Carrot-Pineapple Quick Bread

Carrot-Pineapple Quick Bread
Makes 12



  1. 1 of 3 Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with foil and coat with nonstick cooking spray. Whisk all-purpose flour, whole wheat flour, baking soda, baking powder, nutmeg and salt.
  2. 2 of 3 In a separate bowl, combine carrots, sugar, oil, egg and pineapple. Pour dry ingredients into wet ingredients and mix until just combined.
  3. 3 of 3 Transfer to loaf pan. Bake at 350 degrees for 50 minutes, until a toothpick inserted in center comes out clean. Cool completely on a wire rack before slicing.
Nutrition Information for Carrot-Pineapple Quick Bread
Servings Per Recipe: 12
Per Serving: 27 g carb., 10 g Fat, total, 3 g pro., 1 g fiber, 200 kcal cal., 135 mg sodium