{"id":103912,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pineapple-carrot-bread\/"},"modified":"2024-11-15T09:55:47","modified_gmt":"2024-11-15T15:55:47","slug":"pineapple-carrot-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pineapple-carrot-bread\/","title":{"rendered":"Carrot Pineapple Bread"},"content":{"rendered":"<p>Upscale, elegant desserts are all well and good, but sometimes a homestyle treat like this carrot pineapple bread is all you need. It brings the flavors of carrot cake to a simplified quick bread version that takes just 10 minutes to get into the oven. Better yet, the recipe makes two loaves, so you can eat one now and put the second away for when unexpected guests arrive.<\/p>\n<h2>Ingredients for Carrot Pineapple Bread<\/h2>\n<ul>\n<li><strong>Flour:<\/strong> All-purpose flour is made for recipes like this, with its moderate gluten levels creating a high but tender loaf.<\/li>\n<li><strong>Sugar:<\/strong> Sugar sweetens the carrot pineapple bread and also helps create its structure.<\/li>\n<li><strong>Baking soda:<\/strong> Baking soda reacts with the acidity in the recipe to leaven the batter.<\/li>\n<li><strong>Cinnamon:<\/strong> Cinnamon\u2019s characteristic warm flavor complements the sweet carrots and tart pineapple.<\/li>\n<li><strong>Eggs:<\/strong> Eggs bring moisture and structure to the loaf, and natural emulsifiers in their yolks help the oil combine with the wet and dry ingredients.<\/li>\n<li><strong>Carrots:<\/strong> The shredded carrots in this recipe add sweetness, moisture and plenty of healthy nutrients.<\/li>\n<li><strong>Canola oil:<\/strong> Most cakes use some form of fat to give them a soft and tender crumb. Canola oil is a healthier option than hydrogenated or saturated fats.<\/li>\n<li><strong>Crushed pineapple:<\/strong> The pineapple in this recipe adds moisture and sweetness, but with a tart edge. It also provides the acidity needed for the <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\">baking soda to work<\/a>.<\/li>\n<li><strong>Vanilla extract:<\/strong> Vanilla\u2019s warm, sweet, aromatic flavor elevates the taste of the other ingredients.<\/li>\n<li><strong>Chopped nuts:<\/strong> Chopped pecans or walnuts add a pleasingly nutty flavor (of course) and textural contrast to the finished loaf.<\/li>\n<li><strong>Confectioners\u2019 sugar and milk:<\/strong> The loaf is fine on its own, but it\u2019s a little more special when you use confectioners\u2019 sugar and milk to create a glaze. Drizzle the glaze over the finished loaf for a more appealing, company-worthy appearance.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075983\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Carrot-Pineapple-Bread_TOHD24_-3028-_DanielleMoore_1-scaled.jpg?fit=700%2C1024\" alt=\"Tohd24  3028  Daniellemoore 1\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In a separate bowl, beat the eggs. Add in the carrots, oil, pineapple and vanilla. Stir the wet ingredients into the dry ingredients until they\u2019re just moistened. Fold in the nuts.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> It\u2019s okay if the batter is slightly lumpy at this point. Trying to make it smooth will spur more gluten development and make your loaves tougher.<\/p>\n<h3>Step 2: Bake the bread<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075984\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Carrot-Pineapple-Bread_TOHD24_-3028-_DanielleMoore_2-scaled.jpg?fit=700%2C1024\" alt=\"Tohd24  3028  Daniellemoore 2\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><\/p>\n<p>Preheat the oven to 350\u00b0F. Spoon the batter into two greased and floured 8&#215;4-inch loaf pans. Bake the bread for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pans for 10 minutes before removing it to a wire rack to cool completely.<\/p>\n<h3>Step 3: Make the glaze<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075986\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Carrot-Pineapple-Bread_TOHD24_-3028-_DanielleMoore_3-scaled.jpg?fit=700%2C1024\" alt=\"Tohd24  3028  Daniellemoore 3\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<p>If you decide to glaze the loaves, combine the confectioners\u2019 sugar and milk to make a pourable glaze, then drizzle it over the loaves in a pretty design.<\/p>\n<h2>Carrot Pineapple Bread Variations<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075988\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Carrot-Pineapple-Bread_TOHD24_-3028-_DanielleMoore_5-scaled.jpg?fit=700%2C1024\" alt=\"Tohd24  3028  Daniellemoore 5\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Swap out the carrots:<\/strong> The recipe works beautifully with carrots, which we know are an excellent baking ingredient (<a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-carrot-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/best-carrot-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">carrot cake<\/a>, anyone?). That doesn\u2019t mean you can\u2019t substitute other vegetables, if you have them handy and want a change of pace. Shredded uncooked sweet potatoes, parsnip or winter squash can all be used as 1-to-1 substitutes for the carrots. Shredded zucchini and other summer squashes work too, though they bring a bit more moisture. For those, squeeze out some of the excess moisture in a colander, in your hand or by twisting the shredded zucchini in a clean kitchen towel.