Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1 cup sugar
8 1/4 ounces crushed pineapple
1/2 cup finely shredded carrots
1/4 cup cooking oil
1 eggs
1/4 teaspoon finely shredded lemon peel
1/2 cup chopped walnuts
Directions:
Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
In a separate mixing bowl combine sugar, oil, egg, and lemon peel.
Drain pineapple, reserving 2 T. juice. Stir drained pineapple, juice, and carrots into sugar mixture. Mix well.
Add flour mixture; stir just till combined.
Stir in walnuts.
Pour batter into greased loaf pan. Bake in a 350 degree oven for 55 to 60 minute.
Cool 10 minute on wire rack.
Remove bread from pan; cool throughly on wire rack. Wrap and store overnight before slicing.
Servings: Serve
Time preparation: 20 min.
Time total: 80 min.