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Ingredients
- No-stick cooking spray
- 2 1/2 cups granulated sugar
- 1/2 cup butter or margarine, softened
- 1 (15 ounce) can pumpkin
- 1 (8 1/4 ouce) can crushed pineapple in juice, undrained
- 4 large eggs
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp salt
- Powdered sugar, optional
Details
Servings 16
Preparation
Step 1
Heat oven to 350 F. Lightly spray two 8 1/2 x4 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 until dry ingredients are just moistened. Divide batter into prepared pans; spread evenly.
Bake 55 to 65 minutes, or until wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely. Lightly sprinkle powdered sugar over tops, if desired.
Tip: If desired, walnuts may be added. Prepare recipe as directed, stirring in 1 cup coarsely chopped walnuts when adding dry ingredients.
Nutrition Information:
Per serving (1/16 of recipe)
312 calories
8 g fat
69 mg cholesterol
360 mg sodium
57 g carbohydrates
2 g fiber
5 g protein
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