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.

Carrot Pineapple Bread – Moist, Easy, and Full of Flavor

Name: Carrot Pineapple Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 8 tablespoons unsalted butter (1 stick); 1 cup granulated sugar; 1 cup buttermilk; 1/2 teaspoon baking soda; 8 ounces cream cheese, room temperature; 10 ounces crushed pineapple (from reserved can)

Ingredients

Scale

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)

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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.

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.

Author: EmilyFrost
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