Pineapple Carrot Bread

15 min
1 hrs
1 loaf

INGREDIENTS:

• Crisco® Flour No-Stick Spray
• BREAD
• 1 package Pillsbury® Carrot Quick Bread
• 1 (8 oz.) can crushed pineapple in unsweetened juice, undrained
• 3/4 cup water
• 1/4 cup Crisco® Pure Vegetable Oil
• 2 large eggs
• GLAZE
• 1/2 cup Pillsbury® Cream Cheese Frosting

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 350°F. Spray the bottom only of a 8 x 4 or 9 x 5-inch loaf pan with flour no-stick cooking spray. Combine all bread ingredients in large bowl. Stir 50 to 75 strokes by hand until dry particles are moistened. Pour batter into prepared pan.


2. 2.
   BAKE 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled.


3. 3.
   WRAP tightly; store in refrigerator. Just before serving, heat frosting in small saucepan over low heat just until it begins to melt. Remove from heat; stir. Drizzle over bread. Let stand until set. Store in refrigerator.


4.  
   High Altitude (above 3500 ft.):


5. 1.
   SEE package for directions.