Description
This Pineapple Carrot Oat Bread is a moist and flavorful quick bread combining the natural sweetness of pineapple and carrots with hearty oats and warm spices. Perfect as a breakfast treat or afternoon snack, it features a tender crumb with a slightly crunchy texture from oats and optional nuts, making it a wholesome homemade delight.
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
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup crushed pineapple, drained
Optional
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking and ensure easy removal of the bread.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then mix in the brown sugar, vegetable oil, and vanilla extract until smooth and thoroughly combined.
- Combine Wet and Dry Mixtures: Stir the wet ingredients into the dry ingredients gently until just combined to avoid overmixing which can lead to dense bread.
- Fold in Add-ins: Carefully fold in the grated carrots, drained crushed pineapple, and nuts if using, distributing them evenly through the batter.
- Fill the Loaf Pan: Pour the batter into the prepared loaf pan and smooth out the top with a spatula for even baking.
- Bake the Bread: Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and makes slicing easier.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
- Do not overmix the batter once wet and dry ingredients are combined to keep the bread tender.
- You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- For extra moistness, you can wrap the cooled bread in plastic wrap overnight before serving.
- Store bread tightly wrapped at room temperature for up to 3 days or freeze slices for longer storage.
