- 1 1/2 cups unbleacehd all-purpose flour
- 3/4 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 cups grated carrots
- 1/3 cup chopped candied pineapple
- 1/4 cup sour cream
- 2 large eggs
- 8 tablespoons (1 stick) salted butter, melted
- 1 tablespoon pure vanilla extract
- 3 tablespoons turbinado or raw sugar for top
Today is a harvest celebration between the Food Network FN Dish and bloggers like me. We are sharing our favorite recipes for the Thanksgiving table!
I’m bringing this carrot bread to our communal table because it is not only tastes yummy, a bit like caramel actually, but because it freezes well, too.
After cooling completely, wrap in plastic wrap and then aluminum foil and last but not least place in a large freezer bag (just to be sure). It’s super easy to double this recipe and freeze for a gift, too!
Here’s how I made my brown sugar carrot pineapple bread:
Position your rack to the bottom third of your oven.
Preheat the oven to 350 degrees F.
Spray a 9 by 5-inch loaf pan with non-stick spray.
In a large mixing bowl, whisk together flour, light brown sugar, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Set aside.
In another bowl beat together butter, brown sugar, eggs, sour cream and vanilla. Stir in your grated carrots and candied pineapple pieces. Add your dry ingredients and mix just until combined.
Now gently stir your wet mixture into your dry just until combined.
Pour the batter into your prepared loaf pan being sure to use a rubber spatula to get every bit of the spiced goodness out. Spread your batter evenly in the loaf pan and sprinkle the beautiful turbinado sugar on top.
Bake for about 50 to 60 minutes or until a toothpick or wooden skewer inserted in the center come out clean. Try to resist and allow your bread to cool for a few minutes before transferring to a serving plate and slicing into!
All that’s left to do is to enjoy!
From our hearts to yours,
Elise & family