Pineapple 'N' Carrot Bread

• 3 1/3 c. all-purpose flour
• 1 1/2 c. rolled oats
• 5 tsp. baking powder
• 1 tsp. salt
• 1 (8 1/4 oz.) crushed pineapple
• 1 c. shredded carrots
• 3/4 c. salad oil
• 3/4 c. packed brown sugar
• 3 eggs
• 1/3 c. pineapple juice
• 1/2 c. chopped pecans

1. Preheat oven to 350u0b0.
2. In large bowl, combine pineapple, carrot, salad oil and juice.
3. Cover and process 30 seconds or until smooth.
4. Add to ingredients in bowl mixing just until moistened.
5. Fold in pecans.
6. Grease only the bottom of a 9 x 5 x 3-inch baking pan.
7. Spoon batter into pan.
8. Bake 1 hour and 20 minutes or until a wooden pick inserted near center comes out clean.
9. Let cool in pan 10 minutes.
10. Remove from pan and cool completely on wire rack.

flour, rolled oats, baking powder, salt, pineapple, carrots, salad oil, brown sugar, eggs, pineapple juice, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338553 (may not work)