Do you love Hummingbird Cake? If so, I have a feeling you're going to love this spin-off bread version! Rather than using banana and pineapple like the traditional Hummingbird cake, we're using carrot and pineapple! And while carrots are usually a cool-season crop, they can be found year-round in North Carolina and most other states! And pineapple - why, what better time than summer to indulge in this tangy-sweet fruit than during the hot summer months of summer?!
This bread is light and makes a delicious addition to any summer brunch or picnic. I like pairing it with my morning eggs. It also makes a nice treat during the day with a cup of green tea!
This recipe was inspired by this Granola Carrot Bread from The Tasty Kitchen, but I've made several changes to create a more healthy alternative. We're using coconut oil rather than canola oil. I've also used whole wheat flour and have cut the sugar by more than half! And I decided to add the pineapple, because why not!
Carrot-Pineapple Granola Bread
3/4 cup shredded carrots
1/4 cup pineapple juice
2/3 cup chopped pineapple
1/3 cup sugar
1/4 cup coconut oil
1 tsp organic vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon organic ground cinnamon
1/4 teaspoon organic ground nutmeg
1/3 cup Goin' Nuts granola (plus 1/4 cup for the topping)
1/4 cup shredded coconut
1. Preheat oven to 350 degrees. Grease loaf pan.
3. Mix together flour, baking soda, salt, cinnamon, and nutmeg in medium bowl.
4. In another bowl mix together shredded carrots, pineapple juice, pineapple, sugar, coconut oil, vanilla extract.
5. Combine wet ingredients with dry and mix until completely combined. Add shredded coconut and granola.
6. Spoon batter into greased pan and top with the remaining 1/4 cup of granola.
7. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool and serve! It's rather delicious when still warm!