Carrot & pineapple loaf

Prep Time: 20mins
Cook Time: 1hour 30mins
Ready in: 21

The queen of baking Catherine Leyden prepares this delicious recipe from "Truly Tasty" a book featuring recipes for people living with Kidney Disease.


  • 175g/6oz Odlums Cream Plain Flour
  • 125g/4oz Sugar
  • 1 level teaspoon Shamrock Bread Soda
  • 1 teaspoon Cinnamon
  • 125g/4oz Grated Carrot
  • 1 x 432g tin crushed pineapple, in own juice (well drained)
  • 1 Egg
  • 3 tablespoons Sunflower Oil
  • 1 teaspoon Vanilla Essence

  1. Preheat oven to 180°C/350°F/Gas Lightly grease a 900g/2lb loaf tin.
  2. Put the flour, sugar, sieved bread soda and cinnamon into mixing bowl. Stir in the carrot and pineapple.
  3. Beat egg, oil and essence together and add to the dry ingredients. Beat until all well combined.
  4. Transfer to the prepared tin and bake for about 1 to 1½ hours until firm to the touch and a knife inserted in the centre comes out clean.
  5. Turn onto a wire tray to cool