This is a no fuss easy-to-make Carrot Pineapple Quick Bread. Sweet and moist, but guilt free without extra sugars and fat. A kid friendly treat that will please the pickiest of eaters.
Carrots are chocked full of antioxidants and vitamins. They are a humble but nutritious vegetable. Enjoy attractive orange speckled bread with the delicate flavor of crushed pineapple for a satisfying no-guilt delight.
What is a Quick Bread?
Quick breads refer to bread type products that use baking powder and/or baking soda instead of yeast to help the bread rise. The rise is called leavening.
Quick breads offer an alternative to using yeast. Yeast is a living cell that multiplies quickly in the right conditions. It must proof or rise to make carbon dioxide, which allows the bread to rise during baking which is timely.
Baking soda and/or baking powder do not require time for rising so the batter can be cooked immediately after mixing.
Quick Breads have limitless options of ingredients that will not interfere with the leavening process unlike traditional breads.
Examples of quick breads are muffins, biscuits, scones, cornbread, pancakes and waffles, as well as loaves such as zucchini bread and banana bread.
Why Add Pineapple to Carrot Quick Bread?
Pineapple works as a tenderizer in the recipe. Enzymes in pineapple break down the proteins in the carrots which result in a very moist loaf. No one wants a dry carrot bread!
Instead of extra sugar, pineapple works as a sweetener to make a healthier and delicious quick bread. The pineapple adds just enough sweetness for a yummy treat but not an overly rich high calorie cake.
The flavors of pineapple and carrots are a delicious combination. Mildly sweet carrots mixed with sweet crushed pineapple create a tasty treat which can be enjoyed any time of day!
Directions to Make Carrot Pineapple Quick Bread
Preheat oven to 325 degrees F
Butter/spray and flour two 4″ X 8″ inch loaf pans
In a medium bowl combine flour, baking soda, baking powder, salt and set aside.
In a large bowl mix the oil, sugars, eggs and vanilla with electric mixer until light and fluffy.
With a large wooden spoon, stir in grated carrots and crushed pineapple with juice.
Add dry ingredients until well incorporated. Mix in nuts, if you choose.
Pour the batter into the prepared pans and bake for 50-60 minutes. Bread is done when toothpick inserted into center comes out clean.
Put loaf pans on cooling rack for 5 minutes. Then remove bread from pans and let sit on rack until cool.
Tips/Recipe Notes
- Do not over mix the batter because too much gluten will develop and your bread will be rubbery and tough.
- You can store the bread covered on your counter but it keeps best in the refrigerator.
- The bread can be frozen for up to 3 months.
- If you grow your own carrots, harvest after the first frost to add extra sweetness.
More Quick Bread Recipes Like This
Rum Raisin Zucchini Quick Bread
Sharing this recipe at weekend potluck.
Carrot Pineapple Quick Bread
Ingredients
Method
- Preheat oven to 325 degrees F
- Butter/spray and flour two 8 x 4 inch loaf pans.
- In a medium bowl combine flour, baking soda, baking powder, salt and set aside.
- In a large bowl mix the oil, sugars, eggs and vanilla with electric mixer until light and fluffy.
- With a large wooden spoon, stir in grated carrots and crushed pineapple with juice. Add dry ingredients until well incorporated. Mix in nuts, if you choose.
- Pour the batter into the prepared pans and bake for 50-60 minutes. Bread is done when toothpick inserted in the center comes out clean.
- Put loaf pans on cooling rack for 5 minutes. Then remove bread from pans and let sit on rack until cool.