Carrot Pineapple Bread
Ingredients
- 3/4 cup sugar
- 1/3 cup applesauce - unsweetened
- 3 eggs
- 1 cup carrot - grated
- 1 cup crushed pineapple - undrained
- 2 tsp vanilla
- 3 cups all-purpose flour
- 3/4 tsp baking soda
- 1½ tsp ground cinnamon
Directions
- Wash your hands, clean your cooking area, and tops of canned food items.
- Preheat oven to 350˚F.
- Grease 2 loaf pans or regular or mini muffin cups (can use paper liners for muffins).
- Combine sugar, applesauce, and eggs in a large mixing bowl.
- Add carrot, pineapple and vanilla.
- In a separate mixing bowl, mix flour, baking soda and cinnamon.
- Add the dry mixture to the carrot mixture and mix well.
- Pour into loaf pans or muffin cups and fill to about ⅔ full.
- Bake loaves for 1 hour. Muffins for 8-10 minutes.
- Cool and serve.
Nutrition Facts
Serv. size: 1 reg. muffin or ½" slice (61g), Amount per serving: Calories 120, Total Fat 0.5g (1% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 85g (4% DV), Total Carb. 27g (10% DV), Fiber 1g (4% DV), Total Sugars 11g (Incl. 8g Added Sugars, 16% DV), Protein 3g, Vit. D (0% DV), Calcium 10mg (0% DV), Iron 1mg (6% DV), Potas. 51mg (2% DV).