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.

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Ingredients

  • 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

Directions

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.

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