Yes, I know that “Tastee” is supposed to be spelled “Tasty”, but I cannot do it that way. All because of this sign in my hometown:
Cousin Leah and I always call good things “Tastee”, which means it’s better than just “tasty”.
So believe it or not, I’m still making quick-breads for the church conference. But this time I made my absolute FAVORITE! When I first saw this recipe for Carrot-Pineapple Bread, I didn’t think I would like it at all, but it turned out to be . . . well . . . really Tastee! And it has the best texture of any quick bread I’ve ever made. The only changes I made were 1) I left off the glaze, because the bread is so good it doesn’t need it, and 2) I used vegetable oil i/o canola because I hate the taste of canola.
Another great thing about this recipe is that it is super-easy. You can use a food processor with a grating blade to grate the carrots. And you don’t have to haul out the mixer. Just mix up the dry ingredients in one bowl and the wet ingredients in another:
Then you combine them and pour the batter into the loaf pans. (I made mini-loaves again. This recipe makes 6 mini’s.)
And bake for 38 minutes and voilà!
Tastee breads for the Church Conference! (What exactly are they conferring over? That’s what I’d like to know.)