Carrot Pineapple Quick Bread
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.
Servings: 20 slices
Calories: 203kcal
Ingredients
- 3 cups unbleached all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cup canola oil
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups carrots grated
- 1 cup pineapple crushed with natural juice, can use canned
- 1 cup nuts optional, chopped and toasted walnuts or pepitas (pumpkin seeds)
Instructions
- 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.
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.