PUMPKIN PINEAPPLE BREAD
Deliciously moist loaves chocked full of goodness. Great as a snack or tucked into lunch boxes. We loved this with our morning coffee. The ingredients are most often in my pantry/fridge so I can whip this up on a whim. Enjoy!
Provided by Brenda.
Categories Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Grease 2, 9x5 loaf pans. Set Aside.
- In a medium bowl add flour, baking powder, baking soda, cinnamon, ground cardamom, and salt. Mix lightly by hand and set aside.
- On a cutting board run a chefs knife through the pineapple chunks a few times to cut into smaller pieces. Maybe quartered at most. Pat Dry. Set aside.
- In a large mixing bowl add pumpkin, honey, oil, peanut butter, eggs, and vanilla. Mix well with a hand mixer until the oil is well incorporated.
- Add the flour mixture to the pumpkin mixture and mix on low to medium speed just until flour mixture is well blended.
- Stir in chopped pineapple and raisins by hand.
- The batter will be thick.
- Divide batter evenly into 2 9x5 loaf pans.
- Bake for 50-55 minutes. Cooking times may vary by oven.
- Loaves are done when a toothpick inserted in the center of the loaf comes out completely clean. My loaves took 55 minutes.
- Cool in pans on a cooling rack for 30 minutes and then remove loaves to cooling racks to cool completely.
PINEAPPLE PUMPKIN BREAD
I found this recipe in a Paula Deen's cookbook. This is really moist, and the added pineapple makes a difference.
Provided by Coffee lover
Categories Breads
Time 48m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray 2 (9x5) loaf pans with non-stick baking spray with flour.
- In large bowl, combine flour, sugar, baking powder. baking soda, cinnamon, ginger, salt, and nutmeg. Add eggs and oil, beat at low speed with an electric mixer until smooth. Stir in pumpkin, pineapple, and pecans.
- Pour batter evenly into prepared pans. Bake for 38 to 42 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
Nutrition Facts : Calories 531.6, Fat 26.8, SaturatedFat 3.5, Cholesterol 70.5, Sodium 256.7, Carbohydrate 68.2, Fiber 2.3, Sugar 37.1, Protein 7.2
PINEAPPLE UPSIDE-DOWN PUMPKIN GINGERBREAD
Provided by Selma Brown Morrow
Categories Cake Ginger Dessert Bake Kid-Friendly Mother's Day Back to School Pineapple Spice Pumpkin Family Reunion Potluck Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 21
Steps:
- For topping:
- Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan.
- Cut off one 1/3-inch-thick round from pineapple; cut out core. Place round in syrup in pan. Stand pineapple on end. Cut lengthwise into 1/3-inch-thick slices. Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core. Arrange rounds close together in single layer in free-form design in syrup.
- For cake:
- Whisk first 6 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs, 1 at a time. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into pan.
- Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature with whipped cream.
PUMPKIN-APPLE BREAD
Combine pumpkin and your favorite spices with fresh, chopped apples in this tasty bread. Enjoy a slice with fresh fruit for breakfast or with tea or coffee for an afternoon treat! Apples vary widely in juiciness, so if your apples are juicy, go toward the longer baking time.
Provided by Bibi
Categories Pumpkin Bread
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Place an oven rack just below the center level of the oven and preheat to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray and set aside.
- Combine flour, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl; mix well.
- Beat eggs in a bowl with an electric mixer until foamy. Add white and light brown sugars and mix until well combined. Stir in pumpkin puree, oil, and vanilla until well blended. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chopped apples and pour mixture into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool in the pan on a wire rack for 15 to 20 minutes, then remove from the pan and cool completely.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 42.2 g, Cholesterol 37.2 mg, Fat 12.4 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 478.8 mg, Sugar 22.9 g
PUMPKIN PINEAPPLE CHILI
Quick and easy soup with lots of veggies and original tastes with the pineapple and pumpkin. Serve with hot corn tortillas to eat on the side. Enjoy!
Provided by The Ingalls House
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 47m
Yield 8
Number Of Ingredients 20
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread corn and pineapple onto a baking sheet.
- Broil corn and pineapple in the preheated oven until lightly browned, 2 to 4 minutes. Remove from oven.
- Heat olive oil in a skillet over medium heat; cook and stir onion, mushrooms, yellow bell pepper, carrot, garlic, chili powder, oregano, cumin, salt, and pepper in the hot oil until softened, 10 to 15 minutes.
- Combine roasted corn-pineapple mixture, onion mixture, vegetable broth, tomatoes, pumpkin puree, black beans, coconut milk, and cilantro in a large pot; bring to a boil. Reduce heat and simmer until flavors have blended, 10 to 15 minutes. Garnish each serving with Cheddar cheese.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 38.7 g, Cholesterol 3.7 mg, Fat 16.5 g, Fiber 9.4 g, Protein 9.4 g, SaturatedFat 10.8 g, Sodium 991.1 mg, Sugar 12.3 g
PUMPKIN BREAD
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. -Joyce Jackson, Bridgetown, Nova Scotia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 221 calories, Fat 10g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE LOAF
My family loves this bread for snacks or with our meals as dessert. At Christmas, I used mini loaf pans and give them as gifts. -Betty Barker, Portland, Michigan
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the pineapple, reserved juice, egg, milk and butter. Stir into the dry ingredients just until moistened. Fold in walnuts., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 248 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
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