Peanut-Carrot-Pineapple Holiday Bread


Serves: 5
Total Calories: 1,172
Yield: 2 small loaves

Ingredients

3 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, beaten
3 cups sugar
1 cup cooking oil
2 cups finely grated carrots
1 (9-ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup chopped peanuts

Directions:

Sift flour, baking soda, salt, and cinnamon together. Place eggs and sugar in mixer bowl. Beat at medium speed until mixed. Beat in oil, a small amount at a time. Stir in flour mixture, carrots, pineapple, vanilla, and peanuts. Pour batter in 2 greased loaf pans. Bake at 350° for 60 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 1,172
Calories from Fat: 448

This Peanut-Carrot-Pineapple Holiday Bread recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Biscuits and Sausage Gravy
Creole Cheese Sticks
Texas Beer Bread
Betty Ewing’s Jalapeño Cornbread
Cowboy Cornbread
Peanut-Carrot-Pineapple Holiday Bread
Holiday Treasure Loaf
Mom’s Apple Bread
Easy Eggnog Bread
Banana Oatmeal Muffins
Mom’s Streusel-Filled Coffee Cake
Rich Pineapple Coffee Cake
Quick Crescent Caramel Rolls
Empanadas de Fruta
Out of This World Pecan Waffles
Bobbi’s Apple Pancakes
Apple Fritters
Pan Fried Apples, 1919
Huevos Rancheros
Huevos Rancheros (Eggs Ranch Style)
Southwest Breakfast Omelet
Company Eggs and Cheese
Saucy Eggs Mornay
Green Chilaquiles Omelet
Early Morning Casserole
Oak Creek Eggs
Tex-Mex Brunch or Supper
Brunch Eggs
Six Shooter Casserole
Farmer’s Breakfast
Spicy Southwest Bake
Megas
Breakfast Enchiladas
Hot Cheese Grits
Golden Sandwiches
Apple Cinnamon Jelly
Prickly Pear Jelly




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