For even more flavor, spread light process cream cheese product on slices of Carrot-Pineapple Bread.
1 (6-inch) loaf.
Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Gently fold in carrot and pineapple.
Spoon batter into a 6- x 3- x 2-inch loafpan coated with cooking spray. Bake at 350° for 35 to 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; remove from pan, and let cool on a wire rack.