Pineapple and Carrot Loaf with Passion Fruit Drizzle
- 200g (7oz) fresh pineapple, chopped
- 150ml (5fl oz) vegetable oil
- 5ml (1tsp) vanilla extract
- 2 eggs
- 150g soft brown sugar
- 175g self-raising flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 150g (5oz) carrot, coarsely grated
- 50g walnuts, chopped
For the drizzle
- flesh and juice of 1 ripe passion fruit
- 100g icing sugar
- Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Grease and line the base and sides of a 1kg (2lb) loaf tin. Pulse the pineapple in a blender until chopped but not puréed. Drain in a mesh sieve, to remove excess juice, and set aside.
- In a large bowl, mix the oil, vanilla extract, eggs and brown sugar with an electric hand mixer for 5 minutes. Sift the flour, bicarbonate of soda, salt and cinnamon together. Add to the egg mixture and beat until well combined. Mix in the pineapple, grated carrot and chopped walnuts.
- Spoon the mixture into the tin, and bake for 1 hour or until a skewer comes out clean. Allow to cool, then turn out onto a wire rack to cool completely.
- Make the drizzle by combining the passion fruit with the sugar. Pour it over the loaf and let it drip over the sides.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
Recipe: Tesco Real Food