Tuesday, June 12, 2007

Carrot Pineapple Bread

1 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup applesauce
1 1/2 cups light brown sugar
3 eggs
1/2 cup canned crushed pineapple
1 cup shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350ºF. Spray two loaf pans with cooking spray.

In a medium bowl, combine flour, baking soda, baking powder, cinnamon and salt. Whisk until well combined.

In a separate bowl, combine the oil, applesauce, brown sugar, eggs, and crushed pineapple. Mix well with a whisk. Stir in carrots, walnuts and raisins.

Pour into prepared pans and bake 35-40 minutes, or until lightly browned and a cake tester comes out clean when inserted near the middle of one loaf. Allow to cool for 10 minutes in loaf pans on a wire rack before removing from the pans. Cool completely before cutting.

Carrot-pineapple bread tastes much better the next day.

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