Best 7 Carrot And Pineapple Bread Recipes
Indulge in a tantalizing culinary journey with our delectable Carrot and Pineapple Bread, a harmonious blend of flavors that will captivate your taste buds. This delightful bread is moist, flavorful, and bursting with the natural sweetness of carrots and pineapple. Perfect for breakfast, teatime, or as a special treat, our Carrot and Pineapple Bread is a true crowd-pleaser. With easy-to-follow instructions and readily available ingredients, this recipe is ideal for bakers of all skill levels. And if you're looking for more delectable treats, we've got you covered. Explore our collection of carrot-based recipes, including the irresistibly moist Carrot Cake with Cream Cheese Frosting, the wholesome Carrot and Walnut Muffins, and the unique Carrot and Orange Salad. Unleash your inner baker and embark on a culinary adventure with our Carrot and Pineapple Bread and its delightful companions.
Here are our top 7 tried and tested recipes!
PINEAPPLE CARROT QUICK BREAD
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan.
- In a medium bowl, stir together the flour, rolled oats, nuts, baking powder and salt. Combine the pineapple, carrots, brown sugar, eggs, orange juice and oil in the blender. Blend at medium speed for about 30 seconds. Pour blended ingredients into the bowl with the dry ingredients, and mix until all of the dry ingredients are absorbed. Pour the mixture into the prepared pan.
- Bake for 75 to 80 minutes in the preheated oven. Cool for 10 minutes before removing from the pan to cool completely on a wire rack. Cool completely before slicing and serving.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 52.7 g, Cholesterol 46.5 mg, Fat 10.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 427 mg, Sugar 17.5 g
PINEAPPLE CARROT CAKE BREAKFAST BREAD RECIPE BY TASTY
Here's what you need: oil, whole wheat flour, organic sugar, baking soda, baking powder, ground cinnamon, ground cardamom, ground ginger, ground cloves, kosher salt, quick oat, shredded carrots, crushed pineapple, large eggs, butter, walnuts, plain greek yogurt, maple syrup
Provided by Crystal Hatch
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
- In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
- In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
- Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
- While the bread is baking, make the Greek yogurt "frosting": In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
- Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
- Slice the bread and serve with a smear of frosting.
- Enjoy!
Nutrition Facts : Calories 265 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 11 grams
CARROT PINEAPPLE BREAD
"Carrots paired with pineapple make a moist quick bread with a slightly tropical taste that's a delectable surprise," informs Dorothy Bahlmann of Clarksville, Iowa.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- In a bowl, beat eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry ingredients; beat into carrot mixture. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
Nutrition Facts : Calories 165 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 121mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CARROT AND PINEAPPLE BREAD
If you like carrot cake, you'll surely enjoy the taste of this lovely loaf shared by Sue Yount of McBain, Michigan. Each moist slice is chock-full of shredded carrot, crushed pineapple and crunchy chopped walnuts.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 173 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 121mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE CARROT BREAD
Make and share this Pineapple Carrot Bread recipe from Food.com.
Provided by carolinafan
Categories Breads
Time 1h35m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, soda, salt and cinnamon; set aside.
- Combine eggs, sugar and oil in a medium mixing bowl; mix well.
- Stir in carrots, pineapple and vanilla.
- Add dry ingredients, mixing well.
- Stir in pecans.
- Pour batter into 2 greased 9x5x3 inch loafpans.
- Bake at 325 for 1 hour and 10 minutes or until done.
Nutrition Facts : Calories 232.2, Fat 13.1, SaturatedFat 1.7, Cholesterol 26.4, Sodium 161.6, Carbohydrate 27.4, Fiber 1, Sugar 18.5, Protein 2.4
PINEAPPLE CARROT BREAD
My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.
Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 103mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CARROT PINEAPPLE BREAD
Make and share this Carrot Pineapple Bread recipe from Food.com.
Provided by mrose75
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
- In a separate mixing bowl combine sugar, oil, egg, and lemon peel.
- Stir drained pineapple, pineapple juice, and carrots into sugar mixture. Mix well.
- Add flour mixture; stir just till combined.
- Stir in walnuts.
- Pour batter into greased loaf pan. Bake in a 350 degree oven for 55 to 60 minute.
- Cool 10 minute on wire rack.
- Remove bread from pan; cool throughly on wire rack. Wrap and store overnight before slicing.
Tips:
- Fresh carrots and pineapple are the key ingredients for this carrot pineapple bread recipe, so make sure they are ripe and juicy.
- Grate the carrots finely using a food processor or a box grater to ensure even distribution throughout the bread.
- Use crushed pineapple in its own juice to add sweetness and moisture to the bread, and drain well to prevent the bread from becoming too wet.
- Creaming the butter and sugar together until light and fluffy helps incorporate air into the mixture, resulting in a tender and moist bread.
- Gradually add the eggs one at a time to prevent the batter from curdling.
- Sift the dry ingredients together to ensure even distribution and prevent lumps in the batter.
- Add the grated carrots, pineapple, and nuts to the batter and mix until just combined to maintain the texture and prevent overmixing.
- Bake the bread at the right temperature and for the specified time to achieve the perfect golden-brown crust and moist interior.
Conclusion:
This carrot and pineapple bread recipe offers a delightful balance of flavors and textures, making it a popular treat for breakfast, snacks, or dessert. With its moist crumb, sweet and tangy pineapple chunks, and crunchy walnuts, this bread is a crowd-pleaser that is sure to impress your family and friends. Whether you are a seasoned baker or a beginner, this recipe provides clear instructions and helpful tips to guide you through the process, ensuring a successful and enjoyable baking experience. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a delicious and satisfying carrot and pineapple bread that will brighten up any occasion.
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