Monday, November 14, 2011

PINEAPPLE CARROT BREAD

This is a delicious sweet bread and is perfect for brunches, gifting, and holiday breads from Easter to Christmas.

2 1/4 cups all-purpose flour
1 pkg active dry yeast
1 can (8-oz) crushed pineapple in its own juice
1/4 cup granulated sugar
1/4 cup butter
1/2 tsp salt
1 egg
1 tsp vanilla extract
1/2 cup shredded carrot
1/2 cup chopped pecans or walnuts, optional

Lightly greased an 8-inch loaf pan and set aside.

In a large mixing bowl stir together the 1/4 cup of the flour and the yeast; set aside.

Drain the pineapple and reserve 1/3 cup of juice.  In a saucepan, heat and stir reserved pineapple juice, sugar, butter, and salt just until warm (120-130 degrees) and butter is almost melted.  Add to the flour and yeast mixture.  Add the egg and vanilla extract.  Using an electric mixer on low speed, beat the mixture for less than a minute, scraping down sides of bowl.  Increase speed to high and beat for 3 minutes.

Stir the pineapple and carrot into the mixture.  Using a wooden spoon or silicone spatula, stir in the remaining 2 cups of flour and the nuts, if using.  This batter will be sticky.  Spoon into the prepared pan.  Cover and let rise in a warm place until almost double.  This will take about 45 to 60 minutes depending on heat.

Preheat oven to 375 degrees a few minutes before ready to bake.

Bake at 375 degrees for 35 to 40 minutes or until golden brown, covering with a piece of foil the last ten minutes or so if it starts to get too brown.

Remove bread from the pan to a wire rack to cool completely.

Yield: 1 loaf of about 16 slices.


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