Pineapple Carrot Bread
Bursting with tropical sweetness and cozy spice, Pineapple Carrot Bread is a delightful twist on classic quick bread recipes. This moist and flavorful loaf combines freshly grated carrots and crushed pineapple, creating a perfect balance of textures and sweetness. Warm spices like cinnamon and nutmeg add depth, while optional mix-ins like chopped walnuts and raisins bring an extra layer of crunch and chew. With just 15 minutes of prep time, this recipe is simple to whip up yet impressive enough to serve as a breakfast treat or a dessert. Whether enjoyed on its own or with a smear of butter, this easy pineapple carrot bread is the perfect way to brighten your day. Keywords: pineapple carrot bread, moist quick bread, tropical carrot bread, easy homemade bread recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup light brown sugar
- 0.25 cups granulated sugar
- 2 large eggs
- 0.5 cups vegetable oil
- 1 teaspoons vanilla extract
- 1.5 cups grated carrots
- 0.75 cups crushed pineapple (drained)
- 0.5 cups chopped walnuts (optional)
- 0.5 cups raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the light brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract. Beat until well blended.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to ensure the bread stays tender.
Fold in the grated carrots, crushed pineapple, walnuts, and raisins (if using). Mix gently until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3413 mg | 148% | |
| Total Carbohydrate | 553.0 g | 201% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 332.8 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 430 mg | 33% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
