| Carrot Pineapple Bread |
| Number of Servings |
18 |
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Serving Size |
1 slice or 1 muffin |
| Preparation Time |
10 minutes |
|
Cooking Time |
20 minutes |
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| Quantities |
Ingredients |
| 1 cup | sugar |
| 1/3 cup | applesauce |
| 3 | eggs |
| 1 cup | carrot, grated |
| 1 cup | crushed pineapple, undrained |
| 3 cups | flour |
| 1 teaspoon | salt |
| 1 teaspoon | soda |
| 1 1/2 teaspoon | cinnamon |
| 2 teaspoon | vanilla |
| 1 cup | nuts (optional) |
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| Equipment |
Instructions |
- mixing bowl
- stirring spoon
- measuring cup
- measuring spoon
- 2 loaf pans or muffin pan
- paper muffin cups (optional)
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- Mix all ingredients and put in 2 greased loaf pans or about 18 muffin cups (greased or lined with paper liners).
- For loaves, bake 1 hour. For muffins, bake 20 minutes.
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| Nutrition Information |
| Calories |
150 |
| Total Fat |
1 grams |
| Saturated Fat |
0 grams |
| Protein |
3 grams |
| Carbohydrates |
30 grams |
| Fiber |
1 gram |
| Sugar |
14 grams |
| Vitamin A |
35% |
| Vitamin C |
2% |
| Calcium |
2% |
| Iron |
6% |
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