Carrot and Pineapple Bread

Carrot and Pineapple Bread

This soft bread can be eaten on its own, drizzled with maple syrup or even with a savoury spread for your aperitifs.


20 minutes
45 minutes
1 bread



2 cups of flour
3/4 cup of Carrot cake Granola
1 tsp of baking soda
2 tsp of baking powder
Pinch of salt
1 tsp of nutmeg
1/4 cup of sunflower oil
2 eggs or 130 g of unsweetened applesauce
1/4 of maple syrup
1/2 cup of pureed pineapple
1 of shredded carrots
1/2 cup of oat milk
1/2 cup of nuts (of choice)




1. Preheat the oven to 350F.

2. In a bowl, mix together all the dry ingredients.

3. In another bowl, whisk the oil with the eggs (or applesauce) and the maple syrup. Using a wooden spoon, add the pineapple, the carrots and the milk. Mix until the mixture is uniform.

4. Add the nuts and mix well. In a single stroke, add the flour and stir just enough so that the mixture is homogeneous.

5. Transfer to a pre-oiled or parchment-covered bread pan, and bake for 45 minutes or until a toothpick comes out clean.

6. Let cool before slicing.

Carrot and Pineapple bread