Pumpkin Pineapple Bread

• (15 ounce) can pumpkin↗1
• cup honey↗1 cup
• cup oil1⁄2 cup
• cup peanut butter (optional)↗1⁄4 cup
• large eggs↗4
• teaspoon vanilla↗1 teaspoon
• cups flour↗4 cups
• teaspoons baking powder↗2 teaspoons
• teaspoon baking soda↗1 teaspoon
• teaspoons ground cinnamon↗2 teaspoons
• teaspoon ground cardamom↗1 teaspoon
• teaspoon salt↗1 teaspoon
• ounces pineapple chunks, drained well↗8 ounces
• cup raisins↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Grease 2, 9x5 loaf pans. Set Aside.

3. 3

   In a medium bowl add flour, baking powder, baking soda, cinnamon, ground cardamom, and salt. Mix lightly by hand and set aside.

4. 4

   On a cutting board run a chefs knife through the pineapple chunks a few times to cut into smaller pieces. Maybe quartered at most. Pat Dry. Set aside.

5. 5

   In a large mixing bowl add pumpkin, honey, oil, peanut butter, eggs, and vanilla. Mix well with a hand mixer until the oil is well incorporated.

6. 6

   Add the flour mixture to the pumpkin mixture and mix on low to medium speed just until flour mixture is well blended.

7. 7

   Stir in chopped pineapple and raisins by hand.

8. 8

   The batter will be thick.

9. 9

   Divide batter evenly into 2 9x5 loaf pans.

10. 10

    Bake for 50-55 minutes. Cooking times may vary by oven.

11. 11

    Loaves are done when a toothpick inserted in the center of the loaf comes out completely clean. My loaves took 55 minutes.

12. 12

    Cool in pans on a cooling rack for 30 minutes and then remove loaves to cooling racks to cool completely.