Pineapple Carrot Bread

Enjoy fresh bread without the kneading or shaping!

Pineapple Carrot Bread

Yield

2 loaves

Prep Time

0:20

Bake Time

35 to 45 minutes

Rise Time

60 to 90 minutes

Yield

2 loaves

Prep Time

0:20

Bake Time

35 to 45 minutes

Rise Time

60 to 90 minutes

ingredients

  • 1-1/3 cups warm water (100° to 110°F)
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 5-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 can (8 ounces) crushed pineapple undrained
  • 1/4 cup milk
  • 1/3 cup butter OR margarine
  • 2 eggs
  • 1 cup grated carrots
  • 1/2 cup chopped pecans toasted
  • Frosting
  • 1 cup powdered sugar
  • 2 tablespoons butter OR margarine softened
  • 1 tablespoon milk
  • 1 to drops yellow food coloring optional

DIRECTIONS

  1. Combine water and yeast in large mixer bowl; let rest 5 minutes. Add 3 cups flour, sugar and salt. Set aside 1 tablespoon pineapple for the icing. Heat remaining pineapple, milk and butter until warm (100° to 110°F). Pour into flour mixture; add eggs. Beat for 30 seconds with electric mixer to combine. Increase speed to medium-high and beat for 2 minutes. Stir in remaining flour to make a stiff batter. Stir in carrots and pecans. Spoon into two well-greased 8-1/2 x 4-inch inch loaf pans. Cover and let rise in a warm draft-free place 60 to 90 minutes, or until doubled.
  2. Bake in a preheated 350°F oven for 35 to 45 minutes or until done. Remove from pan and cool on wire rack. Frost.
  3. To make frosting, combine reserved pineapple, powdered sugar, butter, milk and food coloring, if desired. Beat until smooth. Spread over bread.
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Pineapple Carrot Bread

  • Yield: 2 loaves
  • Prep Time: 0:20
  • Bake Time: 35 to 45 minutes
  • Rise Time: 60 to 90 minutes

Ingredients

  • 1-1/3 cups warm water (100° to 110°F)
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 5-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 can (8 ounces) crushed pineapple undrained
  • 1/4 cup milk
  • 1/3 cup butter OR margarine
  • 2 eggs
  • 1 cup grated carrots
  • 1/2 cup chopped pecans toasted
  • Frosting
  • 1 cup powdered sugar
  • 2 tablespoons butter OR margarine softened
  • 1 tablespoon milk
  • 1 to drops yellow food coloring optional

Directions

  • Combine water and yeast in large mixer bowl; let rest 5 minutes. Add 3 cups flour, sugar and salt. Set aside 1 tablespoon pineapple for the icing. Heat remaining pineapple, milk and butter until warm (100° to 110°F). Pour into flour mixture; add eggs. Beat for 30 seconds with electric mixer to combine. Increase speed to medium-high and beat for 2 minutes. Stir in remaining flour to make a stiff batter. Stir in carrots and pecans. Spoon into two well-greased 8-1/2 x 4-inch inch loaf pans. Cover and let rise in a warm draft-free place 60 to 90 minutes, or until doubled.
  • Bake in a preheated 350°F oven for 35 to 45 minutes or until done. Remove from pan and cool on wire rack. Frost.
  • To make frosting, combine reserved pineapple, powdered sugar, butter, milk and food coloring, if desired. Beat until smooth. Spread over bread.