Pineapple-Carrot Bread

Crushed pineapple and shredded carrots packed into a whole wheat bread machine loaf sounds wild, but the result is a lightly sweet bread with a soft, almost cake-like texture. The buttermilk adds tang and tenderness, while applesauce stands in for most of the fat, keeping things lean without sacrificing moisture.

The whole wheat flour gives this loaf body and a nutty backbone, but the cup of bread flour alongside it keeps the gluten structure strong enough for a proper rise. Without that bread flour, you’d end up with a dense brick.

Drain that crushed pineapple well before adding it. Too much liquid from the fruit will throw off the dough’s hydration, and you’ll get a gummy center. Squeeze it out in a fine mesh strainer or press it between paper towels.

Chef Tips

• Drain the crushed pineapple thoroughly. Excess liquid is the number one reason this bread comes out underdone in the middle.
• Shred carrots on the fine side of a box grater. Large shreds won’t incorporate smoothly into the dough.
• Buttermilk should be at room temperature for the best yeast activity.
• Use the whole wheat or light crust setting on your bread machine if available.

Variations

• Tropical: Add shredded coconut and a handful of macadamia nuts at the mix-in beep.
• Spiced: Toss in a teaspoon of cinnamon and a pinch of nutmeg for a carrot cake vibe.
• Raisin walnut: Fold in raisins and chopped walnuts for extra texture and sweetness.