This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Carrot-pineapple bread

1 (8 1-4 oz.) can crushed pineapple
1 1/2 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup unsifted whole wheat flour
1/4 cup wheat germ
2 large eggs
1/2 cup brown sugar (packed)
1 cup grated raw carrots
2 tablespoons syrup from pineapple
1/2 cup salad oil

1. Turn pineapple into wire strainer over bowl or measuring cup and drain, saving syrup.
2. Into mixing bowl, resift flour with baking powder, salt, soda and spices. Stir in whole wheat flour and wheat germ.
3. In small mixing bowl, beat eggs, then stir in sugar, carrots, 2 tsp. of the syrup from pineapple, then the drained pineapple and oil. Add to dry mixture and mix well.
4. Divide evenly between two well-greased small loaf pans (7½ by 3½ by 2¼ inches) and spread level.
5. Bake below oven center in moderate oven (350 degrees) about 45 minutes, until loaves test done.
6. Remove from oven and let stand in pans 10 minutes, then turn loaves out onto wire rack to cool. Makes two small loaves.