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.
