Harvest Pumpkin-Pineapple Loaf

Submitted by Chef #1365024

"With canned pumpkin and pumpkin pie spice, this bread is bursting with fall flavors -- and vitamin A, too!"

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 16

ingredients

• 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)

directions

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.