Recipes & How-To's
Pineapple Pumpkin Bread

Pineapple Pumpkin Bread

Pumpkin and pineapple may not seem like the most natural match, but they complement each other beautifully! Use them together in this spicy quick bread.

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Cook time

1 hr 5 mins

Recipe Difficulty

Medium

Yield

Makes 2 loaves

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 cup salted butter, softened
  • 2 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla
  • 1 can (14 oz/398 mL) pure pumpkin
  • 1 can (8 oz/227 mL) crushed pineapple, undrained
  • 1 cup chopped walnuts or pecans

Directions

  1. Preheat oven to 350°F.
  2. Combine flour, baking soda, cinnamon, salt, ginger and nutmeg in a bowl; set aside.
  3. Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Add vanilla and pumpkin and beat until thoroughly blended. Fold in pineapple. Add flour mixture and stir just until blended. Do not overmix. Fold in walnuts.
  4. Spoon batter evenly into two greased 9x5 inch loaf pans.
  5. Bake until a cake tester inserted in centre comes out clean, about 60 - 65 minutes. Cool in pans for 5 minutes. Invert loaves onto racks and cool completely. May be frozen for up to 1 month.

Tip: Do not drain the pineapple in this recipe. Raisins may be used in place of nuts.

Nutritional analysis per serving

*Ingredient not included in nutritional analysis.

160 calories, 5.3 g fat, 3 g protein, 26 g carbohydrate, 1 g fibre, 192 mg sodium