Pineapple Pumpkin Bread

Coffee lover's Note:

I found this recipe in a Paula Deen's cookbook. This is really moist, and the added pineapple makes a difference.

• Total Time: 48 mins
• Prep Time: 10 mins
• Cook Time: 38 mins

Ingredients:

Serves: 12

Yield: 2.0 loaves

• 3 ½ cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 4 large eggs
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin
• 1 (8 ounce) can crushed pineapple , drained
• 1 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees. Spray 2 (9x5) loaf pans with non-stick baking spray with flour.
2. In large bowl, combine flour, sugar, baking powder. baking soda, cinnamon, ginger, salt, and nutmeg. Add eggs and oil, beat at low speed with an electric mixer until smooth. Stir in pumpkin, pineapple, and pecans.
3. Pour batter evenly into prepared pans. Bake for 38 to 42 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.