Pineapple Pumpkin Bread

A moist and flavorful treat with fall flavors!

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Prep time 20 mins
Total time 1 hr 20 mins
Servings 16

You will need

  • 1 can (20 oz.) DOLE® Crushed Pineapple in 100% Pineapple Juice
  • 1 egg, beaten
  • 1 cup canned pumpkin
  • 1/4 cup butter, melted
  • 1 cup sugar
  • 2 3/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 1/4 teaspoon salt
  • 1 cup DOLE California Seedless Raisins
  • 1/2 cup chopped walnuts, optional

Method

  1. Preheat oven to 350°F.
  2. Mix pineapple, egg, pumpkin and butter in medium bowl. Blend in sugar and set aside.
  3. Mix dry ingredients well in a separate bowl and fold into to the first mixture.
  4. Stir in raisins and walnuts.
  5. Divide batter into two loaf pans, sprayed with vegetable cooking spray and floured.
  6. Bake 45-50 minutes or until top is golden brown or wooden pick inserted in center comes out clean.
  7. Cool completely and remove from loaf pans. Store in refrigerator for freshest taste.

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