Pumpkin Pineapple Bread

Quick and easy breads

½ c whole wheat flour
¾ cup quick-cooking oats
½ cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoon pumpkin pie spice
1 (8 ox) can crushed pineapple packed in juice, undrained
1 cup cooked, mashed pumpkin
½ cup chopped pecans (optional)

Combine the flour, oats, sugar, baking soda, baking powder and pumpkin pie spice and stir to mix well, add the pineapple, including the juice and the pumpkin and stir just until the dry ingredients are moistened. Fold in the nuts, if desired. Coat a 8 x 4 inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan and bake at 350 degrees 45 to 50 minutes or just until a wooden toothpick inserted in the center of the loaf come out clean. Remove the bread from the oven and let sit for 10 minutes. Invert the loaf onto a wire rack, turn right side up and cool before slicing and serve.
Yield 16 slices, calories 84 Fat 5g , Protein 2.5grams, carbohydrates 17 grams


Here is a great simple and easy recipe for the holidays. Great for pot luck parties and the good news you can make it in advance.
Serve at you brunch or breakfast you can add cream cheese and enjoy.

Check out my ebook Laura’s Light & Luscious Cuisine at
Recipes from www.clubcreavalle.com