25+ Flavor and Nutrients Carrot Pineapple Bread Recipes for Every Taste

Carrot Pineapple Bread is a beloved treat for those who enjoy the mix of fresh, wholesome ingredients and natural sweetness.

The combination of carrots and pineapple brings out a unique flavor profile that’s moist, slightly tangy, and warmly spiced.

Not only is this bread delicious, but it’s also packed with nutrients like Vitamin A from the carrots and Vitamin C from the pineapple, making it a guilt-free indulgence.

From classic recipes to unique twists incorporating nuts, spices, and whole grains, there’s a version of carrot pineapple bread to suit every taste and dietary preference.

In this article, we’ll explore 25+ different recipes that showcase the versatility of carrot pineapple bread.

Whether you’re looking for a gluten-free option, a vegan twist, or simply want to elevate your baking skills, these recipes offer something for everyone.

Let’s dive into a world of flavors and textures that make carrot pineapple bread so delightful!

25+ Flavor and Nutrients Carrot Pineapple Bread Recipes for Every Taste

Carrot Pineapple Bread is not only a delicious treat but also a versatile recipe that can be customized to suit various tastes and dietary needs. The options are endless, from adding warm spices to including nutritious extras like whole grains or nuts.

Whether you’re baking for breakfast, brunch, or a snack, these 25+ recipes provide creative and flavorful twists on the classic loaf.

So go ahead, grab your mixing bowls, and try one (or a few!) of these delightful recipes to discover your new favorite version of carrot pineapple bread.

Carrot Pineapple Bread with Walnuts

This delightful Carrot Pineapple Bread with Walnuts brings together the classic flavors of carrot cake and pineapple with a touch of crunch from walnuts. Perfect for breakfast or an afternoon snack, this bread is naturally sweetened by the pineapple, giving it a moist and tender texture. The walnuts provide an earthy note and additional depth, making this bread as nutritious as it is delicious.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• 1 cup crushed pineapple (drained)
• ½ cup chopped walnuts
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, combine brown sugar and vegetable oil, stirring until well blended. Add the eggs one at a time, then stir in the vanilla extract.
4. Fold in grated carrots and crushed pineapple. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Carrot Pineapple Bread with Walnuts combines the best of both worlds: the comforting flavor of carrot cake with the tropical sweetness of pineapple. The walnuts add a lovely crunch and protein boost, making each bite satisfying. It’s a versatile bread that pairs perfectly with morning coffee or a simple afternoon tea.

Spiced Carrot Pineapple Coconut Bread

Take a tropical twist with this Spiced Carrot Pineapple Coconut Bread. It’s a blend of grated carrots and sweet pineapple chunks, all elevated by warming spices like cinnamon and a hint of ginger. The addition of shredded coconut brings a subtle tropical flair and extra texture, making this loaf ideal for those who love unique, layered flavors.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ cup granulated sugar
• ⅓ cup coconut oil, melted
• 2 large eggs
• 1 cup grated carrots
• ¾ cup crushed pineapple (drained)
• ½ cup shredded coconut
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and ginger.
3. In a separate bowl, whisk together sugar and melted coconut oil. Add the eggs, one at a time, and mix until well combined. Stir in the vanilla extract.
4. Fold in the grated carrots, crushed pineapple, and shredded coconut. Gently add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour batter into the loaf pan, smoothing the top.
6. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

For those craving a taste of the tropics, this Spiced Carrot Pineapple Coconut Bread is the answer. The warming spices of cinnamon and ginger enhance the natural sweetness of carrots and pineapple, while shredded coconut gives it an unexpected twist. Ideal for breakfast or dessert, this bread brings tropical charm to every bite.

Whole Wheat Carrot Pineapple Zucchini Bread

For a nutritious twist, this Whole Wheat Carrot Pineapple Zucchini Bread combines whole wheat flour with the natural moisture and flavor of carrots, pineapple, and zucchini. It’s lightly sweetened with honey and uses olive oil, making it a healthier bread option. Perfect for those looking for a hearty, nourishing loaf that doesn’t sacrifice flavor.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ cup honey
• ⅓ cup olive oil
• 2 large eggs
• ½ cup grated carrots
• ½ cup grated zucchini
• ¾ cup crushed pineapple (drained)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, combine whole wheat flour, baking soda, salt, cinnamon, and cloves.
3. In a large bowl, whisk honey and olive oil. Add the eggs, one at a time, then mix in the vanilla extract.
4. Fold in grated carrots, zucchini, and pineapple. Gradually add the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

Whole Wheat Carrot Pineapple Zucchini Bread offers a nourishing, whole-grain alternative without compromising on taste. With a combination of carrots, zucchini, and pineapple, it’s packed with nutrients and natural sweetness. This bread is a fantastic, health-conscious choice for any time of day, and it freezes well for future cravings.

