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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.