Pumpkin pineapple carrot sunrise breakfast loaf

Printable version of this recipe

What you'll need:

  • 1 1/4 cup milk (non-dairy or dairy)
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons oil (optional)
  • 1/2 cup pumpkin puree
  • 1 package It's Wholesome chai spice cake mix Buy
  • 1 cup shredded carrot
  • 1/2 cup frozen (or fresh) pineapple chunks
  • 1/3 cup raisins
  • 1/2 cup walnuts (optional)
  • 1 package It's Wholesome vanilla frosting mix (optional) Buy


  1. Preheat oven to 350°F and grease a loaf pan.
  2. Whisk together milk, cider vinegar and oil.
  3. Add pumpkin puree, whisk well.
  4. Add chai spice cake mix and whisk well until smooth.
  5. Add pineapple, carrot, raisins, and walnuts (if using) and stir to blend into batter.
  6. Pour batter into prepared pan. Bake 40-50 minutes.
  7. Let cool for 10 minutes and then transfer to a cooling rack.
  8. While baking, prepare frosting according to the directions (if using).
  9. When loaf has cooled 100%, frost with frosting.
  10. Store covered in an airtight container for up to four days.