It’s December!! Thanksgiving is now in our rear view mirror and the Holiday Season is steaming right along. Did anyone score any Black Friday deals? Hopefully by now you’ve started your list and if you’re one of those who finished all of your shopping weeks ago, well bless your little heart!
Home baked gifts are always appreciated. Cookies, candies, breads. Things that take time to make can truly show your love and good wishes without breaking your budget. This month our sweet bread recipes are perfect for giving to friends, neighbors, co-workers, just about anyone! Easy to make ahead and freeze too for last minute gifts. Just thaw and wrap them creatively and they will become a tasty token of your esteem that will be remembered far longer than the time it took to be eaten. Including a copy of the recipe is an extra thoughtful touch.
Our first sweet bread recipe of December is Carrot Pineapple Mini Loaves. Super moist and bursting with raisins and walnuts, each loaf will remind you of your favorite carrot cake! Pop them in cute, inexpensive holiday snack bags picked up at the dollar store, add a simple ribbon bow and voila! Easy-peasy!
So, tell us…
Have you tried this recipe? Have you made something similar? Do you like a particular photo? Does a step seem unclear? Comment below, we’d love to hear from you!
- 1 cup vegetable oil
- 1 1/2 cups brown sugar
- 3 large eggs
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teapoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup walnuts chopped
- 1/2 cup pineapple tidbits drained
- 2/3 cup raisins
- 1 cup shredded carrot
- Preheat oven to 350 degrees F. Grease and flour 4 mini loaf pans. Set aside.
- In a medium bowl, whisk together the oil, brown sugar and eggs. Set aside.
- In a large bowl combine the flour, baking soda, baking powder, cinnamon and salt until well mixed. Add the wet ingredients to the dry and stir well. Fold in the walnuts, pineapple tidbits, raisins and shredded carrot.
- Divide the batter evenly into the prepared loaf pans.
- Bake 20-25 minutes until light brown and a toothpick inserted in the middle comes out clean. Allow to cool completely before wrapping tightly for freshness.
If pineapple tidbits are not available, either chunks cut in smaller pieces or crushed pineapple may be used. Pecans or other nuts may be substituted for the walnuts. For gifting, aluminum foil pans may be used if desired and the bread left within prior to wrapping.