Carrot Pineapple Sweet Bread Recipe

Brought to you by FoodFit
This recipe serves: 24
Preparation time: 25 minutes
Cooking time: 40 minutes

1/2 cup walnuts
1/2 cup unsalted butter
1 1/2 cups sugar
3 large eggs
1/4 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1 teaspoon grated orange zest
1 1/2 cups grated carrot
2 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup drained, canned, crushed pineapple
nonstick cooking spray

Preheat the oven to 350 F. Remove the butter and the eggs from the
refrigerator to allow them to come to room temperature. Toast the walnuts
in the oven until they are fragrant, about 8 to 10 minutes. Set aside to
cool. Place the butter in a mixing bowl and beat at high speed with an
electric mixer for 30 seconds. Gradually add the sugar and continue to
beat until the mixture is pale yellow and very fluffy. Add the eggs one
at a time, mixing on low speed. Stir in the cinnamon, black pepper,
orange zest and carrots. Process the cooled walnuts briefly in a food
processor until they are finely chopped. Sift the flour, baking powder
and salt together. Stir in half the flour mixture. Stir in the pineapple
and walnuts. Stir in the rest of the flour mixture. The batter should be
smooth, but do not overmix. Coat two 9" loaf pans with nonstick spray.
Pour the batter into the pans. Bake until the loaves are golden brown and
set in the center, about 30 to 35 minutes.

Nutrition Facts Serving Size: 1 slice of bread Calories 154 Total Fat 6
g Saturated Fat 3 g Protein 2 g Total Carbohydrate 23 g Dietary Fiber
1 g Sodium 60 mg Percent Calories from Fat 35% Percent Calories from
Protein 6% Percent Calories from Carbohydrate 59%

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