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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