Pineapple Carrot Breakfast Bread

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The best carrot cake loaf has many carrots, dried pineapple, cashews that have been caramelized, and warm spices. It’s the next carrot cake of your dreams. It has a rich flavor and is very moist. I utilized it to create a Carrot Cake that was very popular at the table. I’m thinking about making a carrot loaf cake or bread this time. The upcoming Celebrations holiday is another reason I want to give you this recipe.

Cooking tips:

  • When the bread is done, a toothpick stuck into the middle should come out clean or with just a few crumbs.
  • You can save a loaf for later by making twice as much of the recipe and putting it in two loaf pans already ready. Make sure the pans are ready and have parchment paper and oil sprayed.
  • For the best results, you should always use fresh ingredients.
  • The time it takes to bake can change depending on the oven.
  • Please do not put the frosting on your bread before you put it in the freezer. Save the glaze until you are ready to eat it.
  • Please ensure not to mix your batter too much, or it will be too thick and heavy.


  • 1 tablespoon unsalted butter (softened)
  • 1/2 cup brown sugar in the dark (packed)
  • 1/3 cup of fine white sugar
  • 2 big eggs
  • a tsp vanilla extract
  • 1 teaspoon coconut extract
  • 1/4 cup sour cream
  • 2 cups of regular flour
  • 1 tsp baking powder
  • 1 tsp. baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup of carrot shreds
  • 1 cup of pineapple chunks from a can (drained)


  • 1 cup of sugar powder
  • 2 tablespoons milk


  • Carrot shreds
  • chopped up sweetened pineapple
  • Toasted coconut


  • Put the oven temperature to 350 degrees F.
  • Spray a loaf pan with cooking spray and put parchment paper in it, so it hangs over two sides. Set aside.
  • Brown sugar, mix butter, and white sugar in a large bowl. Beat until it’s fluffy and smooth.
  • Add the eggs one by one, blending well after each one. Stop and rub the bowl’s sides and base.
  • Next, add the sour cream, vanilla, and coconut extracts.
  • Add the flour, baking soda, bicarbonate of soda, and salt. Mix JUST until everything is combined, but don’t mix too much.
  • Mix carrot shreds, raisins, and walnuts with a rubber spatula.
  • Move the batter to the pan that has been prepared and even out the top.
  • Bake for 45–55 minutes, unless a toothpick is included in the middle, with some baked crumbs and NO wet batter.
  • Bring the bread out of the oven and let it cool for 10 minutes in the pan. Then, please pick it up and put it on a cooling rack.
  • Mix the ingredients for the glaze in a small bowl until they are smooth. Pour on top of the cake once it’s completely cooled, and spread it out evenly.
  • Add chopped candy-coated pineapple, toasted coconut flakes, and shredded carrot for garnish.

How to store extra food:

  • The best method to store bread is to wrap it in plastic before putting it in an airtight container and the fridge. This will maintain it fresh for up to five days and moist.
  • Freeze: Wrap your leftovers in plastic wrap and put them in a freezer bag to freeze them. It will stay good for about three to four months.
  • Thaw: Let it thaw overnight in the fridge before you serve it.
  • Place a slice in the toaster oven for 30 seconds to heat it again. You can consume it at room temperature or chill.

How to serve

This tasty carrot-pineapple loaf is great for a snack, dessert, or breakfast. Breakfast pieces of bread are simple to make, taste great and can be changed to make them your own. Here are some great thoughts on how to serve it.

  • Put rainbow sprinkles on top of your quick bread for a fun look.
  • For a creamier dessert, you could also put whipped cream you made yourself on top.
  • With butter or cream cheese, pineapple carrot bread tastes great.
  • Add some favorite fruit preserves or sauces, like blueberry, strawberry, or peach jam.
  • This bread goes great with a little maple syrup on top for french toast.
  • For a rich dessert, add a scoop of pineapple ice cream on the side.
  • Spread peanut butter or jelly on this tasty bread and eat it.

Pineapple Carrot Cake Bread (FAQs)

How does bread that doesn’t use yeast rise?

Instead of yeast, baking powder, baking soda, or both are used in quick bread recipes. Without yeast, you don’t have to worry about proofing or kneading the dough, and it doesn’t need to sit for hours to rise. They are delicious and go from the bowl to the pan like a cake.

Can I use another kind of frosting?

Absolutely. Instead of the glaze in this recipe, you could use any frosting. One of my favorite frostings is made with cream cheese. Cream cheese, brown sugar, vanilla, and butter are all you need. You could also try one of the frostings you can buy at the store.

How do you make toasted walnuts?

It’s easy to toast walnuts, and there are many ways to do it. You could toss them in olive oil and put them in the oven for 10 minutes at 350 degrees F on a baking sheet. Or, for sweeter walnuts, you can throw the nuts in a bowl of cream cheese mixed with brown cinnamon and sugar before you bake them.

What are the nutrients in this recipe?

Each serving of this pretzel pastry has 350 calories, 50 grams of carbohydrates, and 18 grams of fat, including 5 grams of saturated fat, 45 milligrammes of cholesterol, and 35 grams of sugar. You also get 4 grams of protein, 2 grammes of fiber, 69 milligrammes of calcium, 5 milligrammes of vitamin C, and 3,500 units of vitamin A.

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