|Low calorie whole wheat bread slices||8 , torn into pieces|
|Instant nonfat dry milk powder||1 1⁄3 Cup (21.33 tbs)|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Double acting baking powder||2 1⁄2 Teaspoon|
|Canned pumpkin puree||2 Cup (32 tbs)|
|Canned crushed pineapple||2 Cup (32 tbs), drained, reserve 1/2 cup juice|
|Eggs||2 Large, lightly beaten|
|Vegetable oil||2 Tablespoon|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
1. Preheat oven to 350°F. Spray 13-by-9-inch baking pan with nonstick cooking spray; set aside.
2. In large bowl, combine bread, milk powder, sugar, flour, and baking powder.
3. In medium bowl, combine remaining ingredients until well blended. Pour into bread mixture; stir until thoroughly combined.
4. Pour mixture into prepared pan. Bake until golden brown and knife inserted in center comes out clean, about 40 minutes. Cool in pan on rack.