If you’re looking for a cozy, wholesome treat that brings together the natural sweetness of pineapple and carrots with the hearty texture of oats, then this Pineapple Carrot Oat Bread Recipe is about to become your new favorite. Bursting with warm spices and a delightful moist crumb, this bread perfectly balances fruity brightness and comforting depth, making it a perfect companion for breakfast, snack time, or an afternoon coffee break. Trust me, once you try this combination, you’ll want to keep this recipe close—it’s absolutely delicious and easy to make!

Pineapple Carrot Oat Bread Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Pineapple Carrot Oat Bread Recipe are wonderfully simple yet carefully chosen to create layers of flavor and texture. Each item plays a role, from the oats providing a chewy contrast to the moist, tender crumb brought by the pineapple and carrots, all rounded off with warm spices that invite cozy moments.

1 1/2 cups all-purpose flour: This gives the bread its structure and lightness, making it the perfect canvas.
1 cup rolled oats: Adds a chewy, rustic texture and boosts the bread’s heartiness.
1 tsp baking soda: Helps the bread rise and gives it a soft, tender crumb.
1/2 tsp baking powder: Adds a gentle lift so the bread isn’t too dense.
1/2 tsp salt: Balances the sweetness and enhances all the flavors.
1 1/2 tsp ground cinnamon: Brings a warm, comforting aroma that makes each bite inviting.
1/2 tsp ground nutmeg: Adds a subtle spiced edge that complements the cinnamon beautifully.
1/2 cup brown sugar: Provides gentle sweetness with a hint of caramel depth.
2 large eggs: Act as a binder and add richness to the bread.
1/2 cup vegetable oil: Keeps the bread moist and tender.
1 tsp vanilla extract: Delivers a lovely fragrant sweetness that lifts the flavors.
1 cup grated carrots (about 2 medium carrots): Adds natural sweetness, moisture, and a subtle earthiness.
1 cup crushed pineapple, drained: Infuses the bread with juicy tropical notes and extra moisture.
1/2 cup chopped walnuts or pecans (optional): Introduces crunch and nutty richness if you like a textural contrast.

How to Make Pineapple Carrot Oat Bread Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C) so it’s ready when your batter is mixed. Grease and flour a 9×5 inch loaf pan to ensure your bread won’t stick and will come out beautifully shaped.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together all-purpose flour, rolled oats, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This blend ensures even distribution of leavening and spices, setting the base flavor and texture.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat the eggs until they are light and fluffy. Then mix in brown sugar, vegetable oil, and vanilla extract until smooth. This wet mix is the soul of your bread, carrying the sweetness and moisture that make it irresistibly soft.

Step 4: Bring Wet and Dry Together

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Overmixing can make the bread tough, so a few lumps are perfectly fine here.

Step 5: Fold in Carrots, Pineapple, and Nuts

Gently fold in the grated carrots, crushed (and drained) pineapple, and if you’re using, the chopped nuts. These add freshness, natural sweetness, and a bit of crunch to every bite, making this bread truly special.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean. This golden crust holds a moist, tender crumb inside that’s full of flavor.

Step 7: Cool Before Slicing

Allow the bread to cool in the pan for 10 minutes to set up, then transfer it to a wire rack to cool completely. This step is key so your slices hold their shape and each bite feels perfect.

How to Serve Pineapple Carrot Oat Bread Recipe

Garnishes

Simple garnishes like a light spread of honey butter or a sprinkle of powdered sugar can elevate your Pineapple Carrot Oat Bread Recipe beautifully. If you want to make it special for guests, a few toasted nuts on top of a thick butter spread add an irresistible finishing touch.

Side Dishes

This bread pairs wonderfully with a hot cup of coffee or tea, making breakfast or snack time feel like a cozy treat. It also complements fresh fruit or a dollop of Greek yogurt for a balanced, flavorful snack or light brunch.

