Bran, Carrot & Pineapple Loaf
1 1/2 cup standard flour
1 1/2 cups bran
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup grated carrot
227g tin of Dole Pineapple Crushed In Juice, drained
1/3 cup golden syrup
35g butter, melted
1 cup milk
1/2 teaspoon baking soda
Cream Cheese Icing
125 grams cream cheese, softened
75 grams butter, softened
160 grams icing sugar
1 teaspoon vanilla paste or extract
Preheat oven to 180°C and grease and line a loaf tin.
In a large bowl, combine the flour, bran, sugar, baking powder and ground cinnamon. Add the grated carrot, pineapple, melted butter, golden syrup, egg, milk and baking soda and mix until well combined.
Pour batter in loaf tin and bake for 40 - 50 minutes or until golden brown. Test by placing a skewer into the centre of the loaf, if it comes out clean the loaf is cooked through. Leave loaf in tin to cool.
Using an electric mixer, beat the butter and cream cheese until smooth. Add the icing sugar and vanilla and beat again until icing is smooth and light in colour.
Once the loaf has cooled, remove from tin and smear cream cheese icing on top.