Pineapple Carrot Cake Breakfast Bread Recipe by Tasty

INGREDIENTS

Oil of choice, for greasing

1 1/2 cups

whole-wheat flour

1/3 cup

organic sugar

1 1/2 tsp

baking soda

1 1/2 tsp

baking powder

1 tbsp

ground cinnamon

1 tsp

ground cardamom

2 tsp

ground ginger

1/2 tsp

ground cloves

1/2 tsp

kosher salt

1/2 cup

quick oats

3 cups

shredded carrots (about 3 large carrots)

1 1/2 cups

canned crushed pineapple, drained, juice reserved (about 1 20-ounce can)

large eggs, beaten

1/4 cup

butter, melted

1 cup

chopped walnuts, optional

1 cup

plain Greek yogurt

1 tbsp

maple syrup