Harvest Pumpkin-pineapple Loaf Recipe

Harvest Pumpkin-pineapple Loaf

From canned_food_fan 14 years ago

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

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.
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.
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.
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.
Nutritional Information Per Serving:
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
* Daily Value
COURTESY OF MEALTIME.ORG

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" It was excellent "
momo_55grandma ate it and said...
wow luv this one thanks bunches
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" It was excellent "
debbie919 ate it and said...
Love it, thanks! Five forks...
Deb
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" It was excellent "
cuzpat ate it and said...
Sound good
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canned_food_fan Pittsburgh, PA

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Reviewed by 3 people