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Harvest Pumpkin Pineapple Loaf

With canned pumpkin and pumpkin pie spice, this bread is bursting with fall flavors -- and vitamin A, too!

Recipe by Canned Food Alliance
hawaiian, breakfast, nut free, vegetarian, brunch, halloween, memorial day


  • Non-stick cooking spray
  • 2 1/2 cups sugar 1 stick (8 tablespoons) butter, softened
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (8 1/4 ounces) crushed pineapple in juice (juice reserved)
  • 4 large eggs, slightly beaten
  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt Confectioners' sugar (optional)


  1. Heat oven to 350°F.
  2. Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray.
  3. Beat sugar and butter in a bowl until blended.
  4. Add pumpkin, pineapple and eggs; beat well.
  5. Set aside.
  6. 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.
  7. Divide batter between the prepared pans; spread evenly.
  8. Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean.
  9. Cool for 5 minutes.
  10. Remove from pans and cool on wire racks.
  11. Sprinkle with confectioners' sugar, if desired.