Simple Pineapple Carrot Oat Bread

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Simple Pineapple Carrot Oat Bread (Sweet & Nutritious) 🍍🥕🍞

Introduction

This Simple Pineapple Carrot Oat Bread is a moist, naturally sweet loaf that’s perfect for breakfast, brunch, or an afternoon snack. The combination of grated carrots, juicy pineapple, and wholesome oats creates a tender crumb with a delightful balance of flavors. Cinnamon and nutmeg add cozy warmth, while the oats bring texture and nutrition. Whether you enjoy it plain, with a pat of butter, or lightly toasted, this bread is sure to become a family favorite.

It’s easy to make in one bowl, freezer-friendly, and a great way to sneak in some fruits and veggies while still enjoying a treat. The best part? No mixer required — just a bowl, a spoon, and a baking pan.

Ingredients (Makes 1 Loaf)

  • 1 ½ cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups finely grated carrots (about 2–3 medium carrots)
  • 1 (8-ounce) can crushed pineapple, well-drained

Tips for Success

  1. Drain the pineapple well to prevent excess moisture from making the bread too wet.
  2. Use freshly grated carrots for the best texture and moisture.
  3. If you like extra sweetness, add 2–3 tablespoons of honey or maple syrup.
  4. For added texture, fold in ½ cup chopped walnuts or pecans.
  5. Line the loaf pan with parchment paper for easy removal.

Step-by-Step Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
  2. In a large mixing bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk eggs, brown sugar, oil, and vanilla until smooth.
  4. Stir in the grated carrots and drained pineapple.
  5. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutritional Information (per slice, 12 servings)

  • Calories: 215
  • Total Fat: 9g
  • Saturated Fat: 2.5g
  • Cholesterol: 31mg
  • Sodium: 180mg
  • Total Carbohydrates: 31g
  • Dietary Fiber: 2g
  • Sugars: 13g
  • Protein: 4g

*Values are approximate and will vary based on portion size and ingredient brands.*

Make It Lighter / Healthful Swaps

  1. Use half whole-wheat flour for extra fiber.
  2. Swap brown sugar for coconut sugar or maple syrup.
  3. Replace oil with unsweetened applesauce for lower fat content.
  4. Add ¼ cup ground flaxseed or chia seeds for extra omega-3s.
  5. Use gluten-free flour and certified GF oats for a gluten-free version.

Storage & Reheating

  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 1 week for extended freshness.
  • Freeze tightly wrapped slices for up to 3 months; thaw at room temperature before serving.
  • Warm slices in the microwave for 10–15 seconds for a just-baked feel.

Keywords: pineapple carrot oat bread, healthy carrot bread, moist breakfast loaf, easy oat bread recipe, sweet vegetable bread

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