Lost Bread Pumpkin Cake Recipe

Name: Lost Bread Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 6 slices whole wheat bread, torn into small pieces; 1 ⅓ cups non-fat powdered milk; ½ cup dark brown sugar; ¼ cup whole wheat flour; 2 ½ teaspoons baking powder; 2 cups pumpkin puree; 2 cups drained crushed pineapple, plus (20 oz can); ½ cup pineapple juice, from can; 2 eggs; 2 tablespoons vegetable oil; 1 ½ teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; ½ teaspoon cinnamon; 1 dash salt

Servings: persons

6 slices whole wheat bread, torn into small pieces
1 ⅓ cups non-fat powdered milk
½ cup dark brown sugar
¼ cup whole wheat flour
2 ½ teaspoons baking powder
2 cups pumpkin puree
2 cups drained crushed pineapple, plus (20 oz can)
½ cup pineapple juice, from can
2 eggs
2 tablespoons vegetable oil
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 dash salt

1
Preheat oven to 350 degrees.
2
Lightly grease a 9x13 glass pan.
3
In a large bowl, combine powdered milk, dark brown sugar, flour and baking powder.
4
Add bread.
5
In a second bowl, combine remaining ingredients until well blended.
6
Combine wet and dry ingredients, stirring until well mixed.
7
Pour into greased pan.
8
Bake until golden brown, about 40 minutes.
9
A knife inserted in the center should come out clean.
10
Cool about 30 minutes; serve warm with whipped cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 slices whole wheat bread, torn into small pieces, 1 ⅓ cups non-fat powdered milk, ½ cup dark brown sugar, ¼ cup whole wheat flour, and more.

Yes, Lost Bread Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lost Bread Pumpkin Cake

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