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Hummingbird Loaf Cake

A sliced loaf of hummingbird loaf cake, beside a glass dish of butter and a butter knife.
There’s a lot going on here: toasted nuts, spices, pineapple, and carrot, but it works beautifully together.
Sophie Hansen

Prep 25 mins
Cook 45 mins
Total 1 hr 10 mins
10 servings
436 kcal


  • 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


  • 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.