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
Scale
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.
