Carrot Pineapple Bread

Ingredients:

1 ( 8 oz.) can crushed, drained (save juice) pineapple

1 c. flour

1 1/2 c. whole wheat flour

1 c. chopped nuts

1 c. shredded carrot(s)

3/4 c. brown sugar

3 Tbsp. vegetable oil

3 1/2 tsp. baking powder

2 tsp. grated orange peel

1/2 tsp. nutmeg

1 egg(s)

Directions:

Heat oven to 350 degrees. Grease bottom only of 9 x 5 x 3 inches. Add enough water to pineapple juice to measure 1/2 cup. Mix all ingredients; beat 30 seconds. Pour into pan. Bake 65 to 75 minutes or until toothpick inserted in center comes out clean; cool slightly. Loosen side of loaf from pan; remove from pan. Cool completely before slicing. Wrap and refrigerate up to 1 week. Cut into 30 slices.

Yield: 30 slices
Serving Size: One slice is a grain serving for a 3-5 year old.
Credit: Providers Voice, November 02