Recipe - Carrot Pineapple Bread

3 Eggs; beaten fluffy
2 cup Sugar
1 cup Oil
2 cup Carrots; finely grated
1 cn (Small) crushed pineapple
undrained
3 cup Flour
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Salt
1 teaspoon Vanilla
1 cup Chopped nuts

Preheat oven to 325 degrees. Grease and line 2 9x5x3 loaf pans; set aside.
Add sugar and oil to eggs; mix well. Add carrots and pineapple. In a
separate bowl mix flour, baking soda, cinnamon, salt, and vanilla. Gently
blend into wet mixture. Stir in nuts. Pour batter into pans. Bake 1 hour.
Cool 15 minutes before removing from pan. Leave paper liner on until ready
to serve. Cool well before slicing. For jars, follow instructions in above
recipes.

NOTES : Can be baked in a jar.
Posted to BakeryShoppe Digest V1 #228 by saracen2@juno.com (v. j. redding)
on Sep 10, 1997