Carrot And Pineapple Bread(Makes 2 Loaves)
Moist and flavorful carrot and pineapple bread features warm cinnamon and crunchy nuts, perfect for breakfast or snack, appealing to those who enjoy sweet, fruit-filled baked goods.
Ingredients
Instructions
- Mix together eggs, oil or margarine, sugar, and grated carrots.
- Stir together flour, salt (if using), baking soda, and cinnamon.
- Add the dry ingredients to the wet mixture and combine.
- Fold in chopped nuts and drained crushed pineapple, then add vanilla.
- Pour batter into prepared loaf pans and bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture, consider substituting half of the oil with unsweetened applesauce. If you prefer a nut-free version, you can omit the chopped nuts or replace them with seeds like sunflower or pumpkin seeds. Ensure the pineapple is well-drained to prevent excess moisture in the batter. Experiment with spices; nutmeg or ginger can also enhance the flavor profile.
Serving Suggestions
Slice the bread and serve it plain, or with a pat of butter or cream cheese for added richness. It pairs beautifully with Mrs. B'S Potato Salad for a delightful brunch spread. For a sweeter option, consider drizzling with honey or serving alongside fresh fruit. This bread also makes a lovely gift when wrapped in a decorative bag.
Storage & Reheating
Allow the carrot and pineapple bread to cool completely before storing. Wrap each loaf tightly in plastic wrap or aluminum foil, and store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaves wrapped well for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot And Pineapple Bread(Makes 2 Loaves) contains roughly 487 calories, with 5g protein, 60g carbohydrates, and 16g fat. It is an excellent source of vitamin A (79% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1166mg per serving (51% 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 use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be substituted for all-purpose flour, but it may result in a denser texture. For best results, use half whole wheat and half all-purpose flour to maintain a lighter crumb while adding some whole grain nutrition.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, cover it loosely with aluminum foil to prevent burning while the center continues to cook through.
Can I add other fruits or flavors to this recipe?
Certainly! You can fold in raisins, dried cranberries, or diced apples for added texture and flavor. For a tropical twist, consider adding shredded coconut. Adjust the sugar slightly if you add extra sweet ingredients to maintain balance in taste.
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).