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Carrot and Pineapple Bread Recipe

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This recipe for Carrot and Pineapple Bread is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups grated carrots
1 cup crushed pineapple, drained
1/2 cup unsweetened applesauce
1/4 cup honey or maple syrup
1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 15 minutes) or regular egg for non-vegan option
1 tsp vanilla extract
1 1/2 cups oat flour or almond flour (for gluten-free option)
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
Directions:
Directions:
Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.

In a large bowl, mix together the grated carrots, crushed pineapple, applesauce, honey, flax egg, and vanilla extract until well combined.

In another bowl, whisk together the oat or almond flour, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Preparation Time:
Preparation Time:
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

 

 

 

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