- Preparation time
- 10 mins
- Cooking time
- 75 mins
- Difficulty
- Easy
- Serves
- 10 people
- Meal course
- Baking
- Posted by
- Posted on
- August 30, 2016
This delicious bread is Gluten Free and refined Sugar Free, but somehow still tastes naughty AF. My husband adores sugar so much that he’s a human bag of skittles, and he eats this bread like it’s his last meal on earth. He loves it! He also has no idea it’s gluten free… And I won’t be telling him anytime soon WAHAHAHAHAHAHA *Insert evil laugh*
Serve it fresh and hot with lashings of butter… Or cold with lashings of butter… Or day old and toasted, with you guessed it, lashings of butter.
(I love butter… can you tell?)
Anyhoo, because this delicioso bread is relatively healthy, you can afford to eat it with lashings of butter. Mmmmm butter.
NOTE TO EVERYONE: You can eat this bread without the butter… but why would you? (unless you are vegan, lactose intolerant or on some crayzo diet)
3 large Carrots – skin on grated ***
420gm Tin of crushed Pineapple in fresh juice
1/2 cup Coconut Oil
150gms Coconut Sugar
3 extra-large Free Range Eggs
100gms Shredded Coconut
150gms Gluten Free Plain Flour
3 tsp Gluten Free Baking Powder
1 tsp Ground Cinnamon
- Preheat your conventional oven to 180°c *** Line a large loaf tin with baking paper.
- Drain the Pineapple over a sieve, pushing out any excess juice into a jug. In a large bowl, mix together 1/2 cup of the Pinapple juice, the melted coconut oil and the coconut sugar.
- Beat in the eggs. Gently fold through the drained crushed pineapple, grated carrot and the shredded coconut. Now fold through the flour, baking powder and cinnamon until well combined.
- Transfer the batter into your lined loaf tin and bake your pre-heated oven for 1 hour and 15 minutes, or until a skewer inserted into the middle comes out clean. Serve hot, cold or toasted WITH BUTTERRRRRRRRR!
- *** I like to leave the skins on my carrots as they are full of nutrients and why the hell wouldn't you really, it's easier?
- *** Use the conventional setting on your oven rather than fan-forced, and cook in the middle/top of your oven, as this is a dense bread and it will ensure an even cook. If you find the top is getting a little too dark, cover with alfoil for the last half of cooking time.
5 comments 
Stephanie said on September 22, 2018 Love the recipe but my scale wasn’t working so hot & it took both hubby & I figuring it out. I baked this in a super large loaf pan & it got very done at edges but not center! I bake gf all the time, added 1 tsp xanthum gum even but it’s now on an extra 30” of cooking & doesn’t look promising. Smells great, edges are firm, center like mush! So sorry I won’t use it again! 
Bree May said on September 26, 2018 Hi Stephanie, I am so sorry to hear that the recipe didn't work out for you. I've baked this a number of times and it's always worked a treat. Did you have the oven on the conventional setting? If you have it on Fan-forced you would have this problem as it requires that gentle heat to allow it to cook through entirely without overcooking on the edges. I do hope you try again, it really is a delicious bread :)
Marie Rae said on May 1, 2019 omg delicious. Just came out of the oven. It is the first thing I have baked in my new oven/ new kitchen. Even my anti f 19 y.o likes it. Cooking 45 min roast chicken tomorrow night. P.S. Bree, I love the Curry Ketchup, need to buy more. x 
Marie Rae said on May 1, 2019 omg delicious! Just came out of the oven. It is the first thing I have baked in my new oven/new kitchen. Even my anti-GF 19 y.o. likes it. Cooking 45 min roast chicken tomorrow night. P.S. Bree, I love the Curry Ketchup, need to buy more x 
Bree May said on June 7, 2019 AWESOME! I'm so glad you love it. I love this one too. If you follow my socials, I'll keep you posted about my next ketchup pop-up! Bree x