Carrot Pineapple Bread with Orange Glaze

Elevate the classic carrot pineapple bread with a sweet citrusy twist in this Carrot Pineapple Bread with Orange Glaze. This loaf combines the warm flavors of carrots, pineapple, and a hint of orange zest, topped with a smooth orange glaze that adds a refreshing finish. It’s perfect for a spring brunch or as a light dessert, delivering a bright, fruity taste in every slice.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• ¾ cup crushed pineapple (drained)
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract

Orange Glaze:

• 1 cup powdered sugar
• 2 tablespoons orange juice
• ½ teaspoon orange zest (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together sugar and vegetable oil. Add the eggs, one at a time, then stir in the vanilla extract and orange zest.
4. Fold in the grated carrots and crushed pineapple. Gradually add the dry ingredients, stirring until just combined.
5. Pour the batter into the loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
6. Let the bread cool, then mix the glaze ingredients and drizzle over the top.

This Carrot Pineapple Bread with Orange Glaze is a delightfully fruity take on the traditional recipe. The orange glaze complements the moist carrot-pineapple base with a zesty sweetness, making it a beautifully balanced treat. Perfect for special gatherings or a refreshing snack, this bread is sure to brighten up any occasion.

Carrot Pineapple Banana Bread

Combining banana bread with carrot and pineapple creates a truly unique Carrot Pineapple Banana Bread. This tropical twist is extra moist thanks to the mashed bananas and pineapple, while the carrots add a slight earthiness. Naturally sweetened with honey, it’s a wonderful option for breakfast, a snack, or even dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ cup honey
• ⅓ cup vegetable oil
• 2 ripe bananas, mashed
• 2 large eggs
• 1 cup grated carrots
• ½ cup crushed pineapple (drained)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, combine flour, baking soda, salt, and cinnamon.
3. In another bowl, mix honey, vegetable oil, mashed bananas, and eggs. Stir in the vanilla extract.
4. Fold in grated carrots and crushed pineapple. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Carrot Pineapple Banana Bread is an irresistible fusion of flavors. The banana adds creaminess, while the pineapple gives it a fruity kick. Ideal for a healthy breakfast or afternoon pick-me-up, it’s a satisfying treat that combines the best of banana, carrot, and pineapple in one loaf.

Gluten-Free Carrot Pineapple Almond Bread

This Gluten-Free Carrot Pineapple Almond Bread is designed for those who enjoy a gluten-free lifestyle without sacrificing flavor. Using almond flour, this bread has a lovely, nutty taste and tender crumb. The grated carrots and pineapple add moisture and natural sweetness, making it a healthy yet indulgent choice for any occasion.

Ingredients:

• 1 ½ cups almond flour
• ½ cup gluten-free all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup honey or maple syrup
• ⅓ cup coconut oil, melted
• 2 large eggs
• 1 cup grated carrots
• ½ cup crushed pineapple (drained)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, combine almond flour, gluten-free flour, baking soda, salt, and cinnamon.
3. In another bowl, mix honey or maple syrup, coconut oil, and eggs. Stir in the vanilla extract.
4. Fold in the grated carrots and crushed pineapple. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

Perfect for gluten-free baking enthusiasts, this Gluten-Free Carrot Pineapple Almond Bread is moist, flavorful, and rich in texture. The almond flour lends a unique nuttiness, while the carrots and pineapple keep it sweet and moist. Whether enjoyed fresh out of the oven or toasted with a spread, this gluten-free loaf is a delightful choice for everyone.

Carrot Pineapple Oat Bread

This Carrot Pineapple Oat Bread is a hearty, wholesome option that combines oats with the sweet, earthy flavors of carrot and pineapple. The oats add extra fiber and texture, making this loaf wonderfully filling and nutritious. It’s perfect for those who enjoy a denser, rustic bread that still packs plenty of flavor with a hint of natural sweetness from honey and fruit.

