Hummingbird Loaf Cake

By Leite's Culinaria

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

Prep Time25mins
Cook Time45mins
Servings10

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.