Pineapple Carrot Cake Breakfast Bread



for 12 portions


oil, for lubrication

1 ½ cups whole wheat flour (195 g)

⅓ cup organic sugar (65 g)

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 tablespoon ground cinnamon

1 teaspoon cardamom powder

2 teaspoons ground ginger

½ teaspoon ground cloves

½ teaspoon kosher salt

½ cup quick oats (40 g)

3 cups grated carrots (330 g), about 3 large carrots

1 ½ cups crushed pineapple (565 g), 1 can, drained, juice reserved

3 large eggs, beaten

¼ cup butter (30 g), 1/2 stick, melted

1 cup walnuts (100 g), chopped, optional


1 cup plain Greek yogurt (245 g)

1 tablespoon maple syrup



Preheat the oven at 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.

In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves and salt. Add the oats and whisk to blend.

In another large bowl, combine the grated carrots, pineapple, eggs and melted butter. Mix well.

Add the wet ingredients to the dry ingredients and stir until no more dry lumps remain. Gently add the nuts, if necessary.

Pour the dough into the prepared loaf pan and smooth the top.

Bake in the oven for 1 hour, until a toothpick inserted in the centre of the bread comes out clean.

While the bread is baking, make the Greek yoghurt “frosting”: In a small bowl, mix the Greek yoghurt, maple syrup and 2 tablespoons of the reserved pineapple juice. Stir until the mixture is well incorporated. Refrigerate until the mixture is ready to use.

Remove the bread from the oven and let it cool for 10 minutes, until it is safe to handle. Remove from bread pan and cool completely on a wire rack.

Slice bread and serve with a little icing.


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