Harvest Pumpkin Pineapple Loaf Recipes

HARVEST PUMPKIN-PINEAPPLE LOAF

Steps:

• Heat oven to 350°F Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray. Beat sugar and butter in a bowl until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
• Combine flour, baking soda, pumpkin pie spice and salt in a separate bowl; stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened. Divide batter between the prepared pans; spread evenly.
• Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes. Remove from pans and cool on wire racks. Sprinkle with confectioners' sugar, if desired.
• Variation: If desired, walnuts may be added to the batter. Just prepare recipe as directed, stirring in one cup coarsely chopped walnuts when adding the dry ingredients.
• Nutritional Information Per Serving:
• Calories 310; Total fat 7g; Saturated fat 4g; Cholesterol 70mg; Sodium 320mg; Carbohydrate 56g; Fiber 2g; Protein 5g; Vitamin A 80%DV*; Vitamin C 2%DV; Calcium 2%DV; Iron 10%DV.
• * Daily Value.

ALBERTA 4H PUMPKIN HARVEST LOAF

Steps:

• Cream butter and sugar in bowl. Beat in eggs, one at a time until smooth. Stir in pumpkin. In another bowl, combine just until moistened. Spoon into 9 x 5 x 3 " loaf pan. Bake at 350 for 1 hour until tested done. After 10 minutes cooling time, turn loaf out on to cooling rack. Makes 1 loaf.

PINEAPPLE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees. Spray 2 (9x5) loaf pans with non-stick baking spray with flour.
• In large bowl, combine flour, sugar, baking powder. baking soda, cinnamon, ginger, salt, and nutmeg. Add eggs and oil, beat at low speed with an electric mixer until smooth. Stir in pumpkin, pineapple, and pecans.
• Pour batter evenly into prepared pans. Bake for 38 to 42 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

HARVEST BREAD

Steps:

• Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

REALLY MOIST PINEAPPLE LOAF

Steps:

• Set oven to 350 degrees. Grease a 9 x 5-inch loaf pan (can use mini loaf pans also).
• In a bowl, cream butter, sugar, egg and rind for about 3-4 minutes).
• Add in orange juice concentrate; beat well until combined.
• Sift together flour, baking soda and salt.
• Add to the creamed mixture until combined.
• Stir in the crushed pineapple with juice.
• Add in nuts.
• Transfer to prepared baking pan.
• Bake for about 45 minutes, or until cake tests done.

HARVEST PUMPKIN PIE

Steps:

• Beat eggs.
• Add pumpkin, spices and salt.
• Blend in milk.
• Pour into pie crust.
• Bake 425°F for 15 minutes.
• Reduce heat to 350°F and bake for 45 minutes.
• Test center of pie with toothpick, must come out clean.
• Enjoy!