Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

This bread has a moist cake-like texture. The addition of pineapple just kicks up the flavors. I use Splenda with a teaspoon of maple flavoring to get brown sugar taste but reg sugar and reg pudding will be fine. The oven temp is 300 degrees. I also use the mini loaf pans. This will make 20-24 mini loafs.

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees.
  2. Spray loaf pans (regular or minis)with pan spray.
  3. Mix together flours, puddings,baking powder,soda,salt,cinnamon & nutmeg. Set aside.
  4. In mixing bowl,cream butter and sugar.
  5. Add buttermilk,eggs,vanilla and maple. Mix well.
  6. Add pumpkin and pineapple. Mix just until combined.
  7. Add dry mix slowly to wet. Mix until just combined, scraping down bowl well.
  8. Add optional ingredients now.
  9. Pour batter into prepared pans. Bake regular loafs for 1 hour 10 minutes, minis for about 30 minutes. Start testing at 45 minutes for loafs and 15 for minis. Bread is done when toothpick inserted in center comes out clean. Do not over cook.

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