Go Back
Carrot Pineapple Mini Loaves

Carrot Pineapple Mini Loaves

Like carrot cake? You'll love these Carrot Pineapple Mini Loaves bursting with raisins and chopped walnuts!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 mini loaves
Course: Breakfast, Snack
Cuisine: Christmas, Winter
Ingredients Method Notes

Ingredients
  

  • 1 cup vegetable oil
  • 1 1/2 cups brown sugar
  • 3 large eggs
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teapoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup walnuts chopped
  • 1/2 cup pineapple tidbits drained
  • 2/3 cup raisins
  • 1 cup shredded carrot

Method
 

  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

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.