I found this recipe in one of my "church" cookbooks. It is called pumpkin bread in the recipe book, but I added pineapple to the recipe name also. My friend, Peggy, submitted the recipe, but I'm not sure where it originated. I was just thrilled to be able to use up the crushed pineapple sitting in the refrigerator! I was also able to use up a container of pumpkin puree from my freezer. What I like the most about this recipe is that the bread doesn't taste like pumpkin. It has a sweet, tropical taste. I made 3 smaller loaves from this recipe.
Pumpkin Pineapple Bread
2 1/2 c. sugar (you could reduce this slightly)
1 c. oil (you can get away with 3/4 c. oil successfully)
2 c. pumpkin
1 1/2 c. crushed pineapple with juice
3 1/2 c. flour
1 tsp each: cinnamon, cloves (I omitted this), nutmeg
3 tsp baking soda
1 1/4 tsp salt
1 c. chopped nuts (optional)
Combine wet ingredients and mix well. Combine dry ingredients, mix, and add to the wet ingredients. Put into 2 loaf pans, or 3 smaller loaf pans. Bake 1 hour at 350*. Remove from pans and let cool.