Sunday is my baking day. Not my only baking day, you understand, but my favorite one by far.
I get home from church, kick off my shoes, and don the cute plaid apron. Wha-BAM! The flour starts flying. But, you know… in a peaceful, Sunday sort of way.
Sunday afternoons are just about the loveliest time for me. I can put my little boy down for a nap, turn on some pretty Sunday-ish music, throw something in the oven, sit and read for a while, and enjoy the sunlight streaming through the muslin curtains on my west-facing kitchen window.
Then, before you know it, there’s something warm and delicious – like this sweet carrot pineapple bread – that my husband and I can sit down and share together. And you know what? I think that’s the sweetest thing of all.
When do you like to bake? I wanna hear.
Carrot Pineapple Bread
adapted from The Taste of Home Baking Book
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
2 cups shredded carrots
1 cup vegetable oil
1 can (8 oz) crushed pineapple, drained
2 teaspoons vanilla extract
1 cup chopped pecans or walnuts (optional)
Preheat the oven for 350 degrees F. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat the eggs; add carrots, oil, pineapple, and vanilla. Stir into dry ingredients just until moistened. The batter will be very thick. Fold in nuts, if desired.
Spoon into two greased 8-in. by 4-in. loaf pans. Bake for 50-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove loaves from pans and cool completely on wire racks.
(Note: This bread was great the day-of, but it wasn’t until after I wrapped it up and let it sit over night, that I fell in love with it.)