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Grandma Hazel’s Carrot Bread

by on July 20, 2009 in Breads, Quick Breads July 20, 2009 BreadsQuick Breads
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

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Description

This is an old recipe from my grandmother. I remember making it as a kid and entering it in the fair when I was in 4H – I won several blue ribbons with this moist bread.

Ingredients

  • 3 cups Flour
  • 2 cups Sugar
  • 2 cups Grated Carrots
  • 1 cup Chopped Walnuts
  • 8 ounces, weight Crushed Pineapple In Juice, Undrained
  • 3 whole Eggs, Beaten
  • 1-½ cup Oil
  • 3 teaspoons Vanilla
  • 2 teaspoons Cinnamon
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt

Preparation

Mix all ingredients together until moistened.

Pour batter into 2 greased and floured 9 x 5-inch loaf pans.

Bake at 325 degrees for one hour, turn off oven and leave in oven with door closed for an additional 10 minutes.

Remove from pans and cool on wire racks. Makes 2 loaves.

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One Review

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Profile photo of Elaine

Elaine on 12.7.2011

Wonderful recipe; very moist, even when I decreased the oil to 1 1/4 cup. This recipe will be a regular in my quick bread rotation.

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