We’re baking again right? Because it feels like my need to bake all the things rises proportionately to how bad the news gets. Which brings me to this Pineapple Carrot Quick Bread, because immediately after seeing snow on the ground in October coupled with non-stop news from the south, I felt the need to eat my feelings in the form of a warm, baked, comfort food. Something I could slather with butter and pair with a cup of tea.
I turned to this after I remembered a time when I worked in a hospital on the weekends as a student. The cafeteria actually made all their food in house and it was seriously delicious. I know this is contrary to what you would expect from a hospital but this was long before everything was privatized and farmed out to the cheapest bidder. Believe it or not there was a time when hospitals actually served up homemade goodness.
So every Saturday morning I would beeline to the cafeteria at University Hospital in London and grab a Morning Glory muffin—and then proceed to methodically pick out every single raisin before devouring it. I mean I loved the taste and texture of those muffins so much, but damn if those raisins didn’t piss me off. It’s 2020 and I’m not going to be afraid to draw a line in the sand here and say; raisins belong in nothing. NOTHING. Don’t even at me about raisins in butter tarts. Related: I may have some anger issues about raisins.
Let’s move on to this Pineapple Carrot Quick Bread then. It’s AMAZING, totally reminds of the Morning Glory Muffins and it does NOT have raisins. It makes two loaves, one to eat and one to share.
In the age of social distancing, I find that leaving baked goods on other people’s front steps is a good way to keep friends.
Of course, you can also freeze this bread if you’d like to keep a loaf around for yourself. Simply wrap well in plastic wrap and freeze whole or in pieces.
Pineapple Carrot Quick Bread
- 1.5 cups all purpose flour
- 1.5 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp kosher salt
- 1 1/3 cups packed brown sugar
- 2 cups shredded carrot
- 1 can crushed pineapple (398 ml)
- 3/4 cup vegetable oil
- 2 eggs
- 1 cup walnut pieces
- 1/2 cup unsweetened dessicated coconut
Grease and flour two loaf pans. Preheat oven to 350F.
In a medium size bowl whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, nutmeg and salt. Set aside.
In a large bowl, combine shredded carrots, crushed pineapple, walnut pieces, shredded coconut, brown sugar, eggs, and vegetable oil until well mixed.
Add dry ingredients to wet ingredients and mix until just combined.
Divide mixture equally between two pans and bake in oven for approximately 50 minutes or until a toothpick inserted in centre comes out clean.
Cool completely on racks.