Pumpkin Pineapple Loaf

By Rpaulin_

Ingredients

• Nonstick cooking spray
• 2 1/2 cups sugar
• 1/2 cup (1 stick) butter
• 1 can (15 ounces) pumpkin
• 1 can (8 1/4 counces) crushed pineapple in juice, undrained
• 4 large eggs
• 3 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons pumpkin-pie spice
• 1 teaspoon salt

Details

Servings 16

Preparation

Step 1

Preheat oven to 350 degrees.
Lightly spray two 8 11/2 by 4 1/2 inch loaf pans with cooking spray.

In a mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple and eggs, beat well. Set aside.

In a medium bowl, combine flour, baking soda, pumpkin pie spice and salt; add to pumpkin mixture mixing just until dry ingredients are moistened. Add 1 cup of coarsely chopped walnuts, if desired, at this point.

Divide batter into prepared pans and spread evenly. Bake 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely.

Lightly sprinkle powdered sugar over tops, if desired