Pineapple and Carrot Breakfast 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. 1. Preheat the oven to 350F.
2. 2. In a bowl, mix together all the dry ingredients.
3. 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. 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. 5. Transfer to a pre-oiled or parchment-covered bread pan, and bake for 45 minutes or until a toothpick comes out clean.
6. 6.