Description
This Pineapple Carrot Oat Bread is a delightful and nutritious twist on classic oat bread. The combination of sweet pineapple, crunchy carrots, and hearty oats creates a moist and flavorful loaf that is perfect for breakfast or as a snack. Easy to make and even easier to enjoy!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (light or dark)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, beat eggs with oil, brown sugar, granulated sugar, and vanilla extract until smooth. Stir in carrots and pineapple.
- Combine Wet and Dry Mixtures: Add the wet mixture to the dry ingredients and stir until just combined. Fold in nuts if using.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moisture and texture, substitute half of the oil with unsweetened applesauce.
- This bread freezes well and tastes even better the next day.
