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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
Cook Time 50 minutes
Total Time 1 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