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Pineapple Carrot Coffee Ring

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Yield

16 servings

Prep

2 hrs

Cook

25 min

Ready

2 hrs

Ingredients

Amount Measure Ingredient Features
1 Pk yeast, active dry * Camera
¼ cup water
warm
Camera
1 each eggs Camera
2 tablespoons honey Camera
1 cup unbleached all-purpose flour Camera
8 ounces pineapple, canned, crushed
in its own juice
1 cup carrots
grated
Camera
¼ cup raisins, seedless Camera
¼ teaspoon salt Camera
½ teaspoon cinnamon Camera
¼ teaspoon nutmeg
ground
Camera
¼ cup sunflower seeds Camera
1 ½ cups whole-wheat flour Camera
½ cup bran Camera
2 tablespoons vegetable oil Camera
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Directions

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the yeast.

Combine the egg, honey, yeast mixture, unbleasched white flour, and the pineapple in a mixing bowl.

Beat well. Let stand in a warm place for 30 minutes covered with a wet towel.

Add the carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. Blend well.

Spoon the dough into a lightly oiled 10 inch tube pan. Let rise until doubled in a warm place for 60 minutes.

Bake in a 350℉ (180℃) oven for 25 minutes or until browned.

Cool in the pan for 5 minutes; then remove from the pan and cool completely on a wire rack.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 123 25% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 47mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 7g
Vitamin A 24% Vitamin C 3%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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