<\/li>\n<li><strong>Replace the pineapple:<\/strong> Similarly, while carrot and pineapple are a great combination, you can switch out the fruit and still have a good result. Shredded apples or pears, or coarsely chopped canned pears, taste great in loaves like this. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-grape-crostini\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-grape-crostini\/\" data-module=\"content engagement\" data-position=\"embedded links\">Roasted grapes<\/a> or plums are also good, and they bring a vivid burst of color to the finished loaf. Roasting the fruit concentrates its flavors and masks its flaws, so this is a good way to use up underripe or past-its-prime fruit.<\/li>\n<\/ul>\n<h2>How to Store Carrot Pineapple Bread<\/h2>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-quick-bread\/\" data-name=\"www.tasteofhome.com\/article\/what-is-quick-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">Quick breads<\/a> can be stored at room temperature, in either a loose-fitting bag or a covered container (to slow drying). They can also be kept in the fridge, if you prefer.<\/p>\n<h3>How long will my pineapple carrot bread keep?<\/h3>\n<p>Most quick breads are good for only about three days at room temperature, because they dry out. This one can be good for up to five, because the carrots and pineapple add a lot of moisture. If you pack the leftovers into airtight containers and put them in the fridge, this loaf can easily last a week.<\/p>\n<h3>Can I freeze this carrot and pineapple bread?<\/h3>\n<p>You certainly can. In fact, a two-loaf batch almost cries out for you to freeze one for later. It\u2019s best to freeze the loaves unsliced. Freeze whole or partial loaves on a sheet pan first, with partial loaves loosely enclosed in a bag to protect the cut surfaces from drying. Once they\u2019re hard-frozen, pack them into heavy-duty freezer bags, or wrap them individually and place them in storage containers with tight-fitting lids. Freezing them first prevents the loaves from being squashed or damaged during the packaging process, or after you put them in your freezer. Omit the glaze from any whole or partial loaves you want to freeze.<\/p>\n<h2>Carrot Pineapple Bread Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075987\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Carrot-Pineapple-Bread_TOHD24_-3028-_DanielleMoore_4-scaled.jpg?fit=700%2C1024\" alt=\"Tohd24  3028  Daniellemoore 4\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<h3>I really like pecans (or walnuts). How can I emphasize them?<\/h3>\n<p>One option is to simply use more. A cup of chopped nut pieces isn\u2019t a huge quantity, and if you&#8217;re a nut lover, you can increase that by 1\/2 cup or even double it to 2 cups without the loaves becoming too nut heavy. You could also <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-module=\"content engagement\" data-position=\"embedded links\">toast the nuts<\/a> in a skillet or your oven before using them, which deepens their flavor and gives them a bigger impact even in the original quantity.<\/p>\n<h3>I\u2019m not sure about my baking soda, can I use baking powder instead?<\/h3>\n<p>Yes, you can, and it\u2019s an easy substitution. Baking soda has <a href=\"https:\/\/www.tasteofhome.com\/article\/quick-baking-substitutions\/\" data-name=\"www.tasteofhome.com\/article\/quick-baking-substitutions\/\" data-module=\"content engagement\" data-position=\"embedded links\">four times as much leavening power<\/a> as baking powder, so it takes 4 teaspoons of powder to replace the 1 teaspoon of soda in this recipe. The downside is that your loaves won\u2019t brown as much, because baking soda raises the pH of the batter, and that promotes browning. There is another possible solution: Just <a href=\"https:\/\/www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-name=\"www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\">test your baking soda<\/a> to see if it still works as it should (it\u2019s not a bad idea to test baking powder occasionally too). If it&#8217;s still good, you don\u2019t need the substitution.<\/p>\n<h3>What other add-ins might be good in this carrot pineapple bread?<\/h3>\n<p>You have lots of options, so it really comes down to what you like. Raisins are good in moist loaves like this, especially if you <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-plump-raisins-for-baking\/\" data-name=\"www.tasteofhome.com\/article\/how-to-plump-raisins-for-baking\/\" data-module=\"content engagement\" data-position=\"embedded links\">plump the raisins<\/a> first to make them tender and moist. Alternatively, chopped dates or other dried fruit offer textural contrast and pops of compatible flavor. You could also opt for fresh or candied citrus zest, white or regular chocolate chips, butterscotch or caramel chips, or pieces of coarsely chopped banana.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it&#8217;s made with carrots, this bread is nutritious as well as economical-two important qualities in my home.