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Pineapple Carrot Bread

Margaret Dineen Prendergast

  • 2 small eggs
  • 1 C sugar
  • 1/2 C oil
  • 1/2 C grated carrots
  • 1/2 C crushed pineapple, undrained
  • 1-1/2 tsp vanilla
  • 1-1/2 C flour
  • 3/4 tsp cinnamon
  • 1/2 tsp soda
  • 1/2 tsp salt

Mix all ingredients in order given. Put in greased and floured bread pan and bake at 325 for 50 minutes to 1 hour.

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