Pineapple Pumpkin Bread brings together flavorful pineapple and canned pumpkin for a super moist, rich, decadent loaf that is super easy to make and even better enjoyed!
Do pineapple and pumpkin go together?
I’m not sure if that has ever been asked – however, I can tell you that I stood in front of my pantry just days ago and had that discussion with myself.
It went kind of like this…
“Hmm. I have pumpkin. I can make pumpkin bread. Gosh, I love pumpkin bread!”
“I wonder how I can switch up this bread… I don’t have chocolate chips. I wonder … can I use walnuts? Yeah, I can probably do that. I’m not feeling’ nutty today. I wonder if I can use pineapple. I bet nobody has ever done that.”
Onward I went!
I actually had a can of pineapple in the fridge from a recipe I had made the day prior. Instead of tossing it, I decided to toss this can in the blender and transform it from pineapple chunks to crushed pineapple.
(Just in case you didn’t know this, you can do that. It’s SO stinkin’ easy.)
And just like that, this bread was born.✨😉
Let me tell you right off the bat: this bread is MOIST. It’s delicious. It’s pumpkin-happiness and pineapple-happiness all wrapped up into bread. And it’s even better slathered in butter. Yum and yum!
Pumpkin Pineapple Bread
This bread makes one regular size loaf (I had an 8×4 pan) and one mini loaf (5×3). I love the end result, because it gives my kids and I a loaf to eat, and allows us to wrap and give the mini loaf to another family.
Or, in our case, we wrap it up, and place in a gift bag with a bottle of cold water and give to one of the homeless people on the corner right down from our house. Our gift-giving has never been ill-received, in fact, my kids have done this now for the last few years and we occasionally will make dog treats and give them a batch for their dog, too.
The crushed pineapple in this recipe replaces what would have been water, and gives it a significant twist in flavor.
The result is a super moist loaf that’s absolutely rich in pumpkin flavor and perfect for enjoying at breakfast with coffee.
Wait a second …. who am I fooling?
You could eat this bread at any point in the day and it would instantly lift your mood. ❤️🎃
I hope you enjoy this bread as much as my kids and I do – it’s definitely a keeper!
Pineapple Pumpkin Bread
- 1 loaf pan, 8x4 (10 servings)
- 1 small loaf pan, 5x3 (6 servings)
- 1.5 C granulated sugar
- 1.5 C all purpose flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1 tsp ground cinnamon
- 1/3 C oil or, sub butter/margarine
- 2 eggs
- 1 C pumpkin not pumpkin pie mix
- 1/3 C crushed pineapple and juice
- 1/2 C nuts
- Preheat oven to 350 degrees F. Grease and flour both loaf pans. Set aside.
- Sift sugar, flour, baking powder, baking soda, salt, ginger and cinnamon together. Set aside.
- Cream together oil/butter and eggs. Stir in pumpkin and pineapple.
- Add dry ingredients and mix well. Add nuts at this point, if desired.
- Pour into loaf pans. Bake at 350 for 50-55 minutes. Remove from oven and allow to cool for 10-15 minutes. Remove from pan.
- Serve slightly warm or store and serve the next day.
Did you try this recipe? If you did, please take a second to rate the recipe and leave a review in the comments.