Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Pineapple Carrot Cake Breakfast Bread

by Crystal Hatch and Karlee Rotoly

Ingredients

for 12 servings

Bread

  • oil, for greasing
  • 1 ½ cups
    whole wheat flour (185 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 (50 g)
  • 3 cups
    shredded carrots, about 3 large carrots (330 g)
  • 1 ½ cups
    crushed pineapple, 1 can, drained, juice reserved (565 g)
  • 3 large eggs, beaten
  • ¼ cup
    butter, 1/2 stick, melted (30 g)
  • 1 cup
    walnuts, chopped, optional (100 g)

Greek Yogurt “Frosting”

  • 1 cup
    plain greek yogurt (245 g)
  • 1 tablespoon
    maple syrup
    Calories 257
    Fat 14g
    Carbs 27g
    Fiber 3g
    Sugar 10g
    Protein 7g

Estimated values based on one serving size.

Advertisement

Preparation

  1. Preheat the oven to 375˚F (190˚C). Generously grease a 9 (22 cm) x 4 (10 cm) loaf pan with oil.
  2. 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.
  3. In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
  4. Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
  7. 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.
  8. 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.
  9. Slice the bread and serve with a smear of frosting.
  10. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this