Categories: Breakfast, Quick Bread
Ingredients
- 1 cup chopped pecans
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups sugar
- 3/4 cup canola oil
- 3 large eggs
- 2 1/2 teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple, undrained
- 2 large carrots, finely grated (1 cup)
- 1 cup golden raisin
Directions
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Preheat oven to 350°; bake pecans in a single layer on a baking sheet 5-7 minutes or until lightly toasted and fragrant; cool completely on a wire rack (about 15 minutes).
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Meanwhile, combine the flour, salt, baking soda, ground cinnamon, and nutmeg in a big bowl; make a well in the center of the mixture.
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In another bowl, whisk together the sugar, oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.
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Add to flour mixture, stirring just until dry ingredients are moistened.
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Fold in tossed pecans and raisins; spoon into 2 greased and floured 8 × 4 inch loaf pans.
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Bake for 55-60 minutes or until a pick comes out clean.
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Cool in pans on a wire rack 15 minutes.
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Remove from pans to wire rack, and cool completely.