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Pineapple Carrot Bread Recipe

Name: Pineapple Carrot Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8
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; Chopped candied pineapple; Toasted coconut

Sweet and Savory Meals

Pineapple Carrot Bread is a glorious combination of flavors, made with pineapple, carrots, little chunks of toasted walnuts, and coconut.

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

Chopped candied pineapple

Toasted coconut

Method

Preheat the oven to 350 degrees F.

Spray a loaf pan with baking spray and add parchment paper, so it hangs on two opposite sides, set aside.

In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat until light and creamy.

Add the eggs, one at a time, beating well after each addition. Stop to scrape the sides and bottom of the bowl.

Next, add the vanilla and coconut extract, and sour cream.

Add the flour, baking powder, baking soda, and salt, and mix JUST until combined, do NOT over-mix.

Using a rubber spatula, fold in the shredded carrots, raisins, and walnuts.

Transfer the batter to the prepared pan, and level the top.

Bake for 45-55 mins, or until a toothpick inserted into the center comes out with just. a few baked crumbs, and NO wet batter.

Remove from the oven and cool the bread in the pan for 10 minutes, after that lift it and place it on a cooling rack.

In a small bowl mix the glaze ingredients until smooth. Pour on top of the fully cooled cake and spread it evenly.

Garnish with chopped candied pineapple, toasted coconut flakes, and shredded carrot.

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