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Pineapple Pumpkin Bread
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- #95280
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
3 1/2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 large eggs
1 cup vegetable oil
1 can (16 ounce size) pumpkin
1 can (8 ounce size) crushed pineapple, drained
1 cup chopped pecans
directions
Preheat oven to 350 degrees F. Grease and flour 9" x 5" loaf pans.
In a large bowl, combine flour and next 7 ingredients. Add eggs and oil; beat well. Stir in pumpkin, pineapple and pecans. Pour batter evenly into prepared pans.
Bake 35 to 40 minutes or until a tester inserted in center comes out clean.
added by
jlows
nutrition data
202 calories, 10 grams fat, 26 grams carbohydrates, 3 grams protein per slice. This recipe is low in sodium.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
February 11, 2010
I prepared this for an office tea party and people went mad over it. I did change it a bit by leaving in some juice, adding walnuts and a 1/4 tsp. cloves, and a 1/4 additional nutmeg and ginger because I like it spicy. However, it takes way longer than 35 minutes I baked it for 60 minutes.
This EVENTUALLY turned out to be pretty tasty. However, there is NO WAY ON THIS GREEN EARTH THAT THESE LOAVES COOK IN 35 MINUTES. Mine needed to be baked 60 minutes in my professional oven.