Carrot pineapple bread brings together the sweet earthiness of carrots with the bright tropical notes of crushed pineapple for a moist, tender loaf that feels like dessert but works any time of day.
Table of Contents
Table of Contents
Why Pineapple and Carrot Make a Perfect Pair
Carrots add structure and natural sweetness to quick breads, but pineapple takes it to another level. The fruit’s acidity balances the bread’s richness while keeping it tender without being soggy. Plus, the syrup from the crushed pineapple acts like a natural humectant, helping the loaf stay moist for days.
Pineapple also enhances the flavor of the carrots. On their own, carrots can get a little lost in baked goods. But pair them with pineapple, and they stand out. This is the same trick used in carrot cake—pineapple isn’t always traditional, but once you try it, you’ll never skip it again.
One more tip? Always save half the pineapple for the creamy spread. It’s what takes this from good to unforgettable. If you like this combo, you’ll probably enjoy our carrot apple zucchini bread as another veggie-packed sweet loaf option.
From Ingredients to Oven – Making Carrot Pineapple Bread Like a Pro
Essential Ingredients That Make This Loaf Unforgettable
Great carrot pineapple bread starts with fresh, quality ingredients. This isn’t the time for shortcuts—the flavor and texture depend on the real deal. For the dry mix, use all-purpose flour as your base, sifted for an even crumb. A touch of baking soda, salt, and ground cinnamon brings the structure and warm spice.
Next come the wet ingredients. Eggs, brown sugar, and granulated sugar provide richness and a hint of molasses depth. You’ll blend in vegetable oil, which gives the bread its signature moist texture without overpowering the natural sweetness. Don’t skip the vanilla—it ties the flavors together beautifully.
Then come the stars of the show: freshly grated carrots and crushed pineapple with syrup. Use a box grater or food processor to shred your carrots finely; this helps them melt into the batter and stay moist during baking. As for the pineapple, don’t drain it completely. You’ll want to use most of the syrup in the batter and reserve the rest for the spread. A cup of chopped walnuts adds a slight crunch and nutty contrast that pairs beautifully with the soft crumb.
If this blend excites you, you’ll probably love our pineapple zucchini bread or chocolate zucchini bread—both deliver that same fresh-baked comfort.
Step-by-Step: How to Bake Carrot Pineapple Bread Perfectly
Start by prepping two 8½ x 4½-inch loaf pans. Grease and lightly flour the bottoms and sides. Preheat your oven to 350°F (175°C). In a large bowl, whisk together your dry ingredients: flour, salt, baking soda, and cinnamon.
In another mixing bowl, combine eggs, granulated sugar, brown sugar, oil, and vanilla. Beat until smooth and slightly thickened—about 1–2 minutes. Fold in the grated carrots, crushed pineapple (with syrup), and walnuts.
Gradually stir the dry mix into the wet ingredients, using a spatula. Mix until just combined—don’t overmix, or your carrot pineapple bread may turn dense. Pour the batter evenly into the prepared loaf pans.
Bake at 350°F for about 55 minutes. To test doneness, insert a toothpick in the center—it should come out clean or with a few crumbs. Cool the loaves in the pans for 10 minutes, then transfer to a wire rack to finish cooling. As they cool, your kitchen will fill with the warm, cozy scent of cinnamon and vanilla.
Before serving, don’t forget the glaze! In a saucepan, combine butter, sugar, and buttermilk. Bring to a boil, stir in baking soda, and immediately pour over each loaf while foamy. This glaze soaks into the crust, giving your carrot pineapple bread a tender finish and extra flavor boost.
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Carrot Pineapple Bread
This moist and flavorful carrot pineapple bread features crushed pineapple, grated carrots, and a creamy pineapple spread—perfect for brunch or gifting.
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves 1x
Ingredients
Bread:
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
3 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
1 cup vegetable oil
2 cups finely grated carrots
1 can crushed pineapple with syrup (20 oz), reserve half for spread
1 cup chopped walnuts
Glaze:
8 tablespoons unsalted butter (1 stick)
1 cup granulated sugar
1 cup buttermilk
1/2 teaspoon baking soda
Spread:
8 ounces cream cheese, room temperature
10 ounces crushed pineapple (from reserved can)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 8½ x 4½ loaf pans.
2. In a medium bowl, whisk together flour, salt, baking soda, and cinnamon.
3. In a large bowl, beat eggs, both sugars, vanilla, and vegetable oil until smooth.
4. Stir in grated carrots, crushed pineapple with syrup, and chopped walnuts.
5. Fold in dry ingredients just until moistened—do not overmix.
6. Divide batter evenly between the prepared pans.
7. Bake for 55 minutes, or until a toothpick inserted in center comes out clean.
8. Let cool in pans for 10 minutes, then transfer loaves to a wire rack.
9.
10. For the glaze, combine butter, sugar, and buttermilk in a saucepan.
11. Bring to a boil, then add baking soda and stir once. Mixture will foam.
12. Pour half the glaze over each loaf while still hot and foamy.
13.
