Pineapple Carrot Bread
Ingredients
- 1-1/3 cups warm water (100° to 110°F)
- 2 (4-1/2 tsp.) envelopes Fleischmann's® Traditional Yeast
- 5-1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 can (8 ounces) crushed pineapple, undrained
- 1/4 cup milk
- 1/3 cup butter OR margarine
- 2 eggs
- 1 cup grated carrots
- 1/2 cup chopped pecans, toasted
Frosting
- 1 cup powdered sugar
- 2 tablespoons butter OR margarine, softened
- 1 tablespoon milk
- 1 to 2 drops yellow food coloring, optional
PRODUCTS
Instructions
- Combine water and yeast in large mixer bowl; let rest 5 minutes. Add 3 cups flour, sugar and salt. Set aside 1 tablespoon pineapple for the icing. Heat remaining pineapple, milk and butter until warm (100° to 110°F). Pour into flour mixture; add eggs. Beat for 30 seconds with electric mixer to combine. Increase speed to medium-high and beat for 2 minutes. Stir in remaining flour to make a stiff batter. Stir in carrots and pecans. Spoon into two well-greased 8-1/2 x 4-inch inch loaf pans. Cover and let rise in a warm draft-free place 60 to 90 minutes, or until doubled.
- Bake in a preheated 350°F oven for 35 to 45 minutes or until done. Remove from pan and cool on wire rack. Frost.
- To make frosting, combine reserved pineapple, powdered sugar, butter, milk and food coloring, if desired. Beat until smooth. Spread over bread.
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