Pineapple and Carrot Breakfast Bread
20 minutes
45 minutes
1 bread
Ingredients
- 2 cups of flour
- 3/4 cup of Maple Flakes and Pineapple 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
- 1/4 of maple syrup
- 1/2 cup of pureed pineapple
- 1 of shredded carrots
- 1/2 cup of milk
- 1/2 cup of nuts (of choice)
Preparation
- 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 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.