Ingredients:

• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ cup honey
• ⅓ cup coconut oil, melted
• 2 large eggs
• 1 cup grated carrots
• ½ cup crushed pineapple (drained)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together honey and coconut oil. Add the eggs one at a time, then stir in the vanilla extract.
4. Fold in grated carrots and pineapple. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the loaf pan, smoothing the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

Packed with oats, carrots, and pineapple, this Carrot Pineapple Oat Bread is a wonderfully hearty, slightly sweet loaf. Ideal for breakfast or as a mid-morning snack, this bread offers both nutrition and great taste. Serve it with a dollop of yogurt or a spread of butter for an extra-special treat!

Carrot Pineapple Pecan Bread

For a touch of nutty richness, this Carrot Pineapple Pecan Bread incorporates crunchy pecans with the classic carrot and pineapple combo. The pecans add a buttery flavor and texture, creating a sophisticated loaf that feels both rustic and refined. This bread is a great choice for brunch, dessert, or even as a special gift for friends and family.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ½ cup brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• ¾ cup crushed pineapple (drained)
• ½ cup chopped pecans
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix together flour, baking soda, salt, cinnamon, and allspice.
3. In another bowl, whisk together brown sugar and vegetable oil. Add the eggs one at a time, then mix in the vanilla extract.
4. Fold in grated carrots and pineapple, followed by the chopped pecans.
5. Add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the loaf pan, smoothing the top.
7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

With its nutty pecan crunch, this Carrot Pineapple Pecan Bread brings warmth and richness to each bite. The sweetness of the pineapple pairs beautifully with the earthy carrots and buttery pecans, making this loaf feel both indulgent and comforting. Enjoy a slice with coffee or tea for a truly special treat.

Carrot Pineapple Chia Seed Bread

This Carrot Pineapple Chia Seed Bread is a healthy and delicious option for those seeking added nutrition. Chia seeds are rich in fiber and omega-3 fatty acids, which complement the moisture from the pineapple and the slight sweetness of carrots. With a mildly nutty flavor, this bread is perfect for those who love a nutrient-packed snack that doesn’t compromise on taste.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 tablespoons chia seeds
• ½ cup maple syrup or honey
• ⅓ cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• ¾ cup crushed pineapple (drained)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, mix together flour, baking soda, salt, cinnamon, and chia seeds.
3. In another bowl, whisk maple syrup or honey with vegetable oil. Add eggs, one at a time, and stir in the vanilla extract.
4. Fold in grated carrots and pineapple. Gradually add the dry ingredients, stirring until just combined.
5. Pour the batter into the loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

This Carrot Pineapple Chia Seed Bread is both nourishing and tasty, providing a healthy option for those who love a nutrient-dense snack. The chia seeds add a slight crunch and blend well with the soft, moist bread, creating a delightful texture. With its natural sweetness and wholesome ingredients, this bread is perfect for breakfast or an energizing afternoon snack.

Whole Wheat Carrot Pineapple Bread

This Whole Wheat Carrot Pineapple Bread brings a wholesome twist to the classic recipe by using whole wheat flour, adding extra fiber and a subtle nutty flavor. With the added goodness of carrots and pineapple, this bread is both filling and flavorful, making it a nutritious option for breakfast or a midday snack.

Ingredients:

• 1 ½ cups whole wheat flour
• ½ cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup honey or maple syrup
• ⅓ cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• ¾ cup crushed pineapple (drained)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, mix whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, whisk together honey or maple syrup with vegetable oil. Add the eggs one at a time, then stir in vanilla extract.
4. Fold in the grated carrots and pineapple. Add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the loaf pan, smoothing the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Whole Wheat Carrot Pineapple Bread is a perfect choice for anyone looking for a healthier loaf without sacrificing flavor. The whole wheat flour adds a rustic quality, and the natural sweetness from honey and pineapple gives it just the right touch. It’s a wholesome treat you can enjoy any time of day, whether paired with a morning coffee or enjoyed as an afternoon snack.

Carrot Pineapple Coconut Bread

Inspired by tropical flavors, this Carrot Pineapple Coconut Bread combines the sweetness of pineapple with the delicate flavor of coconut for an exotic twist. The coconut adds a light, chewy texture and blends perfectly with the moist, fruity base. This loaf is ideal for those who love a taste of the tropics and a hint of natural sweetness.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup shredded unsweetened coconut
• ½ cup sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• ¾ cup crushed pineapple (drained)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and shredded coconut.
3. In another bowl, whisk together sugar and vegetable oil. Add the eggs, one at a time, then mix in the vanilla extract.
4. Fold in grated carrots and pineapple. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the loaf pan, smoothing the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

With its tropical flavors, this Carrot Pineapple Coconut Bread is a refreshing take on traditional quick bread. The shredded coconut adds an extra layer of flavor and texture, while the pineapple and carrots keep it moist and sweet. It’s perfect for a light dessert or a sweet snack, offering a little taste of the tropics in each slice.

