Healthy Sunshine Bread Recipe
This healthy recipe for Sunshine Bread features bright flavors of citrus and spice, blended with nourishing ingredients like shredded carrots and pineapple for a moist and vibrant loaf. Ideal for breakfast or snacking, this healthy bread recipe strikes a perfect balance between wholesome and sweet.
Equipment
- 4½×8½-inch loaf pan
- Mixing bowls
- Whisk and spatula or wooden spoon
- Microwave-safe bowl or saucepan
- Cooling rack
- Grater/zester
- Knife for slicing
Ingredients
- ⅓ cup coconut oil
- 1¾ cups white whole wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- 2 cups peeled and shredded carrots about 4 medium
- ½ cup golden raisins
- ¼ cup dry-roasted unsalted sunflower seeds
- 2 large eggs at room temperature
- ½ cup honey
- 1½ teaspoons pure vanilla extract
- Zest of 2 medium oranges about 2 tablespoons
- ¼ cup freshly squeezed orange juice from about half of 1 orange
- 1 8-ounce can crushed pineapple in 100% juice
Market Swaps:
- Substitute sunflower seeds with ⅓ cup chopped toasted walnuts or pecans for a nutty variation
- For a tropical spin, replace sunflower seeds with ⅓ cup unsweetened shredded coconut
- Try grated apple or zucchini, or both; squeeze out moisture before using
Instructions
- Prep the Oven & Pan: Set oven to 325°F and arrange a rack in the center. Lightly grease a 4½×8½-inch loaf pan with nonstick spray.
- Melt Coconut Oil: In a microwave-safe bowl, melt the coconut oil in 30-second intervals, stirring each time, until fully liquefied. Let it cool. Alternatively, melt it gently on the stovetop over simmering water.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Stir in the carrots, raisins, and sunflower seeds until well distributed.
- Mix Wet Ingredients: In the bowl with the cooled coconut oil, whisk in the eggs, honey, vanilla, orange zest, and juice. If the oil solidifies, gently reheat until liquid again.
- Prepare Pineapple: Press out as much liquid as you can from the crushed pineapple, then add it to the wet mixture.
- Bring Batter Together: Make a well in the dry mixture and pour the wet ingredients in. Use a spatula or wooden spoon to fold the two together just until no dry flour remains. The batter should be thick.
- Bake the Bread: Spoon the batter into the greased pan and level the top. Bake for 30 minutes, then loosely cover with foil to prevent over-browning. Continue baking for 35 to 45 minutes more, or until a knife inserted in the center comes out clean. Check for doneness around the 35-minute mark, and extend baking as needed. The loaf is ready at 200°F if using a thermometer.
- Cool and Slice: Let the bread cool in the pan on a rack for 5 minutes. Run a knife around the edges to release, then remove the loaf and let it cool completely. Slice thickly and serve.
Notes
Storage: Store at room temperature for up to 2 days, in the fridge for 4, or freeze tightly wrapped for up to 3 months. For easy mornings, pre-slice and freeze individually.
Pro Tip: Zest citrus directly into the bowl to retain its flavorful oils.
Do Not Skip Pineapple: It provides vital moisture and sweetness to the loaf.
Optional Add-Ins: Customize your loaf with apples or zucchini, just be sure to squeeze out any extra liquid first.
Tried this recipe?Let us know how it was!