Harvest Pumpkin-pineapple Loaf
From canned_food_fan 13 years agoIngredients
- Non-stick cooking spray shopping list
- 2 1/2 cups sugar shopping list
- 1 stick (8 tablespoons) butter, softened shopping list
- 1 can (15 ounces) solid-pack pumpkin shopping list
- 1 can (8 1/4 ounces) crushed pineapple in juice (juice reserved) shopping list
- 4 large eggs shopping list
- 3 1/2 cups all purpose flour shopping list
- 2 teaspoons baking soda shopping list
- 2 teaspoons pumpkin pie spice shopping list
- 1 teaspoon salt shopping list
- confectioners' sugar (optional) shopping list
How to make it
- Preparation Time: Approximately 15 minutes
- Cook Time: Approximately 60 minutes
- Preparation:
- 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.
- Servings: 16
- 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
People Who Like This Dish 2
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