Pumpkin Bread with Pineapple Chunks

A moist, tropical twist on classic pumpkin bread, this Pumpkin Bread with Pineapple Chunks combines warm autumn spices with bursts of juicy pineapple. Perfect for cozy fall mornings, festive gatherings, or a quick sweet snack. Simple, flavorful, and irresistibly soft a must-try for Pumpkin Desserts, Easy Pumpkin Bread Recipe, and Fall Bread Recipes lovers!

Table of Contents

Table of Contents

4 Reasons Why You’ll Love It

1. Tropical pumpkin flavor
2. Super moist texture
3. Easy one-bowl prep
4. Perfect for gifting

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10 slices

Ingredients List

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup canned pumpkin purée
• 2 large eggs
• ¾ cup brown sugar
• ½ cup granulated sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup pineapple chunks (drained)
• ½ cup chopped walnuts or pecans (optional)

Kitchen Tools You’ll Need

• Mixing bowls
• Whisk
• Spatula
• 9×5-inch loaf pan
• Measuring cups & spoons
• Cooling rack

How to Make Step-by-Step

Step 1: Mix Dry Ingredients

Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl until evenly combined.

Step 2: Combine Wet Ingredients

In another bowl, whisk pumpkin purée, eggs, brown sugar, granulated sugar, oil, and vanilla extract until smooth.

Step 3: Fold in Pineapple

Gently stir in the pineapple chunks (well-drained) and chopped nuts if using.

Step 4: Combine and Bake

Add the dry ingredients to the wet mixture and stir just until no dry flour remains. Pour into a greased loaf pan.

Step 5: Bake

Bake at 350°F (175°C) for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Variations to Try

• Add mini chocolate chips for a dessert-style loaf.
• Replace pineapple with grated apple for a cozy fall twist.

Storage Tips

• Store cooled bread in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to a week for longer freshness.
• Freeze individual slices for up to 2 months; thaw at room temperature.

Pro Tips

• Drain pineapple chunks thoroughly to avoid soggy texture.
• Use fresh pumpkin purée for deeper flavor.
• Add a cream cheese glaze for extra indulgence.
• Serve slightly warm with a dab of butter for best flavor.

Nutrition Facts

• Serving Size: 1 slice
• Calories: 265
• Protein: 4g
• Carbohydrates: 38g
• Fat: 11g
• Fiber: 2g
• Sugar: 23g

Disclaimer: Nutrition facts are estimated and may vary depending on ingredients and preparation method.

FAQs

Can I use fresh pineapple?
Yes, but make sure to drain it thoroughly and pat dry with paper towels.

Can I make this recipe vegan?
Yes! Substitute eggs with flax eggs and use coconut oil instead of vegetable oil.

Can I add cream cheese filling?
Absolutely swirl in sweetened cream cheese before baking for a pumpkin-cream cheese loaf.

Can I bake this in mini loaves?
Yes, just reduce baking time to around 25–30 minutes.

Closing Notes

This Pumpkin Bread with Pineapple Chunks is a tropical twist on a fall favorite simple, moist, and beautifully aromatic. Whether for breakfast, dessert, or gifting, it’s the perfect sweet touch for any season. Enjoy every bite of this warm, spiced delight.