Carrot Pineapple Bread

This is a TOH recipe I've made a few times. It goes well with a ham dinner. It makes 2 loaves and is nice for leftover breakfast the next day.

• Ready In: 1 hr 15 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 3  eggs
• 2  cups white sugar
• 1  cup  vegetable oil
• 1  cup  finely shredded carrot
• 1 (8 ounce) can crushed pineapple, undrained
• 2  teaspoons vanilla
• 3  cups flour
• 1 1⁄2 teaspoons cinnamon
• 1  teaspoon baking soda
• 1  teaspoon salt

Directions

1. In a mixing bowl, Beat eggs, sugar and oil. Add carrots, pineapple and vanilla. Combine dry ingredients in seperate bowl, beat into carrot mixture.
2. Pour into 2 greased 8 inch loaf pans.
3. Bake at 325 degrees for 60-70 minutes or until a toothpick comes out clean.
4. Cool in pans 10 minutes, remove to wire rack to cool completely.