<\/p>\n","protected":false},"author":7061,"featured_media":2091222,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305616,305615,307648,304328,305487,304338,304988,303887,306848,305669,324623,304150,303883,307614,305031,304353],"categories-v2":[310461,309438,310897,310890,310632,308988,308319,308984,310796,308992,308935,308478,309603,310938,309177,309434,308476,310591,308975,309005],"coauthors":[343387],"recommended_recipes":[{"post_title":"Banana Pineapple Bread","post_link":"\/recipes\/moist-pineapple-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Moist-Pineapple-Banana-Bread_EXPS_FT24_14978_ST_0104_3.jpg"},{"post_title":"Pineapple Carrot Cake","post_link":"\/recipes\/pineapple-carrot-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pineapple-Carrot-Cake_EXPS_TOHD25_12965_ChristineMa_4.jpg"},{"post_title":"Carrot Banana Bread","post_link":"\/recipes\/carrot-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Carrot-Banana-Bread_EXPS_FT22_12731_F_0419_1.jpg"},{"post_title":"Pineapple Zucchini Bread","post_link":"\/recipes\/zucchini-pineapple-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_12981_AlejandroMonfort_17.jpg"},{"post_title":"Zucchini Carrot Bread","post_link":"\/recipes\/carrot-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2024\/05\/Zucchini-Carrot-Bread_TOHD24_9237_JuliaHartbeck_13-sq.jpg"},{"post_title":"Pineapple Banana Bread","post_link":"\/recipes\/pineapple-banana-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pineapple-Banana-Bread_EXPS_THVP24_6753_MR_01_03_24_HawaiianBananaBread_2.jpg"},{"post_title":"Pineapple & Coconut Carrot Salad","post_link":"\/recipes\/pineapple-coconut-carrot-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pineapple-Coconut-Carrot-Salad_EXPS_FRBZ19_164280_B02_13_3b.jpg"},{"post_title":"Carrot Bread","post_link":"\/recipes\/carrot-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Carrot-Bread_EXPS_FT21_21187_F_0223_1.jpg"},{"post_title":"Carrot Pineapple Bread","post_link":"\/recipes\/carrot-pineapple-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7434_TH1854C18.jpg"},{"post_title":"Pineapple Bread Pudding","post_link":"\/recipes\/pineapple-bread-pudding\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_21514_LeticiaAlmeida_11.jpg"},{"post_title":"Pineapple Loaf","post_link":"\/recipes\/pineapple-loaf\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Pineapple Nut Bread","post_link":"\/recipes\/pineapple-nut-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1459_TH2030C9B-1.jpg"},{"post_title":"Carrot Meat Loaf","post_link":"\/recipes\/carrot-meat-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5865_CS1304C33.jpg"},{"post_title":"Pineapple Loaf Cake","post_link":"\/recipes\/pineapple-loaf-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35294_CFT1194735D39C.jpg"},{"post_title":"Pineapple Carrot Salad","post_link":"\/recipes\/pineapple-carrot-salad\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Makeover Pineapple Zucchini Bread","post_link":"\/recipes\/makeover-pineapple-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps36620_LT1115375D10A.jpg"},{"post_title":"Pineapple Bread","post_link":"\/recipes\/pineapple-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Carrot and Pineapple Bread","post_link":"\/recipes\/carrot-and-pineapple-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_3028_DanielleMoore_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pineapple-carrot-bread\/","name":"Carrot Pineapple Bread","datePublished":"2018-01-01","dateModified":"2024-09-12","prepTime":"PT10M","cookTime":"PT01H05M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_3028_DanielleMoore_6.jpg","height":1200,"width":1200},"recipeCategory":"","description":"If you love carrot cake, this carrot pineapple bread is about to become your new favorite. Requiring just 10 minutes of prep time, it's quicker and easier, and the batch yields two loaves, so you can enjoy one now and freeze one for later.","recipeIngredient":["3 cups all-purpose flour","2 cups sugar","1 teaspoon baking soda","1 teaspoon ground cinnamon","3\/4 teaspoon salt","3 eggs","2 cups shredded carrots","1 cup canola oil","1 can (8 ounces) unsweetened crushed pineapple, drained","2 teaspoons vanilla extract","1 cup chopped pecans or walnuts","3\/4 cup confectioners' sugar, optional","1 to 1-1\/2 teaspoons milk, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the batter","text":"In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In a separate bowl, beat the eggs. Add in the carrots, oil, pineapple and vanilla. Stir the wet ingredients into the dry ingredients until they\u2019re just moistened. Fold in the nuts. Editor\u2019s Tip: It\u2019s okay if the batter is slightly lumpy at this point. Trying to make it smooth will spur more gluten development and make your loaves tougher.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Carrot-Pineapple-Bread_TOHD24_-3028-_DanielleMoore_1-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the bread","text":"Preheat the oven to 350\u00b0F. Spoon the batter into two greased and floured 8x4-inch loaf pans. Bake the bread for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pans for 10 minutes before removing it to a wire rack to cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Carrot-Pineapple-Bread_TOHD24_-3028-_DanielleMoore_2-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the glaze","text":"If you decide to glaze the loaves, combine the confectioners\u2019 sugar and milk to make a pourable glaze, then drizzle it over the loaves in a pretty design.