Pineapple Carrot Cake Breakfast Bread Recipe by Tasty

Step 1

Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.

Step 2

In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.

Step 3

In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.

Step 4

Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.

Step 5

Pour the batter into the prepared loaf pan and smooth the top.

Step 6

Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.

Step 7

While the bread is baking, make the Greek yogurt “frosting”: In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.

Step 8

Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.

Step 9

Slice the bread and serve with a smear of frosting.

Step 10

Enjoy!