Description
Carrot Pineapple Bread is a delightful baked treat that combines the natural sweetness of carrots and pineapple, creating a moist and flavorful bread perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or cooking spray.
- In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large mixing bowl, combine vegetable oil and granulated sugar. Beat in eggs one at a time, then add vanilla extract.
- Fold in grated carrots and crushed pineapple (drained). Optionally, add chopped walnuts.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Pour the batter into the greased loaf pan and spread it evenly.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh, vibrant carrots for the best flavor.
- Both fresh and canned pineapple can be used; ensure canned pineapple is well-drained.
- Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- For vegan, replace eggs with flaxseed meal or applesauce and use plant-based oil.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Carrot Pineapple Bread, baking, dessert, breakfast, moist bread