PINEAPPLE CARROT BREAD

3 cups flour 
2 cups sugar (can use less) 
1 t. baking soda 
1 t. cinnamon 
3 eggs 
2 cups shredded carrots 
1 cup vegetable oil (or 1 c. applesauce) 
1 can (8 oz) crushed pineapple, drained 
1 cup chopped pecans or walnuts 
2 t. vanilla extract

Combine flour, sugar, baking soda, cinnamon. 
In another bowl, beat eggs, add carrots, oil, pineapple, nuts & vanilla. 
Stir moist ingredients into dry ingredients, mixing just until moistened. 
Spoon into 2 greased & floured loaf pans. 
Bake at 350 degrees for 65-75 minutes or until loaves test done. 
Cool 10 minutes in pans before removing to wire racks. 
Makes 6 mini loaves, if baked in Baker's secret pans at 325 degrees takes 35-40 minutes. 

Jardy the Jardine's says to put pecans in everything. 
Lots of pecans.

Contributed by Marilyn Whalen