Pineapple Carrot Quick Bread

Ingredients

• 1 can 8 oz. crushed pineapple
• 1 cup carrot slices
• ¾ cup vegetable oil
• ¾ cup brown sugar
• 3 eggs
• ⅓ cup pineapple, orange or apple juice
• 3⅓ cup all-purpose flour
• 1½ cup quick or old fashioned oats, uncooked
• ½ cup chopped nuts
• 5 tsp baking powder
• 1 tsp salt

Method

1. Combine the pineapple, carrot, oil, sugar, eggs and juice. Mix until smooth.
2. Add the combined dry ingredients, mixing just until moistened. Spoon the batter into a greased 9 x 5-inch loaf pan.
3. Bake in a preheated 350 degree oven 1 hour and 20 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes; remove from the pan. Cool before slicing.

Notes

Makes 1 loaf. Slice and freeze for easy toasting.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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