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Pineapple Pumpkin Bread
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3.86 from 7 votes

Pineapple Pumpkin Bread

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!
Course Side Dish
Cuisine American
Keyword bread, canned pumpkin, crushed pineapple, pineapple, pumpkin bread, pumpkin recipes, quick bread
Prep Time 10 minutes
Cook Time 1 hour
Cool time: 10 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 196kcal
Author Sheryl

Equipment

  • 1 loaf pan, 8x4 (10 servings)
  • 1 small loaf pan, 5x3 (6 servings)

Ingredients

  • 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

Optional:

  • 1/2 C nuts

Instructions

  • 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.

Nutrition

Calories: 196kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 160mg | Potassium: 85mg | Fiber: 1g | Sugar: 20g | Vitamin A: 650IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg