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    Momma Fit Lyndsey » Recipes » Breakfast

    Healthy Carrot Cake Bread Loaf with Pineapple

    Published: Mar 29, 2022 · Modified: Apr 4, 2023 by Lyndsey · This post may contain affiliate links

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    Healthy carrot cake bread loaf with pineapple is a light, fluffy, moist, and delicious quick bread recipe for your Easter or spring table. Made with grated carrots, toasted pecans, warm cinnamon, and a touch of sweetness (with no icing!), this quick bread is perfect for breakfast, dessert, or a mid-day snack.

    stack of carrot cake bread.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients and Substitutions
    • How to Make This Recipe
    • Expert Tips
    • Storage, Freezer, and Make Ahead Tips
    • FAQs
    • Related Recipes
    • Quick & 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 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.

    ingredients for this recipe.
    • 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

    This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.

    steps for making this recipe
    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

    Does it have a lot of sugar?

    This healthy carrot cake bread is lower in sugar than the traditional recipe. I used Truvia cane sugar blend and omitted the cream cheese frosting for a lighter and healthier recipe.

    Why is mine not moist?

    You may have added too much flour and not enough moisture. This healthy carrot cake bread gets its moisture from the pineapple so be sure to use drained crushed pineapple and do not omit it.

    Note that before baking the loaf it may seem dry and not moist. This is due to the coconut flour and will bake just fine.

    How long can I leave it out?

    You can leave carrot cake bread out for a few hours at room temperature. Longer storage should be tightly wrapped in foil or plastic wrap in the refrigerator for up to 4 days.

    Can I double the recipe?

    Instead of doubling the recipe, I recommend making two batches to ensure even baking and consistent results.

    Why are the top and sides burning?

    Avoid using a dark or heavy bread pan. Also, you can top with foil once the top and sides start to brown to avoid burning.

    Why did the top sink in?

    This generally means that the carrot cake bread is undercooked. Add in additional minutes next time.

    Can I use all-purpose, whole wheat, or gluten-free flour in place of coconut flour?

    Coconut flour bakes much differently compared to any other flour. I do not recommend swapping flours for this recipe.

    For a quick bread recipe using all-purpose or gluten-free flour, refer to our zucchini bread or banana bread recipe.

    slices of carrot cake bread on a wooden board with a knife.

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    If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.

    featured image for this recipe.
    Print Pin
    5 from 4 votes

    Quick & Healthy Carrot Cake Bread Loaf with Pineapple

    This healthy carrot cake bread loaf is light, fluffy, moist, and delicious! It is loaded with carrots, cinnamon, and pineapple and is perfect for breakfast or Easter brunch.
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 50 minutes minutes
    Total Time 1 hour hour
    Servings 12 slices
    Calories 163kcal
    Author Lyndsey

    Equipment

    • 1 bread pan
    • 1 coconut oil spray

    Ingredients

    Dry Ingredients

    • ¾ cup coconut flour
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon

    Wet Ingredients

    • ⅓ cup coconut sugar
    • ¼ cup butter softened
    • 2 large eggs
    • ⅓ cup greek yogurt
    • 1 teaspoon vanilla
    • ½ cup shredded carrots
    • ½ cup crushed pineapple drained

    Other Ingredients

    • ¼ cup pecans chopped & toasted

    Instructions

    • Preheat oven to 350 degrees.  Prepared a bread pan by spraying with coconut oil.
    • Measure out dry ingredients and mix together.  I like to sift my ingredients but it's not essential.  Set aside.
      ¾ cup coconut flour, ½ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon cinnamon
    • 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.
      ⅓ cup coconut sugar, ¼ cup butter, 2 large eggs, ⅓ cup greek yogurt, 1 teaspoon vanilla, ½ cup shredded carrots, ½ cup crushed pineapple
    • Add dry ingredients to wet and stir until combined.  Do not overstir.  Add to prepared bread pan and top with toasted pecans.
      ¼ cup pecans
    • Bake in 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.

    Notes

    • 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 bread to cool completely before cutting to avoid a crumbly mess.
    • Storage: Cooled bread can be wrapped and stored on the countertop for up to 4 days. Be sure it is tightly wrapped and completely cool to avoid mold. If refrigerating, store tightly wrapped in 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: Bread may be made ahead and frozen. I recommend not slicing the loaf if possible for freezing.

    Nutrition

    Serving: 1slice | Calories: 163kcal | Carbohydrates: 20.9g | Protein: 4.5g | Fat: 7.2g
    Tried this Recipe? Tag me Today!Mention @MommaFitLyndsey or tag #mommafitlyndsey!

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    Comments

    1. Emily

      April 08, 2022 at 4:03 pm

      Can’t wait to try this recipe! Do you think if I opted to double it, I could bake in a 9x9 square pan??

      Reply
      • Lyndsey

        April 19, 2022 at 11:35 am

        I haven't tried that yet but if you do, let me know how it works out!

        Reply

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