Shredded carrots/Zucchini1 Cup (16 tbs)
 Sugar3⁄4 Cup (12 tbs)
 Walnuts1⁄4 Cup (4 tbs), chopped
 Vegetable oil1⁄4 Cup (4 tbs)
 Baking soda1 Teaspoon
 Ground cinnamon1 Teaspoon
 Salt1⁄2 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Baking powder1⁄4 Teaspoon
 Canned crushed pineapple8 Ounce, drained and chopped (1 Can)
 Egg whites/1/2 cup frozen thawed cholesterol free egg product3

Nutrition Facts

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

Directions

Heat oven to 350°.
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.
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