Healthy Carrot Cake Bread Loaf with Pineapple

If you're looking for healthy carrot cake bread to feed your brunch guests this Easter, this recipe is a perfect choice!  Similar to banana bread or zucchini bread and made with no refined sugar, this gluten-free quick bread is a delicious and healthy version of a seasonal classic family favorite!

Add this to your Easter brunch table along with a puff pastry quiche, gluten-free coffee cake, and some healthy deviled eggs for an easy and healthy springtime brunch.

Why You'll Love This Recipe

• Delicious texture. Pineapple gives a natural sweetness that helps to keep the recipe free of refined sugar and adds moisture. 
• Less sugar and is excellent for dietary restrictions. This healthy carrot cake bread with pineapple is naturally sweetened with fruit and has less sugar than the traditional recipe. It is naturally gluten-free and can be vegan.
• The perfect recipe for carrots. Great use of carrots if you have extra on hand.

Ingredients and Substitutions

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

• Sweetener: I used Truvia can sugar blend to make it with less sugar. To make it paleo, use coconut sugar, honey, or maple syrup. For vegan preparation, do not use honey.
• Coconut flour: Only use coconut flour for this carrot cake bread. See Recipe FAQs for tips regarding swapping out flours.
• Cinnamon: Nutmeg or even pumpkin spice is a great alternative here.
• Toasted pecans: You can use whatever nuts you have on hand (walnuts would also be delicious). Toasted coconut would work as a nut-free topping.
• Crushed pineapple: Do not skip this ingredient since it adds incredible moisture to the recipe. Feel free to add some raisins if you like them and want the sweetness.
• Eggs: To make vegan, use an egg replacer or substitute with applesauce.
• Butter: Swap for coconut oil or vegan butter if making it vegan.

How to Make This Recipe

Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.

1. Measure out dry ingredients and mix them together.  Set aside.
2. Cream sugar and butter until combined.  Add eggs one at a time until combined.  Add vanilla and Greek yogurt.  Fold in shredded carrots and drained crushed pineapple.  Mix until incorporated.
3. Add dry ingredients to wet ingredients and stir until combined.  Do not over-mix.  Add to a prepared bread pan and top with toasted pecans.
4. Bake in the oven for 40-50 minutes or until a toothpick inserted in the middle comes out clean.  Cool in pan for at least 10 minutes and then transfer to a cooling rack for further cooling.

Expert Tips

• Drain the crushed pineapple thoroughly!  If there is too much moisture, the bread will fall in the middle and likely won't be cooked through.
• The unbaked dough is very thick due to the coconut flour. This is correct and will bake fine.
• Do not over-mix the dough as the texture will become dense and gummy.
• Wait for the carrot cake bread to cool completely before cutting to avoid a crumbly mess.

Storage, Freezer, and Make Ahead Tips

• Storage: Cooled bread can be left out on the countertop for a few hours. For longer storage, completely cool before storing to avoid mold. Store tightly wrapped in plastic wrap, foil, or an airtight container for up to 1 week. Note that the bread may dry out more in the refrigerator and you may want to microwave it before eating to take the chill off.
• Freezer: Store cooled, unsliced loaf wrapped in a freezer-safe container for up to 3 months. Alternatively, cooled slices may be placed between pieces of parchment paper and wrapped tightly then stored in a freezer-safe container for up to 3 months.
• Make Ahead: Carrot cake bread may be made ahead and frozen. I recommend not slicing the loaf if possible for freezing.

FAQs