Carrot-Pineapple Bread

Oxmoor House

For even more flavor, spread light process cream cheese product on slices of Carrot-Pineapple Bread.

1 (6-inch) loaf.


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2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons plain nonfat yogurt
2 tablespoons unsweetened applesauce
2 teaspoons vegetable oil
1/2 teaspoon vanilla extract
1 egg white, lightly beaten
1/3 cup shredded carrot
1/4 cup canned crushed pineapple in juice, well drained
Vegetable cooking spray


Cook: 35 Minutes

Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Gently fold in carrot and pineapple.

Spoon batter into a 6- x 3- x 2-inch loafpan coated with cooking spray. Bake at 350° for 35 to 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; remove from pan, and let cool on a wire rack.

Created date

August 2009

Nutritional Information

Calories 114
Caloriesfromfat 14 %
Fat 1.8 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.4 g
Carbohydrate 22 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 169 mg
Calcium 0.0 mg