Carrot Pineapple Bread

From Better Homes and Gardens Cookbook

• Ready In: 1 hr 20 mins
• Serves: 16
• Yields: 1 loaf

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  teaspoon cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon nutmeg
• 1  cup sugar
• 1 (8 1/4ounce) can crushed pineapple, drained, reserve juice
• 2  tablespoons  pineapple juice (drained from the can)
• 1⁄2 cup  finely shredded carrot
• 1⁄4 cup  cooking oil
• 1  egg
• 1⁄4 teaspoon  finely shredded lemon peel
• 1⁄2 cup  chopped walnuts

Directions

1. Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
2. In a separate mixing bowl combine sugar, oil, egg, and lemon peel.
3. Stir drained pineapple, pineapple juice, and carrots into sugar mixture. Mix well.
4. Add flour mixture; stir just till combined.
5. Stir in walnuts.
6. Pour batter into greased loaf pan. Bake in a 350 degree oven for 55 to 60 minute.
7. Cool 10 minute on wire rack.
8. Remove bread from pan; cool throughly on wire rack. Wrap and store overnight before slicing.