Carrot Pineapple Bread

Carrot Pineapple Bread

  • Cook Time: 40 - 45 minutes
  • Course: Breakfast

uses Reynolds Wrap® foil to store carrot pineapple bread into individually wrapped portions for the freezer or refrigerator.

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 2 cups all purpose flour
  • 1-1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil          
  • 1 can (8 oz.) crushed pineapple, undrained
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup chopped walnuts, divided


Step 1

BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. COOL 10 minutes in pan on cooling rack.

Step 2

USE ends of parchment paper to lift loaf from pan. Continue cooling on wire rack.

Step 3

WRAP cooled loaf or cut slices in Reynolds Wrap® Duty Aluminum Foil and refrigerate to store.

Back to top


Back to top