The first recipe I posted for this is below my sig. It listed 5 tsp of baking powder. Here's another one and this uses 1 tsp. I'd suggest if you use the original I posted that you change it to 1 tsp baking powder or 2 at the most. Carrot Pineapple Bread 3 eggs 2 cups granulated sugar 1 cup vegetable oil 1 cup finely shredded carrots 1 (8 ounce) can crushed pineapple, undrained 2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt
In a mixing bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla extract. Combine dry ingredients; beat into carrot mixture. Pour into two greased 8 x 4-inch loaf pans. Bake at 325 degrees F for 60 to 70 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely. ~ Shar ~ Life is unsure, always eat your dessert first. ~Anon Pineapple Carrot Quick Bread - Diabetic Adaptation is below ** By: CLAREKOE & Thanks to Marilyn for posting it on another group! "You won't need to grate carrots by hand for this recipe, because the wet ingredients are combined in the blender." Original Recipe Yield 1 - 9x5 inch loaf pan Ingredients a.. 1 (8 ounce) can crushed pineapple, drained b.. 1 cup sliced carrots c.. 3/4 cup packed brown sugar d.. 3 eggs e.. 1/3 cup orange juice f.. 1/4 cup vegetable oil g.. 3 1/3 cups all-purpose flour h.. 1 1/2 cups rolled oats i.. 1/2 cup chopped walnuts j.. 5 teaspoons baking powder k.. 1 teaspoon salt Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan. 2. In a medium bowl, stir together the flour, rolled oats, nuts, baking powder and salt. Combine the pineapple, carrots, brown sugar, eggs, orange juice and oil in the blender. Blend at medium speed for about 30 seconds. Pour blended ingredients into the bowl with the dry ingredients, and mix until all of the dry ingredients are absorbed. Pour the mixture into the prepared pan. 3. Bake for 75 to 80 minutes in the preheated oven. Cool for 10 minutes before removing from the pan to cool completely on a wire rack. Cool completely before slicing and serving. Nutritional Information Amount Per Serving Calories: 327 | Total Fat: 10.1g | Cholesterol: 53mg Powered by ESHA Nutrient Dat. From Sugar. **I've got to try this one! Here's how I'll adapt it to make it better for us to eat. *Being diabetic, I'll sub the pineapple juice for the orange juice and add some orange zest to it. *I'll also use a sugar sub for the splenda and add a tsp of molasses as the sub for the brn sugar. Brn sugar is simply white sugar with molasses added to it and the sugar content of molasses isn't bad and only a dab is used. Splenda Brn Sugar is half sugar and half splenda w a dab of molasses so I quit buying it. *I'll also use steel cut oats and NOT quick or regular oatmeal type. The denser steel cut oats have more of the fiber left to the and are simply oat groats that are run thru rollers to flatten them. They are better for diabetics. *And, I'll use unsweetened applesauce in place of the veg oil to cut the fats. And I'll add a tbls of oat bran (I have wheat and oat) to up the fiber which slows the digestive rate which is needed for diabetics. You can also swap the veg oil for coconut oil which is better for us and not a problem for circulatory system (cholesterol). *Last but not least, I'll sub 1 1/3 cup ww flour and use 2 cups AP flour. Following times I'll most likely replace more of the AP Flour with either ww or flax meal. I may try adding coconut at some point too and if that works fine (should) then I'll use some coconut flour in place of some of the AP flour and add the coconut flakes. ~ Shar ~ Life is unsure, always eat your dessert first. ~Anon ~ Shar ~ Life is unsure, always eat your dessert first. ~Anon ____________________________________ From: [email protected] To: [email protected], [email protected], [email protected], [email protected], [email protected], [email protected], [email protected] Sent: 8/24/2012 12:51:20 P.M. US Eastern Daylight Time Subj: Pineapple Carrot Quick Bread + Diabetic Adaptation Pineapple Carrot Quick Bread - Diabetic Adaptation is below ** By: CLAREKOE & Thanks to Marilyn for posting it on another group! "You won't need to grate carrots by hand for this recipe, because the wet ingredients are combined in the blender." Original Recipe Yield 1 - 9x5 inch loaf pan Ingredients a.. 1 (8 ounce) can crushed pineapple, drained b.. 1 cup sliced carrots c.. 3/4 cup packed brown sugar d.. 3 eggs e.. 1/3 cup orange juice f.. 1/4 cup vegetable oil g.. 3 1/3 cups all-purpose flour h.. 1 1/2 cups rolled oats i.. 1/2 cup chopped walnuts j.. 5 teaspoons baking powder k.. 1 teaspoon salt Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan. 2. In a medium bowl, stir together the flour, rolled oats, nuts, baking powder and salt. Combine the pineapple, carrots, brown sugar, eggs, orange juice and oil in the blender. Blend at medium speed for about 30 seconds. Pour blended ingredients into the bowl with the dry ingredients, and mix until all of the dry ingredients are absorbed. Pour the mixture into the prepared pan. 3. Bake for 75 to 80 minutes in the preheated oven. Cool for 10 minutes before removing from the pan to cool completely on a wire rack. Cool completely before slicing and serving. Nutritional Information Amount Per Serving Calories: 327 | Total Fat: 10.1g | Cholesterol: 53mg Powered by ESHA Nutrient Dat. From Sugar. **I've got to try this one! Here's how I'll adapt it to make it better for us to eat. *Being diabetic, I'll sub the pineapple juice for the orange juice and add some orange zest to it. *I'll also use a sugar sub for the splenda and add a tsp of molasses as the sub for the brn sugar. Brn sugar is simply white sugar with molasses added to it and the sugar content of molasses isn't bad and only a dab is used. Splenda Brn Sugar is half sugar and half splenda w a dab of molasses so I quit buying it. *I'll also use steel cut oats and NOT quick or regular oatmeal type. The denser steel cut oats have more of the fiber left to the and are simply oat groats that are run thru rollers to flatten them. They are better for diabetics. *And, I'll use unsweetened applesauce in place of the veg oil to cut the fats. And I'll add a tbls of oat bran (I have wheat and oat) to up the fiber which slows the digestive rate which is needed for diabetics. You can also swap the veg oil for coconut oil which is better for us and not a problem for circulatory system (cholesterol). *Last but not least, I'll sub 1 1/3 cup ww flour and use 2 cups AP flour. Following times I'll most likely replace more of the AP Flour with either ww or flax meal. I may try adding coconut at some point too and if that works fine (should) then I'll use some coconut flour in place of some of the AP flour and add the coconut flakes. ~ Shar ~ Life is unsure, always eat your dessert first. ~Anon [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/BREAD-RECIPE/join (Yahoo! ID required) <*> To change settings via email: [email protected] [email protected] <*> To unsubscribe from this group, send an email to: [email protected] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
