Pineapple Carrot Cake Bread
Imagine a loaf that combines the tropical sweetness of pineapple with the earthy goodness of carrots, all wrapped in a warm, spiced batter. That’s exactly what this Pineapple Carrot Cake Bread delivers—a delightful twist on a classic dessert that’s perfect for breakfast or an afternoon treat. This recipe is not only easy to make but also incredibly moist, thanks to the addition of pineapple and sour cream, making it a crowd-pleaser for any occasion.
Whether you’re hosting a brunch, celebrating a birthday, or simply indulging in a cozy afternoon snack, this Pineapple Carrot Cake Bread will surely steal the show. Plus, it’s a fantastic way to sneak in some veggies, and the flavors meld beautifully to create a deliciously unique experience.
Why You’ll Love This Recipe
This Pineapple Carrot Cake Bread is bursting with flavor and texture. The combination of shredded carrots and pineapple creates a moist and tender crumb, while the rich, buttery base offers a satisfying depth. The sweetness of the dark brown sugar complements the natural sugars in the fruits, and the optional toppings of toasted coconut and candied pineapple add a delightful crunch. You’ll find yourself going back for slice after slice, and it’s a wonderful way to use up any leftover carrots or canned pineapple you might have.
Ingredient List
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/3 cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/4 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup shredded carrots
- 1 cup canned pineapple tidbits, drained
- 1 cup powdered sugar
- 2 tablespoons milk
- Optional toppings: shredded carrots, chopped candied pineapple, toasted coconut
Appliances & Accessories
- Mixing Bowls: For combining ingredients.
- Measuring Cups and Spoons: Accurate measurements are key to success.
- Loaf Pan: A standard 9×5 inch loaf pan works best.
- Hand Mixer or Stand Mixer: For mixing the batter until smooth.
- Cooling Rack: To cool the bread after baking.
Build Pineapple Carrot Cake Bread Step by Step
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures your Pineapple Carrot Cake Bread bakes evenly.
Step 2: Prepare the Pan
Grease your loaf pan with a bit of butter or non-stick spray. This will help the bread release easily once baked.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, cream together the softened butter, dark brown sugar, and white granulated sugar until light and fluffy. Add in the eggs, vanilla extract, coconut extract, and sour cream, mixing until well combined.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Step 5: Fold in the Good Stuff
Gently fold in the shredded carrots and drained pineapple tidbits. Be careful not to overmix; you want to keep the batter light and airy.
Step 6: Pour and Bake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Glaze
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack. For the glaze, whisk together the powdered sugar and milk until smooth, then drizzle it over the cooled bread. Top with optional shredded carrots, chopped candied pineapple, and toasted coconut for an extra special touch.
Holiday-Friendly Variations
- Festive Spices: Add 1 teaspoon of cinnamon and a pinch of nutmeg for a warm, spiced flavor.
- Nutty Addition: Fold in 1/2 cup of chopped walnuts or pecans for added crunch.
- Fruit Medley: Swap out the pineapple for chopped apples or add dried cranberries for a different twist.
- Chocolate Drizzle: Instead of a glaze, melt some dark chocolate and drizzle it over the bread.
Flavor Logic
The beauty of this Pineapple Carrot Cake Bread lies in its harmonious blend of flavors. The dark brown sugar not only sweetens but also adds a rich, caramel undertone that pairs wonderfully with the tropical notes of pineapple. The shredded carrots contribute moisture and a subtle earthiness, while the extracts enhance the overall flavor profile. Together, they create a loaf that is not just a treat but a delightful experience for your taste buds.
Keep It Fresh: Storage Guide
To keep your Pineapple Carrot Cake Bread fresh, follow these simple tips:
- Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week.
- Freezing: This bread freezes beautifully! Wrap it in plastic wrap and then foil, and it can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Your Top Questions
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to finely chop fresh pineapple and drain any excess juice to keep the batter from becoming too wet.
Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that your baking powder and baking soda are gluten-free as well.
What other fruits can I add to this bread?
Feel free to experiment! Diced apples, shredded zucchini, or even mashed bananas can be great additions to this bread.
How do I know when my bread is done baking?
The best way to check is to insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your bread is ready!
The Takeaway
This Pineapple Carrot Cake Bread is a delightful addition to any baking repertoire. With its moist texture, flavorful combination, and versatility, it’s sure to become a favorite in your home. Whether you enjoy it for breakfast, as a snack, or as a dessert, this bread is a hit with everyone. So gather your ingredients and get ready to bake something truly special that brings a taste of the tropics to your kitchen.
Pineapple Carrot Cake Bread
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). This ensures your Pineapple Carrot Cake Bread bakes evenly.
- Grease your loaf pan with a bit of butter or non-stick spray. This will help the bread release easily once baked.
- In a large mixing bowl, cream together the softened butter, dark brown sugar, and white granulated sugar until light and fluffy. Add in the eggs, vanilla extract, coconut extract, and sour cream, mixing until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in the shredded carrots and drained pineapple tidbits. Be careful not to overmix; you want to keep the batter light and airy.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack. For the glaze, whisk together the powdered sugar and milk until smooth, then drizzle it over the cooled bread. Top with optional shredded carrots, chopped candied pineapple, and toasted coconut for an extra special touch.
Notes
- Store the bread in an airtight container at room temperature for up to 3 days.
- Wrap it tightly in plastic wrap and refrigerate for up to a week for longer storage.
- This bread freezes beautifully! Wrap it in plastic wrap and then foil, and it can be stored in the freezer for up to 3 months.
