Pineapple Carrot Breakfast Bread
Ingredients
- Wheat flour (aata) 1.5 cups
- Ground cinnamon 1 tablespoon
- Ground cloves 1/2 teaspoon
- Ground cardamom 1 teaspoon
- Ground ginger powder 2 teaspoon
- Brown sugar 1/3 cup
- Quick oats 1/2 cup
- Baking soda 1.5 teaspoons
- Baking powder 1.5 teaspoons
- Shredded carrots 3 cups
- Crushed pineapple, 1 can (or 1.5 cups fresh pineapple)
- Large eggs 3
- Melted Butter 1/4 cup
- Walnuts 1 cup, chopped
- Raisins, 1/2 cup, soaked in water
- Vanilla Essence to taste (optional)
Preparation
- Preheat the oven to 190˚C using upper and lower rods. Grease loaf pan with oil and place a parchment paper at the bottom.
- In a large bowl, sift together the wheat flour, baking soda, baking powder, cinnamon powder, clove powder, cardamom powder, ginger powder, light brown sugar and oats. Mix well and keep aside.
- Cut the pineapple slices into chunks and squeeze the juices out. Reserve the juices as we might need them later in the recipe.
- In a separate large bowl, combine the shredded carrots, squeezed pineapple, eggs, and melted butter. Mix well.
- Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. If you think the mixture is thick, add little pineapple juice to it. Batter should be a thick paste and should not be runny like a cake batter.
- Gently fold in the chopped walnuts and raisins.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 1 hour at 190˚C using upper rod only, until a toothpick inserted in the center of the bread comes out clean. I had to bake for 1 hour and 10 minutes. Your timing depends on the oven you are using as every oven is different.
- Remove the bread from the oven and allow to cool completely
- Slice the bread and serve with some cream, sour cream, or yogurt mixed with some honey.
- Enjoy with tea or coffee!
Pineapple Carrot Breakfast Bread
Ingredients
- Wheat flour (aata) 1.5 cups
- Ground cinnamon 1 tablespoon
- Ground cloves 1/2 teaspoon
- Ground cardamom 1 teaspoon
- Ground ginger powder 2 teaspoon
- Brown sugar 1/3 cup
- Quick oats 1/2 cup
- Baking soda 1.5 teaspoons
- Baking powder 1.5 teaspoons
- Shredded carrots 3 cups
- Crushed pineapple, 1 can (or 1.5 cups fresh pineapple)
- Large eggs 3
- Melted Butter 1/4 cup
- Walnuts 1 cup, chopped
- Raisins, 1/2 cup, soaked in water
- Vanilla Essence to taste (optional)
Instructions
- Preheat the oven to 190˚C using upper and lower rods. Grease loaf pan with oil and place a parchment paper at the bottom.
- In a large bowl, sift together the wheat flour, sugar, baking soda, baking powder, cinnamon powder, clove powder, cardamom powder, ginger powder, light brown sugar and oats. Mix well and keep aside.
- Cut the pineapple slices into chunks and squeeze the juices out. Reserve the juices as we might need them later in the recipe.
- In a separate large bowl, combine the shredded carrots, squeezed pineapple, eggs, and melted butter. Mix well.
- Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. If you think the mixture is thick, add little pineapple juice to it. Batter should be a thick paste and should not be runny like a cake batter.
- Gently fold in the chopped walnuts and raisins.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 1 hour at 190˚C using upper rod only, until a toothpick inserted in the center of the bread comes out clean. I had to bake for 1 hour and 10 minutes. Your timing depends on the oven you are using as every oven is different.
- Remove the bread from the oven and allow to cool completely
- Slice the bread and serve with some cream, sour cream, or yogurt mixed with some honey.
- Enjoy with tea or coffee!
