Pineapple Carrot Bread
I loved this Pineapple Carrot Bread! Juicy pineapple and matchsticks carrots make up a wonderful breadmaker bread that’s quick and easy. I’ve made this recipe twice in the past week. Once with honey and vital wheat gluten, the other time according to the actual recipe in the cookbook with brown sugar and no vital wheat gluten (even though it has wheat flour which is a heavier, denser flour).
The results were about the same both times. The taste was utterly amazing–kind of like eating pineapple and carrot muffins, but the texture is dense and heavy. It does raise–just not as much as you expect it to due to the heaviness of the pineapple. It was still excellent to taste, though, if you don’t mind a hearty bread.
I enjoyed mine with organic apple butter, and some delicious raspberry and wild blueberry jellies that had only natural ingredients–but then, I like jams and jellies spread on any kind of bread, roll or biscuit because that’s how I grew up eating them! Of course, butter on top works too. Like I said earlier, because this is a breadmaker recipe, it’s quick and easy. Just toss everything into the bread canister and away we go.
Pineapple Carrot Bread is a delicious bread served for breakfast or dinner!
You can see the flecks of pineapple and carrots in the texture of the bread.
It’s great spread with butter.
I preferred mine with apple butter, raspberry, and wild blueberry preserves. It was wonderful! Pineapple Carrot Bread is a great bread to serve with salads for lunch.
Here’s what I did.
I did not have buttermilk on hand so I soured my own milk by placing milk in a measuring cup. I added two teaspoons white vinegar. You can also use apple cider vinegar or lemon juice. This is what the texture looks like after sitting on the counter for about 5 minutes. Pour soured milk into bread canister.
Drain pineapple and squeeze out excess. Probably about half of the can would work better in this recipe and that way the bread would raise all the way to the top of the breadmaker. Add drained pineapple to bread canister.
Add carrots. I just used matchsticks carrots because it’s a lot easier than having to shred my own!
Add canola oil.
Add wheat flour.
Add bread flour NOT all-purpose flour. Bread flour has more gluten which helps raise the bread.
Add honey or brown sugar. I used honey in this loaf and brown sugar in the second loaf.
For this loaf I used four teaspoons vital wheat gluten–I omitted it in the second loaf.This is what vital wheat gluten looks like.
Place canister in breadmaker oven and bake on whole wheat cycle. Mine takes 4 hours 10 minutes.
Butter tops of bread and then slice down.
Pineapple Carrot Bread was one of the tastiest bread recipes I’ve had from my breadmaker. I loved the combination of pineapple and carrots.
I loved the taste of this bread. The pineapple gave it a deliciously sweet flavor. The carrots add body to the bread also. Aren’t you ready to eat a bite right now?
Here’s the recipe.
PINEAPPLE CARROT BREAD
- 1 cup buttermilk (I used 1 cup milk and 2 tbsp. white vinegar)
- 20-oz. can crushed pineapple, drained
- 2/3 cup coarsely shredded carrots or matchstix carrots
- 4 tsp. canola oil
- 2 2/3 cups whole wheat flour
- 1 13 cup bread flour
- 4 tsp. honey (or brown sugar)
- 1 tsp. kosher salt
- 1 ¼ tsp. bread machine yeast
- 4 tsp. vital wheat gluten
- Layer ingredients into breadmaker canister as listed.
- Place on whole wheat setting.
- Mine takes 4 hours 10 minutes.
- Remove from breadmaker oven about 15 minutes after cycle is complete.
- Butter the top and sides of bread with butter to prevent hardening of crust.
- Slice down. 2-lb. loaf.
- Approximately 14 half slices.
Pineapple Carrot Bread is a simple and easy breadmaker recipe. You spend five minutes placing everything in the breadmaker and then forget about it until it’s done!
I’m out on the patio enjoying the day with a bite of Pineapple Carrot Bread!
Yum! This is great served with Marinated Greek Salad. Give this recipe a try sometime!