Harvest Pumpkin-pineapple Loaf |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
With canned pumpkin and pumpkin pie spice, this bread is bursting with fall flavors - and vitamin A, too! Ingredients:
non-stick cooking spray |
2 1/2 cups sugar |
1 stick (8 tablespoons) butter, softened |
1 can (15 ounces) solid-pack pumpkin |
1 can (8 1/4 ounces) 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. Preparation Time: Approximately 15 minutes
2. Cook Time: Approximately 60 minutes
3. Preparation:
4. 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.
5. 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.
6. 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.
7. Servings: 16
8. 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
|
|