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Healthy Carrot Cake Bread Loaf with Pineapple Recipe

  • Author: Victoria

Ingredients

Scale

  • Flours:

    • 1 cup (120g) White Whole Wheat Flour (provides fiber and nutrients with a lighter taste than traditional whole wheat)

    • ¾ cup (90g) All-Purpose Flour (helps maintain a tender crumb structure)

    • Substitution Note: You can experiment with using entirely white whole wheat flour, but the loaf might be slightly denser. A gluten-free 1-to-1 baking blend can also be used for a GF version.

  • Leavening Agents:

    • 1 ½ teaspoons Baking Powder (ensure it’s fresh for optimal rise)

    • ½ teaspoon Baking Soda

  • Spices & Salt:

    • 1 teaspoon Ground Cinnamon

    • ½ teaspoon Ground Nutmeg

    • ¼ teaspoon Ground Ginger

    • ¼ teaspoon Ground Cloves (optional, but adds depth)

    • ½ teaspoon Fine Sea Salt (enhances all the flavors)

  • Wet Ingredients:

    • 2 large Eggs (at room temperature for better incorporation)

    • ⅓ cup (80ml) Pure Maple Syrup (provides natural sweetness; honey can also be used)

    • ¼ cup (60ml) Light Olive Oil or Melted Coconut Oil (choose a neutral-flavored oil)

    • ½ cup (120g) Unsweetened Applesauce (replaces some oil, adding moisture and reducing fat)

    • ½ cup (115g) Plain Greek Yogurt (0% or 2% fat; adds protein, moisture, and tenderness – ensure it’s at room temperature)

    • 1 teaspoon Pure Vanilla Extract

  • The Stars of the Show:

    • 1 ½ cups (about 180-200g) Finely Shredded Carrots (packed; about 2–3 medium carrots)

    • ½ cup (110g) Crushed Pineapple, VERY well-drained (canned in juice, not syrup; press out excess liquid firmly)

  • Optional Add-Ins:

    • ½ cup (60g) Chopped Walnuts or Pecans (toasted lightly for extra flavor, if desired)

    • ½ cup (75g) Raisins or Dried Cranberries (optional, for extra sweetness and chewiness)

    • ¼ cup Unsweetened Shredded Coconut (optional, for texture and flavour)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan thoroughly with cooking spray or butter. For easy removal, line the pan with parchment paper, leaving an overhang on the two longer sides to act as handles. Grease the parchment paper as well.

  2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt. Whisking well ensures the leavening agents and spices are evenly distributed, preventing pockets of bitterness or dense spots in the loaf.

  3. Whisk Wet Ingredients: In a separate medium-sized bowl, whisk together the room temperature large eggs until lightly beaten. Then, whisk in the maple syrup, light olive oil (or melted coconut oil), unsweetened applesauce, plain Greek yogurt, and pure vanilla extract until well combined and smooth. Ensure the Greek yogurt is fully incorporated without lumps. Using room temperature ingredients helps them combine more easily and creates a more uniform batter.

  4. Combine Wet and Dry: Pour the wet ingredient mixture into the large bowl containing the dry ingredients. Using a rubber spatula or wooden spoon, mix gently until just combined. Be careful not to overmix at this stage; a few streaks of flour remaining are okay. Overmixing develops the gluten in the flour, which can lead to a tough or dense loaf instead of a tender quick bread.

  5. Fold in the Good Stuff: Add the finely shredded carrots, the very well-drained crushed pineapple, and any optional add-ins you’re using (chopped nuts, raisins, coconut). Gently fold these ingredients into the batter using the spatula, scraping the bottom of the bowl to ensure everything is incorporated. Again, mix only until combined – stop as soon as you no longer see large pockets of dry ingredients or unincorporated add-ins. The batter will be thick.

  6. Transfer to Pan: Carefully scrape the batter into the prepared loaf pan. Use the back of your spatula to spread the batter evenly, ensuring it reaches the corners. If desired, you can sprinkle a few extra chopped nuts or a pinch of cinnamon on top for decoration.

  7. Bake: Place the loaf pan on the center rack of the preheated oven. Bake for 50 to 65 minutes. Baking times can vary depending on your oven, the pan material, and humidity.

  8. Check for Doneness: Start checking for doneness around the 50-minute mark. The bread is ready when:

    • A wooden skewer or toothpick inserted into the center comes out clean, possibly with a few moist crumbs attached (but no wet batter).

    • The top is golden brown and springs back lightly when gently pressed.

    • The edges are pulling away slightly from the sides of the pan.

    • If the top starts browning too quickly before the center is cooked, you can loosely tent the loaf pan with aluminum foil for the remaining baking time.

  9. Cool Completely: Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15-20 minutes. This allows the structure to set, preventing it from falling apart.

  10. Remove and Finish Cooling: After the initial cooling period, use the parchment paper overhangs to carefully lift the loaf out of the pan. Place the loaf directly onto the wire rack and let it cool completely (at least 1-2 hours) before slicing and serving. Cooling completely is crucial for the best texture and easiest slicing. Slicing while warm can result in a crumbly texture.

Nutrition

  • Serving Size: One Normal Portion
  • Calories: 200-250

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Find it online: https://loveandnibbles.com/healthy-carrot-cake-bread-loaf-with-pineapple-recipe/