Pineapple Carrot Cake Bread
If you’re on the hunt for a delightful blend of flavors that will elevate your baking game, look no further than this Pineapple Carrot Cake Bread! Imagine the sweet, tropical notes of pineapple harmonizing with the earthy sweetness of carrots, all wrapped up in a soft, tender loaf. Perfect for breakfast, a snack, or even dessert, this recipe is sure to become a cherished favorite.
The combination of moist ingredients and the rich flavors from brown sugar and extracts makes this bread a must-bake. Let’s dive into why this recipe is reliable and how you can make it at home.
Why This Recipe Is Reliable
This Pineapple Carrot Cake Bread balances sweetness and moisture perfectly, resulting in a loaf that is both rich and light. The use of butter, brown sugar, and eggs ensures a soft texture, while the shredded carrots and pineapple add natural moisture and flavor. It’s an incredibly forgiving recipe, making it perfect for bakers of all skill levels. Plus, it stays fresh for days, making it an excellent choice for meal prep or gatherings.
Ingredients at a Glance
- 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
- For garnish: Shredded carrots, chopped candied pineapple, toasted coconut
Gear Up: What to Grab
- Mixing bowls – for combining wet and dry ingredients.
- Measuring cups and spoons – precision is key in baking.
- Whisk – to mix ingredients thoroughly.
- Rubber spatula – for scraping down the sides of your mixing bowl.
- Loaf pan – an 8×4-inch pan works perfectly.
- Cooling rack – to let your bread cool evenly.
Pineapple Carrot Cake Bread Cooking Guide
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly and rises beautifully.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened unsalted butter, dark brown sugar, and white granulated sugar. Using a hand mixer or a whisk, cream the mixture until it’s light and fluffy.
Step 3: Add Eggs and Extracts
Add in the large eggs one at a time, mixing well after each addition. Then, stir in the vanilla and coconut extracts until fully incorporated.
Step 4: Incorporate Sour Cream
Mix in the sour cream, which will not only add moisture but also enhance the flavor profile of your Pineapple Carrot Cake Bread.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. This helps distribute the leavening agents evenly throughout the flour.
Step 6: Blend Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Step 7: Fold in Carrots and Pineapple
Gently fold in the shredded carrots and drained pineapple tidbits. This step adds texture and bursts of flavor to each slice.
Step 8: Pour and Bake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Glaze
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack. Meanwhile, prepare the glaze by whisking together powdered sugar and milk until smooth. Drizzle the glaze over the cooled bread for an extra touch of sweetness.
Step 10: Garnish and Serve
For an additional flair, top your bread with shredded carrots, chopped candied pineapple, and toasted coconut before slicing and serving. This adds not only flavor but also a beautiful presentation.
In-Season Swaps
- Use fresh pineapple instead of canned for a burst of flavor.
- Substitute shredded zucchini for half of the carrots for a different texture.
- Incorporate spices like cinnamon or nutmeg for warmth.
- Replace sour cream with Greek yogurt for a tangy twist.
Chef’s Rationale
Every ingredient in this Pineapple Carrot Cake Bread serves a purpose. The butter and sugars create a tender crumb, while the eggs provide structure and moisture. The sour cream adds richness and tenderness, and the pineapple brings a natural sweetness that pairs perfectly with the carrots. Each component works together to create a delightful loaf that is not only delicious but also visually appealing.
Refrigerate, Freeze, Reheat
This Pineapple Carrot Cake Bread can be stored at room temperature for up to three days. If you want to keep it longer, slice the bread and wrap it tightly in plastic wrap, then place it in an airtight container or freezer bag. It will last in the freezer for up to three months. To reheat, simply thaw overnight in the refrigerator and warm in the oven or microwave before serving.
Ask & Learn
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but keep in mind that it may change the texture slightly, making it denser. You can also try using half whole wheat and half all-purpose for a lighter loaf.
What can I use instead of eggs for a vegan version?
You can substitute each egg with 1/4 cup unsweetened applesauce or 1/4 cup flaxseed meal mixed with 3/4 cup water (let it sit for a few minutes until it thickens) as a binding agent.
How can I make this bread more decadent?
For an indulgent twist, you can add chocolate chips or nuts like walnuts or pecans to the batter. This will add a delightful crunch and richness.
Can I bake this bread in smaller loaf pans?
Absolutely! If you use smaller loaf pans, adjust the baking time to about 30-40 minutes, checking for doneness with a toothpick.
Weekend Projects
- Sally’s Baking Addiction – for more delicious baking recipes.
- Pinch of Yum – explore wholesome, tasty meals.
- Minimalist Baker – discover simple, plant-based recipes.
Bring It Home
This Pineapple Carrot Cake Bread is more than just a recipe; it’s an experience. The layers of flavor and texture come together to create a loaf that is not only satisfying but also a joy to share with family and friends. Whether you enjoy it plain, with a glaze, or adorned with garnishes, each bite will transport you to a sunny paradise. So, gather your ingredients, get baking, and enjoy the sweet rewards of your labor.
As you savor this delightful loaf, remember that the kitchen is a place of creativity and joy. Happy baking!
Pineapple Carrot Cake Bread
Ingredients
Equipment
Method
- Step 1: Preheat the Oven. Begin by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly and rises beautifully.
- Step 2: Cream the Butter and Sugars. In a large mixing bowl, combine the softened unsalted butter, dark brown sugar, and white granulated sugar. Using a hand mixer or a whisk, cream the mixture until it’s light and fluffy.
- Step 3: Add Eggs and Extracts. Add in the large eggs one at a time, mixing well after each addition. Then, stir in the vanilla and coconut extracts until fully incorporated.
- Step 4: Incorporate Sour Cream. Mix in the sour cream, which will not only add moisture but also enhance the flavor profile of your Pineapple Carrot Cake Bread.
- Step 5: Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. This helps distribute the leavening agents evenly throughout the flour.
- Step 6: Blend Wet and Dry Ingredients. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Step 7: Fold in Carrots and Pineapple. Gently fold in the shredded carrots and drained pineapple tidbits. This step adds texture and bursts of flavor to each slice.
- Step 8: Pour and Bake. Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Step 9: Cool and Glaze. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack. Meanwhile, prepare the glaze by whisking together powdered sugar and milk until smooth. Drizzle the glaze over the cooled bread for an extra touch of sweetness.
- Step 10: Garnish and Serve. For an additional flair, top your bread with shredded carrots, chopped candied pineapple, and toasted coconut before slicing and serving. This adds not only flavor but also a beautiful presentation.
Notes
- Use fresh pineapple instead of canned for a burst of flavor.
- Substitute shredded zucchini for half of the carrots for a different texture.
- Incorporate spices like cinnamon or nutmeg for warmth.