Carrot Pineapple Walnut Bread

For those who enjoy a bit of crunch, this Carrot Pineapple Walnut Bread incorporates chopped walnuts to add a deliciously nutty flavor and texture. The earthy taste of walnuts complements the natural sweetness of the carrots and pineapple, creating a balanced, hearty loaf. This bread is perfect for breakfast or a satisfying snack, offering a comforting and nutritious option.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• ¾ cup crushed pineapple (drained)
• ½ cup chopped walnuts
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk together brown sugar and vegetable oil. Add the eggs, one at a time, then stir in vanilla extract.
4. Fold in grated carrots and pineapple, followed by the chopped walnuts.
5. Add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the loaf pan and smooth the top.
7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

This Carrot Pineapple Walnut Bread offers a wonderful combination of textures and flavors. The walnuts add a satisfying crunch, while the pineapple and carrots keep it moist and naturally sweet. Ideal as a breakfast treat or a wholesome snack, this bread is both comforting and nutritious, with a nutty warmth that’s hard to resist.

Spiced Carrot Pineapple Bread

Infused with warm spices, this Spiced Carrot Pineapple Bread takes the classic combination of carrots and pineapple to the next level with flavors of nutmeg, ginger, and cloves. Each slice is bursting with cozy spice, making it a perfect choice for a comforting breakfast or snack. This bread is a delicious way to enjoy the vibrant flavors of fall and winter.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ½ cup brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• ¾ cup crushed pineapple (drained)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a large bowl, whisk together the brown sugar, vegetable oil, and eggs until smooth. Stir in vanilla extract.
4. Fold in grated carrots and pineapple, then add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Spiced Carrot Pineapple Bread brings warmth and comfort to every bite, with spices that enhance the natural sweetness of the pineapple and carrots. The combination of nutmeg, ginger, and cloves makes it especially inviting during cooler months. Enjoy it with a cup of tea or coffee for a perfect, cozy treat.

Carrot Pineapple Zucchini Bread

This Carrot Pineapple Zucchini Bread is a nutrient-packed loaf that combines three fantastic veggies and fruits in one recipe. The zucchini adds extra moisture and a touch of mild flavor that complements the sweetness of the carrots and pineapple. It’s an excellent way to enjoy more veggies in a delicious, subtly sweet bread that’s perfect for any time of day.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• ¾ cup crushed pineapple (drained)
• 1 cup grated zucchini (squeezed to remove excess water)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together sugar, vegetable oil, and eggs. Stir in vanilla extract.
4. Fold in grated carrots, pineapple, and zucchini. Gradually add the dry ingredients, mixing until just combined.
5. Pour the batter into the loaf pan, smoothing the top.
6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack.

With its moist texture and blend of carrots, pineapple, and zucchini, this Carrot Pineapple Zucchini Bread is as nutritious as it is delicious. The zucchini adds extra moisture and mild flavor, making this loaf a great option for a healthy breakfast or snack. Each slice is packed with flavor and nutrients, perfect for a guilt-free treat!

Carrot Pineapple Almond Bread

This Carrot Pineapple Almond Bread adds a delightful crunch and nutty richness with the addition of sliced almonds. The almonds complement the natural sweetness of the carrots and pineapple beautifully, adding an extra layer of texture. Ideal for breakfast or as a snack, this bread is a satisfying treat with a balanced, wholesome flavor.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon allspice
• ½ cup brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 cup grated carrots
• ¾ cup crushed pineapple (drained)
• ½ cup sliced almonds
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, combine flour, baking soda, salt, cinnamon, and allspice.
3. In another bowl, whisk together brown sugar and vegetable oil. Add the eggs one at a time, then stir in the vanilla extract.
4. Fold in grated carrots and pineapple, followed by the sliced almonds.
5. Add the dry ingredients to the wet ingredients, stirring until just combined.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This Carrot Pineapple Almond Bread is a delightful combination of textures and flavors, with sliced almonds adding a satisfying crunch. The natural sweetness from the carrots and pineapple pairs perfectly with the nuttiness of almonds, making each slice a joy to eat. It’s a versatile bread that’s ideal for breakfast, brunch, or an afternoon treat.

Note: More recipes are coming soon!