Best Harvest Pumpkin Pineapple Loaf Recipes

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HARVEST PUMPKIN-PINEAPPLE LOAF



HARVEST PUMPKIN-PINEAPPLE LOAF image

Categories     Bread     Vegetable

Yield 16 servings

Number Of Ingredients 11

Non-stick cooking spray
2 1/2 cups sugar
1 stick (8 tablespoons) butter, softened
1 can (15 ounces) solid-pack pumpkin
1 can (8 1/4 ounces) crushed pineapple in juice (juice reserved)
4 large eggs
3 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
Confectioners' sugar (optional)

Steps:

  • Preparation Time: Approximately 15 minutes Cook Time: Approximately 60 minutes Preparation: Heat oven to 350°F. Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray. Beat sugar and butter in a bowl until blended. Add pumpkin, pineapple and eggs; beat well. Set aside. Combine flour, baking soda, pumpkin pie spice and salt in a separate bowl; stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened. Divide batter between the prepared pans; spread evenly. Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes. Remove from pans and cool on wire racks. Sprinkle with confectioners' sugar, if desired. Servings: 16 Nutritional Information Per Serving: Calories 310; Total fat 7g; Saturated fat 4g; Cholesterol 70mg; Sodium 320mg; Carbohydrate 56g; Fiber 2g; Protein 5g; Vitamin A 80%DV*; Vitamin C 2%DV; Calcium 2%DV; Iron 10%DV * Daily Value

HARVEST PUMPKIN-PINEAPPLE LOAF



Harvest Pumpkin-Pineapple Loaf image

With canned pumpkin and pumpkin pie spice, this bread is bursting with fall flavors -- and vitamin A, too!

Provided by cannedfood

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 11

nonstick cooking spray
2 1/2 cups sugar
1/2 cup butter, softened
1 (15 ounce) can solid-pack pumpkin
1 (8 1/4 ounce) can crushed pineapple in juice (juice reserved)
4 large eggs
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
confectioners' sugar (optional)

Steps:

  • Heat oven to 350°F Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray. Beat sugar and butter in a bowl until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
  • Combine flour, baking soda, pumpkin pie spice and salt in a separate bowl; stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened. Divide batter between the prepared pans; spread evenly.
  • Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes. Remove from pans and cool on wire racks. Sprinkle with confectioners' sugar, if desired.
  • Variation: If desired, walnuts may be added to the batter. Just prepare recipe as directed, stirring in one cup coarsely chopped walnuts when adding the dry ingredients.
  • Nutritional Information Per Serving:
  • Calories 310; Total fat 7g; Saturated fat 4g; Cholesterol 70mg; Sodium 320mg; Carbohydrate 56g; Fiber 2g; Protein 5g; Vitamin A 80%DV*; Vitamin C 2%DV; Calcium 2%DV; Iron 10%DV.
  • * Daily Value.

Nutrition Facts : Calories 305.7, Fat 7.3, SaturatedFat 4.1, Cholesterol 61.8, Sodium 372.4, Carbohydrate 56.4, Fiber 1, Sugar 33.8, Protein 4.8

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