- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 187.0
- Total Fat: 3.1 g
- Cholesterol: 31.2 mg
- Sodium: 247.5 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 1.2 g
- Protein: 3.1 g
harvest pumpkin-pineapple breadSubmitted by: KIMZIE
2 1/2 c - sugar
1/2 c - butter (I used I can't believe it's not butter)
15 oz - canned pumpkin
8 1/4 oz - canned crushed pineapple (undrained)
4 - large eggs (1 c - egg beaters)
2 1/2 c -white flour
1 c- whole wheat flour
2 tsp - baking powder
1 tsp - baking soda
2 tsp - pumpkin pie spice
1 tsp - salt
Mix dry ingredients together and slowly add to pumpkin mixture.
Pour into (2) non-stick spray coated loaf pans. Bake at 350 for 55 - 65 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user KIMZIE.
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Member Ratings For This Recipe
Excellent! I made 12 muffins (1/2 the recipe):
1c sugar, .25c butter, 1c (275g) pumpkin puree, .5c (145g) crushed pineapple, 2 eggs, 1c AP flour, .5c quick oats, 1t bpowder, .5t bsoda, .25t allspice, .75t cinnamon, .25t ginger, .25t nutmeg. 12 paper-lined muffins - 350* for 30 min. Light and tasty! - 11/8/09
this tastes so nice & is moist too! one little comment... is it 2 1/2 cups sugar? it's not clear, but that's what I put in my recipe. - 12/17/08
Reply from KIMZIE (12/17/08)
Sorry about that, you are correct - it is 2 & 1/2 cups of sugar.
Thanks for pointing that out to me :-) I fixed it.
just wondering if it needs icing or is it good this way - 10/6/08
Reply from KIMZIE (10/6/08)
I served it this way but you could dust it with powdered sugar.