If you’re on the lookout for a delightful treat that blends wholesome oats, fresh carrots, and tropical pineapple into one irresistibly moist loaf, this Pineapple Carrot Oat Bread Recipe will become your new best friend in the kitchen. With vibrant flavors balanced perfectly by warm spices and a tender crumb, this bread isn’t just good for breakfast or a snack — it’s a cozy bite of pure happiness you’ll want to share again and again.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to bring this Pineapple Carrot Oat Bread Recipe to life. Each element plays a special role, from the oats adding a subtle nuttiness and texture, to the carrots and pineapple packing in natural sweetness and moisture.
- All-purpose flour (1 1/2 cups): The base that provides structure for the bread, offering a soft yet sturdy crumb.
- Old-fashioned oats (1/2 cup): Adds heartiness and a subtle chew that complements the soft bread beautifully.
- Baking powder (1 1/2 teaspoons): Essential for a light, fluffy texture by helping the bread rise.
- Baking soda (1/2 teaspoon): Works with the acidic pineapple to ensure perfect lift.
- Salt (1/2 teaspoon): Enhances all the flavors, balancing the sweetness with a touch of savory depth.
- Ground cinnamon (1 teaspoon): Brings warm, aromatic spices that pair wonderfully with carrot and pineapple.
- Ground nutmeg (1/4 teaspoon): Adds a hint of cozy spice that rounds out the flavor profile.
- Eggs (2 large): Bind everything together while adding richness.
- Vegetable oil (1/2 cup): Keeps the bread moist and tender without weighing it down.
- Brown sugar (1/2 cup, packed): Deep molasses notes that enhance the bread’s caramelized sweetness.
- Granulated sugar (1/4 cup): Adds just the right touch of brightness and sparkle in taste.
- Vanilla extract (1 teaspoon): Lifts the flavors and ties all ingredients into a harmonious loaf.
- Finely grated carrot (1 cup): Infuses moisture, sweetness, and a lovely vibrant orange color.
- Crushed pineapple, drained (1/2 cup): Brings tropical juiciness, subtle tang, and additional moisture.
- Chopped walnuts or pecans (1/4 cup, optional): Adds delightful crunch and nutty flavor, if you like a textural contrast.
How to Make Pineapple Carrot Oat Bread Recipe
Step 1: Prep Your Oven and Pan
First things first — preheat your oven to 350°F and grease a 9×5-inch loaf pan. A well-greased pan ensures your bread releases easily, preserving its wonderful crust and shape.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking blends the spices evenly and aerates the flour, giving your bread a light finish.
Step 3: Combine the Wet Ingredients
In another bowl, beat the eggs with the vegetable oil, brown sugar, granulated sugar, and vanilla extract until fully combined. This mixture is where that perfect balance of sweetness and richness starts to form.
Step 4: Add the Carrots and Pineapple
Stir in the finely grated carrot and the well-drained crushed pineapple into the wet ingredients. These fresh ingredients offer natural sweetness and keep the bread tender and moist.
Step 5: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients and gently stir them just until combined. Over-mixing can toughen the bread, so keep it light and easy to preserve the soft crumb.
Step 6: Fold in the Nuts (Optional)
If using, fold in the chopped walnuts or pecans to introduce a pleasant crunch and earthy flavor to the loaf. This step is optional but highly recommended if you love that added texture.
Step 7: Bake the Bread
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. This ensures your Pineapple Carrot Oat Bread Recipe is baked through without drying out.
Step 8: Cool Before Slicing
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling prevents the bread from becoming soggy and helps it slice cleanly.
How to Serve Pineapple Carrot Oat Bread Recipe
Garnishes
A light spread of softened butter or cream cheese pairs beautifully with a warm slice, enhancing the spices and sweetness. For a fresh twist, try a drizzle of honey or a sprinkle of toasted coconut flakes to elevate the tropical vibe.
Side Dishes
This bread is flexible enough to enjoy on its own, but it also complements a hot cup of coffee, chai tea, or a refreshing glass of milk. For brunch, serve alongside fresh fruit salad or a yogurt parfait for a wholesome, balanced meal.
Creative Ways to Present
Fancy a bit of fun? Turn slices of this Pineapple Carrot Oat Bread Recipe into French toast for breakfast or layer with whipped cream and fruit for an impromptu trifle dessert. You can also toast slices lightly and use them as a base for nut butters and jam, making snack time feel extra special.
Make Ahead and Storage
Storing Leftovers
Wrap your cooled bread tightly in plastic wrap or store it in an airtight container at room temperature to keep it fresh for up to 3 days. The flavors actually deepen overnight, so leftovers often taste even better!
Freezing
If you want to save some for later, slice the cooled bread and freeze the slices individually in a resealable bag. This makes it easy to grab a slice whenever you want without thawing the entire loaf.
Reheating
To bring back that fresh-baked warmth, toast frozen slices directly or warm them in the oven wrapped in foil at 300°F for about 10 minutes. The bread’s moist texture comes right back, making it taste like it was just made.
FAQs
Can I substitute whole wheat flour for all-purpose flour?
Absolutely! You can replace half of the all-purpose flour with whole wheat flour for a heartier texture and added fiber. Just keep in mind the bread might be slightly denser and have a nuttier flavor.
Is it necessary to drain the crushed pineapple?
Yes, draining the pineapple helps avoid adding too much extra moisture which could make the bread soggy. A little juice left on the pineapple is natural and contributes to moistness without overpowering the batter.
Can I omit the nuts if I have allergies?
Definitely. The nuts are optional and used mainly for added crunch and flavor. Leaving them out won’t affect the overall success of your Pineapple Carrot Oat Bread Recipe.
How long does this bread stay fresh?
When properly stored at room temperature, this bread stays moist and delicious for up to 3 days. If refrigerated, it may last a bit longer but is best enjoyed within a week.
Can I make muffins instead of a loaf?
You can! Just divide the batter into a greased muffin tin and bake at 350°F for about 20-25 minutes or until a toothpick comes out clean. Muffins make for perfect grab-and-go treats based on this Pineapple Carrot Oat Bread Recipe.
Final Thoughts
Once you try this Pineapple Carrot Oat Bread Recipe, you’ll understand why it quickly becomes a favorite. It’s utterly moist, warmly spiced, and bursting with fresh, natural sweetness that feels like a hug in every bite. Bake a loaf today and delight in sharing this charming recipe with friends and family — it’s truly a slice of joy!
Print
Pineapple Carrot Oat Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pineapple Carrot Oat Bread is a moist and flavorful quick bread combining the natural sweetness of crushed pineapple and grated carrots with hearty oats and warm spices like cinnamon and nutmeg. Perfect for breakfast or a wholesome snack, it features a tender crumb with optional crunchy nuts and a tropical twist that’s both comforting and nutritious.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup finely grated carrot
- 1/2 cup crushed pineapple (drained)
Optional
- 1/4 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, old-fashioned oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs with vegetable oil, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well blended.
- Add Carrots and Pineapple: Stir the finely grated carrot and drained crushed pineapple into the wet ingredients, distributing them evenly throughout.
- Combine Wet and Dry Mixtures: Add the wet ingredient mixture to the dry ingredients, stirring gently just until everything is combined; avoid overmixing to keep the bread tender.
- Fold in Nuts: If using, carefully fold in the chopped walnuts or pecans to add a pleasant crunch and flavor contrast.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top evenly for uniform baking.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs attached.
- Cool the Bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- This bread stays moist for several days and tastes even better the next day.
- You can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
- Ensure pineapple is well drained to prevent excess moisture that could affect baking.
- Store the bread in an airtight container to maintain freshness.
