Pumpkin Pineapple Bread

Recipe by Brenda.
READY IN: 1hr 10mins
SERVES: 16
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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