Hummingbird Loaf Cake
There’s a lot going on here: toasted nuts, spices, pineapple, and carrot, but it works beautifully together.
Ingredients
- Butter or oil, for the pan
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1 cup firmly packed light brown sugar
- 3/4 cup mild vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups grated carrot
- 1 cup walnuts, toasted and roughly chopped
- 1 1/4 cups chopped fresh or canned pineapple
Instructions
- Preheat oven to 350°F (180°C). Butter or oil a 12- by 4 1/2-inch (30-by 12-cm) loaf pan. Line pan with parchment paper.
- In a medium bowl, combine flour, baking powder, spices, and brown sugar and whisk to remove any lumps.
- In a liquid measuring cup, whisk together oil, eggs, and vanilla, then fold the wet ingredients into the dry ingredients. Add carrot, walnuts, and pineapple and fold until combined.
- Spoon batter into pan and smooth the top. Bake until the cake is just pulling away from the sides of the pan and a cake tester inserted into the center comes out clean, 45 to 50 minutes.
- Allow cake to cool in the pan for about 5 minutes, then transfer it to a wire rack to finish cooling.
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 46g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 49mg | Fiber: 4g | Sugar: 26g