Recipe by Brenda.
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!
Top Review by Deb's Recipes
Texture, shape, and moistness of this quick bread were all very good. But we thought the loaf had too many competing flavors. The peanut butter tasted too prominent and the cardamom was distracting. This is a good recipe that could be improved with a little fine tuning.
- 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
Directions See How It's Made
- 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.