Pumpkin Pineapple Bread

Directions

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.