Harvest Pumpkin-pineapple Loaf

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• nonstick cooking spray
• 2 1/2 cups sugar
• 1/2 cup butter, softened
• 1 (15 ounce) can solid-pack pumpkin
• 1 (8 1/4 ounce) can crushed pineapple in juice (juice reserved)
• 4 large eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• confectioners' sugar (optional)

Recipe

• 1 heat oven to 350°f lightly spray two, 8 1/2x4-inch loaf pans with cooking spray. beat sugar and butter in a bowl until blended. add pumpkin, pineapple and eggs; beat well. set aside.
• 2 combine flour, baking soda, pumpkin pie spice and salt in a separate bowl; stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened. divide batter between the prepared pans; spread evenly.
• 3 bake for 55 to 65 minutes or until a tester inserted in the center comes out clean. cool for 5 minutes. remove from pans and cool on wire racks. sprinkle with confectioners' sugar, if desired.
• 4 variation: if desired, walnuts may be added to the batter. just prepare recipe as directed, stirring in one cup coarsely chopped walnuts when adding the dry ingredients.
• 5 nutritional information per serving:
• 6 calories 310; total fat 7g; saturated fat 4g; cholesterol 70mg; sodium 320mg; carbohydrate 56g; fiber 2g; protein 5g; vitamin a 80%dv*; vitamin c 2%dv; calcium 2%dv; iron 10%dv.
• 7 * daily value.