In the realm of baked goods, it’s a delightful surprise to find recipes that not only tantalize the taste buds but also offer a bouquet of nutritional benefits. Today, I’m excited to share with you a recipe that perfectly embodies this balance: Carrot and Pineapple Bread. This recipe is a testament to how ingredients commonly found in our kitchens can create something unexpectedly delicious and healthy. Whether you’re looking for a gluten-free option or just want to try something new, this bread is sure to impress.
The Nutritional Canvas
Before we dive into the baking process, let’s appreciate the nutritional content of this bread. It’s made with ingredients that are rich in vitamins, fiber, and antioxidants:
- Carrots: A fantastic source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants.
- Pineapple: Adds a tropical flair and is packed with vitamins C and A, fiber, and various health-promoting compounds.
- Applesauce & Honey: These provide natural sweetness and moisture without the need for refined sugars.
- Oat or Almond Flour: A great gluten-free alternative to traditional flour, offering a boost of fiber and protein.
Ingredients to Gather
- Carrots: 2 cups, grated
- Pineapple: 1 cup, crushed and drained
- Applesauce:
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- Honey or Maple Syrup: 1/4 cup
- Flax Egg or Regular Egg: 1, for binding
- Vanilla Extract: 1 tsp
- Oat or Almond Flour: 1 1/2 cups
- Baking Soda: 1 tsp
- Cinnamon: 1/2 tsp
- Nutmeg: 1/4 tsp
- Salt: A pinch
Let’s Bake
- Preparation: Begin by preheating your oven to 350°F (175°C) and lining a loaf pan with parchment paper for easy removal.
- Mix the Wet Ingredients: In a large mixing bowl, combine the grated carrots, crushed pineapple, applesauce, honey or maple syrup, flax or regular egg, and vanilla extract until evenly mixed.
- Whisk the Dry Ingredients: In another bowl, whisk together your choice of flour, baking soda, cinnamon, nutmeg, and a pinch of salt.
- Combine: Gradually fold the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
- Bake: Pour the batter into your prepared loaf pan, smoothing the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving Suggestion
This Carrot and Pineapple Bread can be enjoyed warm or at room temperature. For a delightful breakfast, try toasting a slice and spreading a thin layer of cream cheese or almond butter on top. It also makes for a nutritious snack or a sweet end to a meal.
Nutritional Info and Servings
This recipe yields 10 slices, with each slice containing approximately 180 kcal. It’s a guilt-free indulgence that you can enjoy or share with loved ones.
Conclusion
Baking with wholesome ingredients doesn’t mean you have to compromise on flavor. This Carrot and Pineapple Bread proves that you can enjoy delicious baked goods while still keeping health in mind. Give this recipe a try, and it might just become a new favorite in your baking repertoire.
