Carrot Pineapple Bread
| | Carrot Pineapple Bread |
Ingredients
For the Bread:
- 2 3/4cups all-purpose flour
- 1teaspoon salt
- 1teaspoons baking soda
- 2teaspoons cinnamon
- 3 large eggs
- 1cup granulated sugar
- 1/2cup brown sugar
- 1tablespoon vanilla
- 1cup vegetable oil
- 2cups carrots,finely grated
- 1can crushed pineapple with syrup, save half for the spread(20 ounce can)
- 1cup chopped walnuts
For the Glaze:
- 8tablespoons unsalted butter(1 stick)
- 1cup granulated sugar
- 1cup buttermilk, store bought or homemade(see note for homemade recipe)
- 1teaspoon baking soda
For the Spread:
- 8ounces cream cheese, room temperature
- 10ounces crushed pineapple(use the remainder of the can from the bread batter)
Instructions
For the Bread:
- Prepare 2 bread loaf pans ( 81/2 x 41/2 X 21/2 inch) by greasing and flouring bottom and sides. In a medium bowl, mix together flour, salt, soda and cinnamon. In a mixing bowl, beat together eggs, sugars, vanilla and oil until well-combined. Stir in grated carrots, pineapple and walnuts. Stir in flour mixture until just moistened. Do not over mix. Spread evenly in both loaf pans. Bake at 350 degrees for 55 minutes or until toothpick comes up clean. Cool in pans for 10 minutes. Run knife around the edges and remove to cool on a rack. Serve with Pineapple Cream Cheese Spread.
For the Glaze:
- In a medium pot, combine butter, sugar and buttermilk. Stir to dissolve sugar then bring mixture to a boil. When mixture comes to a boil, immediately add 1/2 teaspoon baking soda and stir once. The mixture will foam. While still foamy, pour half of mixture over each loaf of Carrot Pineapple Bread.
For the Spread:
- Whip together cream cheese and crushed pineapple until light and creamy. Spread over slices of Carrot Pineapple Bread.
Recipe Notes
For Homemade Buttermilk:
Mix 1 cup milk with 3 tablespoons of lemon juice or vinegar. Stir and let sit for 15 minutes to thicken.