I am so excited about this recipe! It’s rare that I pull something out my oven, taste it, then run to my computer to blog it, but that’s exactly what just happened. This bread is so fantastic that I had to share it with you immediately! I just devoured a slice and typing this up is helping me from chowing down on the rest of the loaf! You’re going to love it because it has fresh springtime flavors such as carrots and orange zest. Crushed pineapple keeps the bread moist while lending a little extra sweetness. Raw sugar sprinkled on top gives the outside a nice little crunch. I highly recommend baking a loaf for Easter breakfast next month! To make it extra special, try topping it with a cream cheese frosting!
Pineapple Carrot Bread
Yield: One 9″ x 5″ loaf (about 10 slices)
Time: 10 minutes active; 70 minutes total
1½ cups sugar
1/3 cup canola oil
1 tsp. vanilla extract
1/3 cup low fat plain yogurt
6 oz. crushed pineapple (with juice)
1¾ cups all-purpose flour
1 tsp. cinnamon
¼ tsp. salt
1 tsp. baking powder
¾ tsp. baking soda
1½ tsp. fresh orange zest
1 cup shredded carrots (roughly 1½ to 2 carrots)
1 tbsp. raw sugar (I use Sugar In The Raw)
1. Lightly grease the sides and bottom of a metal 9″ x 5″ loaf pan. Set aside. Preheat your oven to 350ºF.
2. Beat together the sugar, eggs and oil. Stir in the vanilla extract, yogurt, and pineapple. Set aside.
3. In a medium mixing bowl, combine the flour, cinnamon, salt, baking powder, and baking soda. Slowly whisk the dry ingredients into the wet ingredients.
4. Fold in the carrots and orange zest. Pour into the prepared loaf pan. Evenly sprinkle the surface of the batter with 1 tbsp. raw sugar. Bake for 55-60 minutes, until the top is golden brown and a toothpick inserted into the center of the bread comes out clean. Allow to cool at room temperature for 15 minutes before removing from the pan. (I recommend running a butter knife or spatula along the sides to help loosen it before inverting the pan.) Slice once cool enough that it doesn’t crumble.
Recipe credit: This recipe was inspired by a cake recipe that I received from my mother-in-law’s good friend Lois at my bridal shower.