Crushed Pineapple Carrot Quick Bread #BreadBakers

This crushed pineapple carrot quick bread is just the right amount of sweet from the pineapple, carrots and sugar. It’s perfect for breakfast or tea time. Slice it up for your Easter brunch table. It will disappear in no time! 

Last Sunday we had guests over for brunch. I fried up a couple of pounds of bacon, baked M&M mini muffins, put together a fresh fruit salad, cooked cheesy scrambled eggs and baked this crushed pineapple carrot quick bread. 

It was a lovely spread and much enjoyed by all and not just because we drank fresh squeezed orange juice with Champagne! Is it really a Sunday brunch if there aren’t mimosas on offer? I think not. 

The general consensus on the quick bread was "would have again!" It’s so good! 

Crushed Pineapple Carrot Quick Bread

When you drain the crushed pineapple, do push on it gently with a spoon. It should still be very moist but not dripping wet. 

Ingredients

1 1/2 cups or 190g all-purpose flour

3/4 cup or 150g sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 egg

1/2 cup or 120ml canola oil

1 cup, lightly packed, or 166g finely grated carrots

2/3 cup or 168g crushed pineapple in juice (not syrup!), drained – pressed a little bit

1 teaspoon vanilla extract

1/2 cup or 57g chopped pecans, plus extra for topping, if desired

Method

Preheat your oven to 350°F or 180°C and prepare one 8x4 in or 20 x 10cm loaf pan by greasing and flouring it or lining it with baking parchment.

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt. 

In another bowl, beat the egg and oil together. Add in the carrots, pineapple and vanilla and stir well. 

Fold the wet ingredients into the dry ingredients just until moistened.

Fold in the chopped pecans.

Spoon into your prepared loaf pan and top with more chopped pecans, if desired. 

Bake in your preheated oven for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.

Slice and enjoy! 

It’s the second Tuesday of the month so that means it’s THE day for my Bread Baker friends to share their recipes. Our theme this month is carrot or Easter bread. Many thanks to our host, Swathi of Zesty South Indian Kitchen. Check out the links below. 

• Carrot and Thyme Sourdough Boule by A Day in the Life on the Farm
• Cozonac - Romanian Easter Bread by A Messy Kitchen
• Crushed Pineapple Carrot Quick Bread by Food Lust People Love
• Sourdough Carrot Bread by Sneha’s Recipe
• Sourdough Carrot Raisin Loaf by Zesty South Indian Kitchen
• Whole Wheat Carrot Bread by Karen’s Kitchen stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin this Crushed Pineapple Carrot Quick Bread! 

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