Pages

Friday, May 2, 2008

Pineapple Carrot Zuchinni Raisin Bread!

Photobucket


I've made a lot of quick bread in my day. Most of them were good, but none of them come to mind as the greatest -- or "keepers" -- as I like to call them. I like Bananna Bread, and some of the other holiday type breads made with pumpkin, etc.

But when this recipe came out of the oven, I KNEW I had found the food of the angels!!!! It is to die for! Add some cream cheese, or butter (the real stuff) and make it nice and fattening, but it is wonderful just by itself. And guess what?????? Your kids will never know they are eating LOTS of good-for-you veggies!!!!

This is the second time I've made this bread in two weeks, and the recipe makes two large loves. And the best part? It seems to get better as each day passes. It doesn't dry out like some quick breads.

So. . . . give it a go!

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon allspice
3/4 teaspoon salt

Mix all the above together in a large bowl

In another bowl, beat three eggs

2 cups shredded carrots (I peeled mine first)
1 cup shredded zuchinni (I peeled mine first)
1 8oz can crushed pineapple, drained
1 cup raisins
2 teaspoons vanilla extract
1 cup chopped walnuts or pecans (optional)

Add the above stuff to eggs and mix

Stir into dry ingredients until just moistened.

Grease 1 8" x 4" x 2" loaf pans. Bake at 350 degress for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

(I couldn't wait! It wasn't cooled completely when I cut my first piece!)

Just give me a cup of tea, a big slab of this bread, and I'm in heaven!

Please Note: The first time I made this, I did not have any raisins and left them out. The bread popped right out of the pans with no cracks, etc. Today, I added the raisins, and it really stuck to the bottom. Because I thought it would fall out so easy, I wasn't being careful, so it kind of broke up on me. So use the raisins at your own risk!!!!!

18 comments:

Renna said...

Inevitably we get blessed with an abundance of zucchini from the gardens of friends each summer. I can hardly wait to get some and try this!

Dani said...

I am going to print this recipe out..and thanks! sounds so yummy!

Toni said...

This bread sounds soo wonderful Cora!!You posted this just at the right time!We are going food shopping on Monday!When I make it I`ll be sure to let you know how it turns out!!I also make homemade cream cheese that I`ll be posting about!!If you knew how easy and cheap it is to do you would never buy the store bought stuff again!! Have a fantastic weekend.

Kimmie said...

Cora...this bread looks and sounds wonderful. I am definately going to have to try this recipe. I like to make mini loaves of breads and freeze them. I could probably do the same with this recipe. Thanks for sharing!
Love,
Kimmie

Pam said...

Cora, this bread looks so good. I love zuchinni bread and can hardly wait until the zuchinni starts coming in!
Thanks for sharing this!
Blessings,
Pam

papel1 said...

Your recipe and pictures looks delicious.

Lea of Farmhouse*Blessings said...

Oh Cora, this just sounds the best! Is is exactly what our family likes to eat. Thanks so much. Maybe I'll get zucchini & carrots this year so I can make it every day! Mmmmmmm

Thank you.

Hugs,
Lea

Sugarplum Cottage said...

Oh Ms. Cora I love baking bread, but I don't have this recipe. I love, zucchini, carrots and pineapple. This would be good to bake for the little ladies at church. Most live along and do not cook that often, and each of them are dear to my heart. I delight in the blessing the Lord gives me in my heart, when I do for others.

Have a great day, RoseMarie

Julie said...

Hi, Cora!

Thanks, so much, for visiting me! Come back soon!

This recipe sounds so delicious! My husband has this uncanny ability to taste even the very smallest measurements of pineapple and strawberries (he dislikes strongly -- I love both!) so I probably won't get to try this one... will you have a piece for me? Please?

Many Blessings,
Julie

Kathleen from Yesteryear Embroideries said...

This looks so good Cora! I just love visiting here! blessings, Kathleen

Toby Parsons said...

I found you via Lea's Farmhouse Blessings blog.

Thanks for this wonderful recipe!!! I will try it for my dear husband. I will change the all-purpose flour to organic whole wheat pastry flour is all. That should give it even more flavor and will certainly make it even healthier.

Again, thank you for posting this! Your blog is beautiful! :)

Toby Parsons said...

Hi Cora,
I am back checking out your blog more. I love it! :) Would you mind if I added you to my blog roll?

Shabby Olde Potting Shed said...

Bring on the raisins Miss Cora!! Oh this looks so good! I never heard of puttin pineapple in it? Bet this is moist and sweet and yummy for our tummies! Thanks for sharing! If you have more zucchini recipes... bring em on!
:)
Lea

Wendy said...

Oh this sounds so good!!! I will have to try it!!! Thanks for sharing the recipe!!~Wendy

Toby Parsons said...

Hi Cora,

I did a recipe makeover on your bread recipe, then made it for my husband. He LOVED it! Thanks so much for sharing the recipe!!! I posted today on my blog the makeover version. And, I finally added you to my blog roll! :) By the way, my husband has already ask me to make this bread again. Soon. :)

Vintage Linen Treasures said...

This sounds so yummy! I'm printing it out and can't wait to give it a try. Thank you for sharing it!
Patricia :o)

myvintagecharm said...

This bread sounds fantastic, I'll definitely be giving it a try!

thanks for visiting me and adding my to your blogroll :)

WillowtreeTreasures said...

Cora this recipe sound soo good! I can't say I've ever had zucchini before except in a salad where I roasted them in the oven and they were wonderful but I'm very adventurous! As long as it isn't rubbery and doesn't come out the the bottom of the sea I'd try anything!LOL Thank you for this recipe! Deb