85% would make again
Pineapple Carrot Cake Breakfast Bread
featured in 8 Delicious Low Fat Desserts
for 12 servings
- oil, for greasing
- 1 ½ cups whole wheat flour (195 g)
- ⅓ cup organic sugar (65 g)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- ½ cup quick oat (40 g)
- 3 cups shredded carrots (330 g), about 3 large carrots
- 1 ½ cups crushed pineapple (565 g), 1 can, drained, juice reserved
- 3 large eggs, beaten
- ¼ cup butter (30 g), 1/2 stick, melted
- 1 cup walnuts (100 g), chopped, optional
Greek Yogurt “Frosting”
- 1 cup plain greek yogurt (245 g)
- 1 tablespoon maple syrup
- Calories 265
- Fat 14g
- Carbs 27g
- Fiber 4g
- Sugar 11g
- Protein 8g
Estimated values based on one serving size.
- Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
- In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
- In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
- Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
- While the bread is baking, make the Greek yogurt “frosting”: In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
- Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
- Slice the bread and serve with a smear of frosting.