Harvest Pumpkin-Pineapple Loaf |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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With canned pumpkin and pumpkin pie spice, this bread is bursting with fall flavors - and vitamin A, too! Ingredients:
nonstick cooking spray |
2 1/2 cups sugar |
1/2 cup butter, softened |
1 (15 ounce) can solid-pack pumpkin |
1 (8 1/4 ounce) can crushed pineapple in juice (juice reserved) |
4 large eggs |
3 1/2 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons pumpkin pie spice |
1 teaspoon salt |
confectioners' sugar (optional) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Nutritional Information Per Serving:
6. 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.
7. * Daily Value.
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