Pineapple Carrot Cake Breakfast Bread

Thanks for this delicious recipe Bronnagh, adapted from a Goodful video online

Ingredients: 1 ½ cups wholemeal flour; 1/3 cup sugar; 1 ½ tsp baking soda; 1 ½ tsp baking powder; 1 tblsp cinnamon; 1 tsp ground cardamon; 2 tsp ground ginger; ½ tsp ground cloves; ½ tsp salt; ½ quick oats (I used quinoa flakes); 3 large carrots; 1 425g can crushed pineapple (drained, reserve the juice); 3 large eggs; ¼ cup melted butter; 1 cup chopped walnuts (optional)

Method:

Preheat the oven to 190°C/375°F.

Sift together the flour, sugar, baking soda, baking powder, spices and salt. Add the quick oats and mix well.

Grate the carrots, stir in the drained crushed pineapple, add the whipped eggs, then the melted butter. Mix well and add to the dry ingredients. Stir together, adding in the (optional) walnuts.

Pour mixture into a greased loaf tin and bake for 1 hour.

Serve with topping – 1 cup plain Greek yoghurt mixed with 1 tblsp maple syrup and 2 tblsp of the reserved pineapple juice.