Pineapple Carrot Nut Bread

 

3 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
3 eggs
1 cup white sugar/Splenda/Stevia
1/2 cup brown sugar/Splenda Blend
3/4 cup vegetable oil (or Olive Oil)
2 cups shredded carrots
8 oz. can pineapple (crushed or tidbits), undrained
2 tsp. vanilla
1 cup chopped walnuts
Combine the dry ingredients in a bowl and set aside.

In a mixing bowl, beat the eggs, sugars and oil.  Add in the carrots, pineapple and vanilla.  Stir well.

 

Stir in the dry ingredients just until moistened and then stir in the walnuts.

 

Divide mixture between two greased 8″x4″x2″ loaf pans.

Bake at 350 degrees for 55-60 minutes or until a toothpick inserted comes out clean.

Cool in pans for 10 minutes before removing from pans to a wire rack.

 

Once cooled, serve with cinnamon butter.  This is great toasted…with the same cinnamon butter.

 

This bread is pretty forgiving and completely accepting of any substitutions you can think of.  I may add coconut the next time.  I wanted a bread that was loaded with good stuff…like carrots and pineapple and nuts.  I decreased the amount of sugar by 1/2 cup.  Most recipes I’d seen called for 2 cups of sugar.  That’s just too much for us…our personal preference.

You could also make these into mini muffins and roll in a cinnamon-sugar mixture when finished baking.  The variations are endless.