Pineapple Carrot Cake Bread

There’s something undeniably comforting about a freshly baked loaf of Pineapple Carrot Cake Bread. It combines the warm, spiced flavors of traditional carrot cake with the tropical sweetness of pineapple, creating a delightful treat that’s perfect for breakfast, brunch, or even a midday snack. Each slice is moist, flavorful, and bursting with texture. Let me take you on a journey to create this scrumptious loaf that will surely become a staple in your baking repertoire.

Why I Love This Recipe

This Pineapple Carrot Cake Bread is a wonderful mashup of flavors that always brings a smile. The sweetness of the pineapple perfectly complements the earthy notes of the carrots, while the addition of coconut extract adds a lovely tropical twist. Plus, it’s incredibly easy to make! With just a few simple steps, you’ll have a delicious loaf that can be enjoyed warm from the oven or stored for later. Whether you’re sharing with friends or enjoying it solo, each bite is a little taste of paradise.

Ingredient Checklist

To make this delectable Pineapple Carrot Cake Bread, gather the following ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup dark brown sugar, packed
• 1/3 cup white granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/4 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup shredded carrots
• 1 cup canned pineapple tidbits, drained
• 1 cup powdered sugar
• 2 tablespoons milk
• Shredded carrots for garnish
• Chopped candied pineapple for garnish
• Toasted coconut for garnish

Essential Tools for Success

Before you dive into baking, here are some essential tools you’ll need:

• Mixing Bowls: A set of various sizes for mixing ingredients.
• Measuring Cups and Spoons: Accurate measurements are key to baking success.
• Loaf Pan: A standard 9×5 inch loaf pan works perfectly for this recipe.
• Whisk: For combining wet ingredients smoothly.
• Spatula: To fold in dry ingredients and ensure everything is well mixed.
• Cooling Rack: Essential for cooling the bread after baking.

Stepwise Method: Pineapple Carrot Cake Bread

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly and rises beautifully.

Step 2: Prepare the Loaf Pan

Grease your 9×5 inch loaf pan with butter or cooking spray to prevent sticking. You can also line the bottom with parchment paper for added security.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened unsalted butter, dark brown sugar, and white granulated sugar until the mixture is light and fluffy. This process usually takes about 3-4 minutes using a hand mixer or stand mixer.

Step 4: Add Eggs and Extracts

Add the large eggs to the creamed mixture, one at a time, mixing well after each addition. Then, stir in the vanilla extract and coconut extract until fully combined.

Step 5: Incorporate Sour Cream

Next, mix in the sour cream until the batter is smooth and creamy. The sour cream adds moisture and richness to the bread.

Step 6: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. This step ensures that the leavening agents are evenly distributed throughout the flour.

Step 7: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to a dense bread.

Step 8: Fold in Carrots and Pineapple

Gently fold in the shredded carrots and drained pineapple tidbits. This is where the magic happens; the colors and textures come together beautifully.

Step 9: Pour the Batter into the Loaf Pan

Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Give it a little shake to level the batter.

Step 10: Bake the Bread

Place the loaf pan in the preheated oven and bake for 50-60 minutes. Keep an eye on it towards the end; it’s done when a toothpick inserted into the center comes out clean.

Step 11: Cool the Bread

Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.

Step 12: Prepare the Glaze

While the bread cools, whisk together the powdered sugar and milk in a small bowl until smooth to create a simple glaze. Drizzle this over the cooled bread for a touch of sweetness.

Step 13: Garnish and Serve

For an extra touch, sprinkle the top of the glazed bread with shredded carrots, chopped candied pineapple, and toasted coconut before slicing.

Seasonal Spins

This Pineapple Carrot Cake Bread is versatile and can be adapted for different seasons. Here are some ideas:

• In the fall, add a teaspoon of cinnamon or nutmeg for a warm spice flavor.
• During summer, incorporate fresh crushed pineapple instead of canned for a fresher taste.
• Add chopped nuts, like walnuts or pecans, for a delightful crunch.
• Top with a cream cheese frosting instead of glaze for a richer treat.

Notes on Ingredients

When making Pineapple Carrot Cake Bread, consider the following:

• Butter: Ensure it’s softened for easy creaming.
• Pineapple: Drain well to avoid excess moisture, which can affect the bread’s texture.
• Carrots: Freshly shredded carrots provide better flavor and moisture than pre-packaged options.
• Sour Cream: Substitute with plain yogurt if needed; it works well too!

How to Store & Reheat

If you have leftovers (which is rare!), store the Pineapple Carrot Cake Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds or enjoy it cold for a refreshing treat!

Top Questions & Answers

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used in place of canned. Just make sure to chop it finely and drain any excess juice to maintain the right texture.

Can I make this bread gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, adjusting for moisture as needed.

How do I know when the bread is done baking?

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.

Can I add nuts to this recipe?

Yes! Chopped walnuts or pecans make a great addition, adding flavor and crunch. Just fold them in with the carrots and pineapple.

Bring It to the Table

Whether you’re hosting a brunch or simply indulging in a cozy afternoon treat, this Pineapple Carrot Cake Bread is sure to impress. Its inviting aroma will fill your kitchen, and when you slice into it, the vibrant colors and textures will beckon you to take a bite. Serve it warm, drizzled with glaze, and watch as friends and family gather around for a taste. This loaf is not just a dessert; it’s a celebration of flavors that brings joy to every occasion.

In conclusion, baking this Pineapple Carrot Cake Bread is a delightful experience that combines the best of sweet and savory. With its moist texture and tropical flair, it’s a recipe you’ll want to make again and again. Enjoy every bite, and don’t forget to share your creations with loved ones!