Best 2 Pumpkin Pineapple Bread Recipes

Indulge your taste buds with the tantalizing Pumpkin Pineapple Bread, a culinary delight that harmoniously blends the earthy sweetness of pumpkin with the vibrant tanginess of pineapple. Embark on a delectable journey as we unveil the secrets behind this irresistible treat, along with three additional recipes that will tantalize your senses. Discover the classic Pumpkin Bread, a timeless favorite that embodies the essence of fall flavors. Delve into the delectable depths of Chocolate Chip Pumpkin Bread, where rich chocolate chips dance amidst moist pumpkin-spiced batter. Last but not least, succumb to the irresistible charm of Pineapple Upside Down Cake, a symphony of caramelized pineapple rings nestled atop a tender sponge cake. Prepare to be captivated by the vibrant flavors and textures that await you in this collection of exceptional recipes.

Check out the recipes below so you can choose the best recipe for yourself!

PINEAPPLE PUMPKIN BREAD

Pineapple Pumpkin Bread image

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

Ingredients

3 1/2 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 large eggs
1 cup vegetable oil
1 (15 ounce) can pumpkin
1 (8 ounce) can crushed pineapple, drained
1 cup chopped pecans

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

PUMPKIN PINEAPPLE BREAD

Pumpkin Pineapple Bread image

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

Ingredients

1 (15 ounce) can pumpkin
1 cup honey
1/2 cup oil
1/4 cup peanut butter (optional)
4 large eggs
1 teaspoon vanilla
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon salt
8 ounces pineapple chunks, drained well
1 cup raisins

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.

Tips:

To ensure an even bake, make sure your oven is preheated to the correct temperature before placing the bread in.
Use fresh ingredients for the best flavor. If you can, use canned or fresh pumpkin and fresh pineapple. Canned pineapple can be used as well, but make sure to drain it well.
Don't overmix the batter. Overmixing can make the bread tough.
If you don't have a loaf pan, you can bake the bread in a 9x13 inch baking dish. Just adjust the baking time accordingly.
This bread is delicious served warm or at room temperature. It can also be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

Pumpkin pineapple bread is a delicious and moist bread that is perfect for fall. It's easy to make and can be enjoyed by people of all ages. With its combination of pumpkin, pineapple, and spices, this bread is sure to be a hit at your next gathering. So next time you're looking for a sweet treat, give this pumpkin pineapple bread a try. You won't be disappointed!