For security, click here to clear your browsing session to remove customer data and shopping cart contents, and to start a new shopping session. 

The web browser you are using is out of date and no longer supported by this site. For the best experience, please consider updating your browser to the latest version.
Buy Online Pick Up in Store Now available - Tractor Supply Co.
Navigate to Shopping Cart
Cart Item Count
Make My Store

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?


Click "YES" to clear all the customer data, cart contents and start new shopping session.

Your current shopping session will get automatically reset in seconds.
If you are still active user then please click "NO"

Changing your store affects your localized pricing. This includes the price of items you already have in your shopping cart. Are you sure you want to change your store?

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?

  • To view pricing.
  • To make purchases online.
  • To check availability of Pickup In Store items and Delivery Services.

click here
We do not share this information with anyone.For details,please view our Privacy Policy

Please enable your microphone.


We Are Listening...

Say something like...

"Show me 4health dog food..."

You will be taken automatically
to your search results.


Your speech was not recognized

Click the microphone in the search bar to try again, or start typing your search term.


We are searching now

Your search results
will display momentarily...

Pineapple Pumpkin Bread - Tractor Supply Co.

Pineapple Pumpkin Bread

Lorraine Darocha’s bread recipe is a versatile one. “If you like the bread very mild, omit the spices,” writes Lorraine, of Mountain City, Tenn.

  • 1 can (20 oz.) crushed pineapple
  • 1 egg, beaten
  • 1 cup canned pumpkin
  • ¼ cup margarine, melted
  • 1 cup sugar
  • 2¾ cup flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1½ tsp. pumpkin pie spice*
  • 1¼ tsp. salt
  • 1 cup raisins, optional
  • ½ cup chopped walnuts, optional

*If no mixed spice, use

  • 1 tsp. cinnamon
  • ¼ tsp. ginger
  • 1⁄8 tsp. cloves
  • 1⁄8 tsp. nutmeg
  1. Mix pineapple, egg, pumpkin, and margarine. Blend in sugar.
  2. Mix dry ingredients and fold well into the first mixture.
  3. Stir in raisins and walnuts.
  4. Bake in a greased and floured 3”x6”x2” loaf pan at 350 degrees for 45-50 minutes or until toothpick pulls out dry. Cool on rack 5 minutes. Bake small loaves for 20-25 minutes.
  5. Turn out of pan and cool completely.
  6. Store in refrigerator between servings.

Makes one large loaf or three small loaves.