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Pumpkin Pineapple Bread


  • Serves 8-10.


  • 1-1/2 cups all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 2 heaping Tablespoons wheat germ
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 cup pumpkin pie filling
  • 8 oz. crushed pineapple, well-drained, reserving juice for topping
  • 2 Tablespoons canola oil
  • 1 egg white
  • Topping
  • 1 cup powdered sugar
  • 1/4 cup pineapple juice
  • 2 Tablespoons milk


Combine flour, brown sugar, wheat germ, baking powder, baking soda, and cinnamon in large mixing bowl. Mix together pumpkin pie filling, pineapple, oil, and egg white in a separate mixing bowl. Stir pumpkin mixture until fluffy. Add pumpkin mixture to dry mixture and thoroughly blend. Pour into a 9 x 5-inch loaf pan that has been sprayed with cooking spray and lightly floured. Bake at 350° for 50 minutes. Cool on wire rack about 15 minutes. Remove from pan if desired. Drizzle with topping while warm. Serve warm or chilled. Keeps well in refrigerator, covered.


Combine powdered sugar, juice, and milk in small mixing bowl. Stir with fork to make a thoroughly blended thin paste. Drizzle over warm bread, cake, or muffins.

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