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Pineapple Carrot Bread: Ingredients

This document provides recipes for pineapple carrot bread and fudge brownies. The pineapple carrot bread recipe calls for mixing shredded carrots, crushed pineapple, eggs, oil, and vanilla into a dry ingredient mixture of flour, sugar, baking soda, cinnamon and salt. It bakes for 65-75 minutes. The fudge brownie recipe melts chocolate and butter then mixes in eggs, flour, cocoa powder and optional nuts before baking for 20 minutes.

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Micah Maulit Ramos
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27 views1 page

Pineapple Carrot Bread: Ingredients

This document provides recipes for pineapple carrot bread and fudge brownies. The pineapple carrot bread recipe calls for mixing shredded carrots, crushed pineapple, eggs, oil, and vanilla into a dry ingredient mixture of flour, sugar, baking soda, cinnamon and salt. It bakes for 65-75 minutes. The fudge brownie recipe melts chocolate and butter then mixes in eggs, flour, cocoa powder and optional nuts before baking for 20 minutes.

Uploaded by

Micah Maulit Ramos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Pineapple Carrot Bread

Ingredients
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 eggs
2 cups shredded carrots
1 cup canola oil
1 can (8 ounces) unsweetened crushed pineapple, drained
2 teaspoons vanilla extract
1 cup chopped walnuts or cashew (optional)

Directions
1. Sift the flour, baking soda, cinnamon and salt into a large bowl. Stir in the grated carrots and crushed
pineapple.
2. In a separate bowl, whisk the brown sugar, oil and eggs and add this to the carrot mixture, stirring
until well blended. Stir in the nuts (if using).
3. Spoon into two greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 65-75 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks
to cool completely.

Fudge Brownies
Ingredients:
4 oz unsweetened chocolate, chopped
1 ¼ cup butter, cut into pieces
1 cup granulated sugar
¾ cup packed light brown sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup all-purpose flour
¼ cup Dutch process cocoa powder
1 cup Cashew or walnuts (optional)

Directions
1. Melt the chocolate and butter in a medium saucepot over medium-low heat, stirring until melted.
Remove the pan from the heat and whisk in the sugar and brown sugar right into the pot. Whisk in the
eggs one at a time, then whisk in the vanilla. Stir in the flour and cocoa powder until evenly combined.

2. Stir nuts into the brownie batter (if using). Spread into the 8-inch pan. Bake for about 20 minutes,
until the tops of the brownies lose their shine. Cool the brownies for an hour before removing from the
tin (and slicing, if baking in a larger pan).

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