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Carrot-Pineapple-Bread_TOHD24_-3028-_DanielleMoore_3-scaled.jpg?fit=700,1024"}],"recipeYield":"2 loaves (16 slices each)","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 192 calories","fatContent":"10g fat (1g saturated fat)","cholesterolContent":"20mg cholesterol","sodiumContent":"103mg sodium","carbohydrateContent":"24g carbohydrate (14g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GrammyDebbie"},"reviewBody":"Excellent and so easy to make, especially since I had shredded carrots already on hand.  I made the batter into jumbo muffins rather than a loaf and topped each with a powdered sugar glaze, using the drained juice from the crushed pineapple instead of milk.  Moist, tasty and healthy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kim1573"},"reviewBody":"<p>Very good and easy to make. I added fresh ginger to mine. I love ginger. I also added a little of the pineapple juice because batter was quite thick. I did top with powder sugar glaze using the rest of the pineapple juice.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amy000311"},"reviewBody":"My husband gave me a wierd look when I told him what I was making but he ended up loving it! I substitute pureed white beans (with a little water to make the same consistancy as oil) for oil in all of my quick breads, you can't taste the difference but the texture is lighter and less greasy. I know it sounds wierd but once you try it you'll never go back to oil.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cthebird"},"reviewBody":"I just made this and ate a warm slice. It is very delicious and moist! I chose not to add the glaze because I didn't want the extra sugar. I can't say how it would be with the glaze, but I certainly don't think it needs it. The only very very minor additions I made were the following: A little bit of ground allspice (about 1\/4 teaspoon for the whole recipe). I did that because a carrot loaf cake I've made in the past had allspice in it, and I really love it along with the cinnamon. I also added about 3 Tbs (or around 1\/4 cup) of unsweetened apple sauce after I stirred in the carrot. I did that only because I felt the batter was just too thick. I'm glad I did that. It worked out great, but I wouldn't recommend others doing that unless they also felt the batter was too thick. Perhaps my flour may have been a factor. I don't know. This recipe is nice because it's more of a sweet bread than loaf cake. I prefer sweet breads for breakfast, which is what I made it for.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wirose"},"reviewBody":"Wonderful bread, great tasting, however, it has too much sugar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"3028","romance_copy_dek":"If you love carrot cake, this carrot pineapple bread is about to become your new favorite. Requiring just 10 minutes of prep time, it's quicker and easier, and the batch yields two loaves, so you can enjoy one now and freeze one for later.","enhanced_recipe_title":"Pineapple Carrot Bread","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups all-purpose flour","IngredientText":"3 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sugar","IngredientText":"2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking soda","IngredientText":"1 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon salt","IngredientText":"3\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 eggs","IngredientText":"3 eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups shredded carrots","IngredientText":"2 cups shredded carrots"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup canola oil","IngredientText":"1 cup canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (8 ounces) unsweetened crushed pineapple, drained","IngredientText":"1 can (8 ounces) unsweetened crushed pineapple, drained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons vanilla extract","IngredientText":"2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup chopped pecans or walnuts","IngredientText":"1 cup chopped pecans or walnuts"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup confectioners' sugar, optional","IngredientText":"3\/4 cup confectioners' sugar, optional"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 to 1-1\/2 teaspoons milk, optional","IngredientText":"1 to 1-1\/2 teaspoons milk, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_3028_DanielleMoore_6.jpg","RecipeId":3028,"AttachmentSourceId":null,"AttachmentSource":"Danielle Moore for Taste Recipes","PhotoCredit":"Pineapple Carrot Bread Recipe photo by Danielle Moore for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"EXPS_TOHD24_3028_DanielleMoore_6.jpg","ContributorId":null,"Firstname":"Paula","Lastname":"Spink","City":"Elkins Park","StateDescription":"Pennsylvania","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 10 min. 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