Carrot Pineapple Bread
1 (8 ounce) can crushed pineapple (juice packed) — undrained
1/3 cup finely shredded carrot
1 egg
2 tablespoons margarine or butter
3 cups bread flour
2 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon active dry yeast or bread machine yeast
Cream Cheese Glaze:
1/4 of (8 ounce) tub cream cheese
1 tablespoon sugar
4 to 5 teaspoons milk
Select loaf size. Add all ingredients, except the Cream Cheese Glaze, to the machine according to the manufacturer’s directions. Select basic white bread cycle. Spoon the Cream Cheese Glaze over cooled loaf, allowing some glaze to flow down sides of bread.
Cream Cheese Glaze: In a small mixing bowl stir together cream cheese and sugar. Stir in enough milk to make a glaze of drizzling consistency.
NOTES : For the 1-1/2 pound loaf, the bread machine pan must have a capacity of 10 cups or more.
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