Harvest Pumpkin-Pineapple Loaf

By Hklbrries

If desired, walnuts may be added. Prepare recipe as directed, stirring in 1 cup coarsely chopped walnuts when adding dry ingredients.

Ingredients

• Nonstick cooking spray
• 2 1/2 cups granulated sugar
• 1/2 cup (1 stick) butter or margarine, softened
• 1 (15 ounce) can pumpkin
• 1 (8 1/4 ounce) 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
• Powdere sugar, optional

Preparation

Step 1

Heat oven to 350 F. Lightly spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray. In mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple and eggs; beat well. Set aside. In 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.