As I’m posting this recipe for a fall goodie, they’re forecasting temperatures over 100 degrees everyday for the rest of this week. Ahhh…gotta love the desert life! 🙂
Even though it still feels a little like summer here, I certainly can’t put off fall baking. In fact, I did a lot of “pumkin’ bakin'” this past Saturday, much to the delight of the boys (including the big one) in my family.
This is just a basic pumpkin recipe that I bumped up, “aloha style”.
After visiting with hubby’s mom and aunt on Friday and talking about Hawaii, I couldn’t get Hawaii off my mind. I needed to make some pumpkin bread for my little pumpkins, so I thought I would make my traditional pumpkin bread with a touch of Hawaiian flare.
Aloha Pumpkin Bread
- 1 1/2 cups brown sugar
- 1 cup pumpkin
- 2/3 cup canola oil
- 2 eggs
- 1/4 cup water
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 8 ounces canned pineapple tidbits or slices cut into bite-sized pieces
- 1 1/4 cups shredded coconut
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees and spray loaf pan with cooking spray.
- In a large bowl combine sugar, pumpkin, canola oil, eggs and water.
- In a smaller bowl stir together flour, baking soda, nutmeg, cinnamon and ginger. Add to pumpkin mixture and stir until combined.
- Fold in pineapple, coconut and walnuts.
- Pour into loaf pan and bake for 50-60 minutes or until done.
*If needed, cover with foil for last 15 minutes to prevent over-browning.