Ada'S Carrot-Pineapple Bread
A moist, flavorful carrot-pineapple bread with warm cinnamon and nutmeats, perfect for breakfast, snacks, or dessert, appealing to those who enjoy fruit-filled baked goods.
Ingredients
Instructions
- Mix together oil, sugar, beaten eggs, and vanilla.
- Sift together flour, salt, soda, and cinnamon, then add to the mixture.
- Fold in grated carrots, crushed pineapple, and nutmeats.
- Pour into buttered bread pans.
- Bake for 1 hour and 15 minutes at 325°F.
Tips & Substitutions
For a richer flavor, try using brown sugar instead of white sugar. If you prefer a healthier twist, substitute half of the oil with unsweetened applesauce. Ensure the grated carrots are finely shredded for even distribution in the batter. For added texture, consider incorporating chopped walnuts or pecans, which will complement the dish. If you like spice, you can increase the cinnamon to 2 teaspoons.
Serving Suggestions
Slice the bread and serve it warm or at room temperature, perhaps with a smear of cream cheese or butter. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. This delicious bread also makes a great addition to brunch spreads alongside dishes like Red Pepper Biscuits or Tawny Pumpkin Pie.
Storage & Reheating
Store any leftover carrot-pineapple bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for about 10-15 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Ada'S Carrot-Pineapple Bread contains roughly 1639 calories, with 11g protein, 139g carbohydrates, and 109g fat. It is an excellent source of vitamin C (54% of the Daily Value), dietary fiber (30% of the Daily Value), and calcium (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2325mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum to help with the texture. Additionally, you might want to adjust the baking time as gluten-free breads can bake differently than traditional ones.
What can I use instead of eggs?
To make this recipe vegan or if you need an egg substitute, you can use flax eggs. Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg, let it sit for about 5 minutes until it thickens, and use it in place of each egg.
How can I enhance the flavor of the bread?
Consider adding a teaspoon of nutmeg or ginger for an extra layer of warmth. You can also fold in a handful of raisins or dried cranberries for added sweetness and texture. A sprinkle of shredded coconut can also complement the pineapple nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).