Creative Ways to Present

Try serving slices with a smear of cream cheese mixed with a touch of honey and chopped nuts. Or turn your Pineapple Carrot Oat Bread Recipe into French toast for a delightful twist! It’s also delicious toasted, then layered with almond butter and banana slices for a quick, energizing bite.

Make Ahead and Storage

Storing Leftovers

After baking, store any leftover bread wrapped tightly in plastic wrap or placed in an airtight container at room temperature for up to 3 days. This keeps it fresh and moist, perfect for enjoying later.

Freezing

If you want to save your Pineapple Carrot Oat Bread Recipe for later, wrap it well in plastic wrap and then foil before freezing. It freezes beautifully for up to 3 months and can be thawed overnight in the fridge or at room temperature before serving.

Reheating

To bring back that fresh-from-the-oven feeling, warm slices in a toaster or oven at low heat for a few minutes. This revives the moist texture and brings out the warm spices and sweet pineapple notes.

FAQs

Can I use gluten-free flour in this Pineapple Carrot Oat Bread Recipe?

Absolutely! Using a gluten-free all-purpose flour blend can work well here, but make sure it contains xanthan gum or another binding agent to keep the bread’s structure intact. You may also want to slightly adjust the baking time.

Do I have to drain the pineapple?

Yes, draining the pineapple is recommended to prevent the bread from becoming too wet or soggy. A well-drained crushed pineapple keeps the batter moist but balanced.

Can I substitute the oil with butter?

You can substitute vegetable oil with melted butter if you prefer a richer, buttery flavor. Just use the same amount, and let the melted butter cool a bit before adding it to the eggs and sugar mixture.

Is it possible to make muffins instead of a loaf?

Definitely! This batter works great for muffins. Just spoon it into a greased or lined muffin tin and bake for about 20-25 minutes at 350°F, checking for doneness with a toothpick.

How can I add more sweetness or spice?

Feel free to increase the brown sugar slightly if you like it sweeter, or add a pinch more cinnamon and nutmeg for extra warmth. You can also toss in some raisins or shredded coconut for extra texture and flavor boosts.

Final Thoughts

I can’t recommend this Pineapple Carrot Oat Bread Recipe enough if you want a wonderfully moist, sweet, and cozy bread that feels like a hug in every slice. It’s easy to make, packed with wholesome ingredients, and perfect for sharing or keeping all to yourself. Give it a try soon—you’ll be baking this delightful bread again and again!

Pineapple Carrot Oat Bread Recipe

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4.1 from 20 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 8 servings) 1x
Diet: Vegetarian

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Description

This Pineapple Carrot Oat Bread is a moist and flavorful loaf that combines the natural sweetness of carrots and pineapple with hearty oats and warm spices. Perfect for breakfast or a wholesome snack, this quick bread offers a delightful texture with a subtle crunch from walnuts or pecans, if added. Enjoy a nutritious and easy-to-make treat that balances fruit, vegetables, and whole grains in every bite.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 cup rolled oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Wet Ingredients

2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup brown sugar

Add-ins

1 cup grated carrots (about 2 medium carrots)
1 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan to ensure the bread does not stick.
Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This mixture forms the base of your bread.
Mix wet ingredients: In a separate bowl, beat the eggs well. Then add the brown sugar, vegetable oil, and vanilla extract, mixing until all the ingredients are fully combined and smooth.
Incorporate wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix as that can make the bread tough.
Add fruits and nuts: Fold in the grated carrots, drained crushed pineapple, and if using, the chopped walnuts or pecans. This adds moisture, sweetness, and texture to the bread.
Prepare for baking: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
Bake the bread: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool before slicing: Let the bread cool in the pan for 10 minutes after baking, then transfer it to a wire rack to cool completely. This prevents sogginess and helps the bread set properly.

Notes

Ensure the pineapple is well drained to avoid excess moisture in the batter.
You can substitute walnuts or pecans with other nuts or seeds as preferred.
Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
This bread freezes well; slice and wrap portions individually before freezing.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and make sure oats used are certified gluten-free.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Bread
Method: Baking
Cuisine: American