14. For the spread, whip cream cheese and reserved crushed pineapple until light and creamy.
15. Serve bread slices with a generous spoonful of pineapple cream cheese spread.
Notes
You can make homemade buttermilk by mixing 1 cup of milk with 3 tablespoons of lemon juice or vinegar and letting it sit for 15 minutes.
Bread stays moist at room temperature for up to 3 days. For longer storage, wrap and freeze up to 2 months. Always refrigerate the cream cheese spread.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Finishing Touches – Glaze, Spread, and Storage Tips for Carrot Pineapple Bread
Sweet Buttermilk Glaze That Sets This Bread Apart
What makes this carrot pineapple bread truly stand out is the rich buttermilk glaze poured on while the loaves are still warm. It’s an old-fashioned touch that creates a shiny, sugary crust that locks in moisture and adds a buttery finish.
To make the glaze, combine 1 stick of butter, 1 cup of sugar, and 1 cup of buttermilk in a saucepan. Stir gently as it heats. When it comes to a full boil, add ½ teaspoon of baking soda and immediately remove from heat. The mixture will foam up—this is exactly what you want.
While the glaze is still foamy, pour half over each loaf. Because the bread is warm, the glaze will seep in and create a slightly crisp top layer as it cools. This step takes your carrot pineapple bread from good to unforgettable.
If you enjoy a glossy top like this, you might also want to try it on other quick breads like our cottage cheese zucchini bake or avocado cottage cheese brownies.
Pineapple Cream Cheese Spread and Storage Tips
Once your carrot pineapple bread cools completely, it’s time for the final magic: a whipped pineapple cream cheese spread. Blend 8 oz of softened cream cheese with the remaining crushed pineapple from the can. Mix until smooth, creamy, and fluffy. The result? A tropical twist on frosting that’s not too sweet and pairs perfectly with the dense, spiced loaf.
Spread it thick on each slice or serve it in a ramekin on the side. It’s also great for brunch boards or snack trays when you want a “frosted” element without going over the top.
To store your carrot pineapple bread, wrap cooled loaves tightly in plastic wrap or foil. You can keep them at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze the loaves (unglazed) for up to 2 months. Just thaw overnight and add the glaze and spread fresh before serving.
Don’t refrigerate the spread separately for more than 5 days, and always keep it tightly sealed in the fridge.
Pro tip: for a fresher bite after storing, warm slices in the toaster oven for a few minutes. It brings back the soft interior and revives the cinnamon aroma that makes carrot pineapple bread so inviting.
How to Serve, Store, and Enjoy This Tropical Loaf
There’s no wrong time to serve carrot pineapple bread. Warm slices are perfect with a pat of butter at breakfast, while cooled slices pair well with coffee or afternoon tea. When topped with the pineapple cream cheese spread, it also works beautifully as a brunch item or potluck treat.
For serving suggestions:
- Toast slices lightly and top with extra chopped walnuts or shredded coconut.
- Add a drizzle of honey and a dollop of Greek yogurt for a wholesome twist.
- Serve with fruit salad and scrambled eggs for a light breakfast plate.
To impress guests, arrange slices on a platter with ramekins of the glaze and pineapple spread on the side. It’s an easy way to dress up a casual recipe.
And remember: this carrot pineapple bread also freezes beautifully. Just wrap each loaf (or individual slices) in wax paper and place them in a freezer bag. Pull one out whenever you need a cozy, satisfying treat without starting from scratch.
Common Questions About Carrot Pineapple Bread
Can pineapple and carrot be blended together?
Absolutely! In fact, carrot and pineapple are often blended in baking and smoothies for a naturally sweet, nutrient-rich combo. In carrot pineapple bread, finely grated carrots and crushed pineapple work together to deliver a soft, moist texture and balanced flavor. The pineapple’s acidity softens the carrot’s earthy edge while keeping the crumb light and tender.
What does pineapple do for carrot cake—or bread?
Pineapple brings both sweetness and moisture. It breaks down the gluten slightly, which gives baked goods like carrot pineapple bread a soft, rich texture. It also adds a fruity brightness that enhances the warm spices typically used in carrot-based recipes. This is especially helpful if you’re baking a healthier loaf and want to avoid excess oil or sugar.
What is pineapple bread called in Chinese food?
In Chinese cuisine, “pineapple bread” refers to bolo bao or pineapple buns. Despite the name, these sweet buns don’t typically contain pineapple. The name comes from the golden, cracked topping that resembles the skin of a pineapple. It’s very different from carrot pineapple bread, which actually uses real pineapple and carrots in a moist quick bread format.
What’s the difference between carrot cake and carrot bread?
Carrot cake is typically sweeter, richer, and frosted with cream cheese icing. It’s often made with more sugar, more fat, and layered for presentation. Carrot pineapple bread, on the other hand, is more rustic—baked in a loaf pan, less sweet, and often served with a light glaze or a whipped spread like the pineapple cream cheese used in this recipe.
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