Pineapple Carrot Cake Breakfast Bread: A Sweet and Nutritious Morning Treat!
菱 Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup grated carrots
1 8 oz can crushed pineapple, drained
1/2 cup chopped nuts optional
1/2 cup raisins optional
Instructions
Preheat the Oven: Preheat your oven to 350F 175C. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: In a large bowl, beat the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add Carrots and Pineapple: Gently fold in the grated carrots and drained crushed pineapple until evenly distributed.
Combine and Mix: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chopped nuts and raisins.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it with foil for the last 15 minutes of baking.
Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack. Slice and enjoy your Pineapple Carrot Cake Breakfast Bread warm or at room temperature.
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