Carrot Pineapple Mini Loaves

It's December!!  Thanksgiving is now in our rear view mirror and the Holiday Season is steaming right along. Did anyone score any Black Friday deals?  Hopefully by now you've started your list and if you're one of those who finished all of your shopping weeks ago, well bless your little heart!

Home baked gifts are always appreciated.  Cookies, candies, breads.  Things that take time to make can truly show your love and good wishes without breaking your budget.  This month our sweet bread recipes are perfect for giving to friends, neighbors, co-workers, just about anyone!  Easy to make ahead and freeze too for last minute gifts.  Just thaw and wrap them creatively and they will become a tasty token of your esteem that will be remembered far longer than the time it took to be eaten.  Including a copy of the recipe is an extra thoughtful touch.

Our first sweet bread recipe of December is Carrot Pineapple Mini Loaves.  Super moist and bursting with raisins and walnuts, each loaf will remind you of your favorite carrot cake!  Pop them in cute, inexpensive holiday snack bags picked up at the dollar store, add a simple ribbon bow and voila!  Easy-peasy!

Carrot Pineapple Mini Loaves
Carrot Pineapple Mini Loaves
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Like carrot cake? You'll love these Carrot Pineapple Mini Loaves bursting with raisins and chopped walnuts!
Servings Prep Time
4 mini loaves 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 mini loaves 20 minutes
Cook Time
20-25 minutes
Carrot Pineapple Mini Loaves
Carrot Pineapple Mini Loaves
BigOven - Save recipe or add to grocery list
Print Recipe
Like carrot cake? You'll love these Carrot Pineapple Mini Loaves bursting with raisins and chopped walnuts!
Servings Prep Time
4 mini loaves 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 mini loaves 20 minutes
Cook Time
20-25 minutes
Ingredients
Servings: mini loaves
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour 4 mini loaf pans. Set aside.
  2. In a medium bowl, whisk together the oil, brown sugar and eggs. Set aside.
    Brown sugar, oil and eggs
  3. In a large bowl combine the flour, baking soda, baking powder, cinnamon and salt until well mixed. Add the wet ingredients to the dry and stir well. Fold in the walnuts, pineapple tidbits, raisins and shredded carrot.
    Carrots, pineapple, raisins and walnuts
  4. Divide the batter evenly into the prepared loaf pans.
    Batter ready for the oven
  5. Bake 20-25 minutes until light brown and a toothpick inserted in the middle comes out clean. Allow to cool completely before wrapping tightly for freshness.
    Cooling the loaves on a rack
Recipe Notes

If pineapple tidbits are not available, either chunks cut in smaller pieces or crushed pineapple may be used.  Pecans or other nuts may be substituted for the walnuts.  For gifting, aluminum foil pans may be used if desired and the bread left within prior to wrapping.

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