Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups finely grated carrots
1 can (8 oz) crushed pineapple, with juice
1/2 cup chopped walnuts (optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
Step 3: In a large bowl, beat the eggs with the granulated sugar and brown sugar until smooth. Add the vegetable oil and vanilla extract, whisking until emulsified.
Step 4: Stir the grated carrots and the crushed pineapple (including the juice) into the wet ingredients.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula just until combined. Do not overmix. Fold in walnuts if using.
Step 6: Pour the batter into the prepared loaf pan and smooth the top.
Step 7: Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the carrot pineapple bread comes out clean.
Step 8: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure your carrots are finely grated for the best texture. If the bread browns too quickly, tent it loosely with foil during the last 15 minutes of baking.
- Prep Time: PT15M
- Cook Time: PT1H10M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 22g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: carrot pineapple bread, moist carrot bread, pineapple quick bread, spiced carrot loaf, baking with pineapple
