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)
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
