Harvest Pumpkin Pineapple Loaf Recipes

HARVEST PUMPKIN-PINEAPPLE LOAF

Steps:

• Heat oven to 350°F Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray. Beat sugar and butter in a bowl until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
• Combine flour, baking soda, pumpkin pie spice and salt in a separate bowl; stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened. Divide batter between the prepared pans; spread evenly.
• Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes. Remove from pans and cool on wire racks. Sprinkle with confectioners' sugar, if desired.
• Variation: If desired, walnuts may be added to the batter. Just prepare recipe as directed, stirring in one cup coarsely chopped walnuts when adding the dry ingredients.
• Nutritional Information Per Serving:
• Calories 310; Total fat 7g; Saturated fat 4g; Cholesterol 70mg; Sodium 320mg; Carbohydrate 56g; Fiber 2g; Protein 5g; Vitamin A 80%DV*; Vitamin C 2%DV; Calcium 2%DV; Iron 10%DV.
• * Daily Value.

PINEAPPLE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees. Spray 2 (9x5) loaf pans with non-stick baking spray with flour.
• In large bowl, combine flour, sugar, baking powder. baking soda, cinnamon, ginger, salt, and nutmeg. Add eggs and oil, beat at low speed with an electric mixer until smooth. Stir in pumpkin, pineapple, and pecans.
• Pour batter evenly into prepared pans. Bake for 38 to 42 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

PUMPKIN PINEAPPLE BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease 2, 9x5 loaf pans. Set Aside.
• In a medium bowl add flour, baking powder, baking soda, cinnamon, ground cardamom, and salt. Mix lightly by hand and set aside.
• On a cutting board run a chefs knife through the pineapple chunks a few times to cut into smaller pieces. Maybe quartered at most. Pat Dry. Set aside.
• In a large mixing bowl add pumpkin, honey, oil, peanut butter, eggs, and vanilla. Mix well with a hand mixer until the oil is well incorporated.
• Add the flour mixture to the pumpkin mixture and mix on low to medium speed just until flour mixture is well blended.
• Stir in chopped pineapple and raisins by hand.
• The batter will be thick.
• Divide batter evenly into 2 9x5 loaf pans.
• Bake for 50-55 minutes. Cooking times may vary by oven.
• Loaves are done when a toothpick inserted in the center of the loaf comes out completely clean. My loaves took 55 minutes.
• Cool in pans on a cooling rack for 30 minutes and then remove loaves to cooling racks to cool completely.