Harvest Pumpkin-Pineapple Loaf
Harvest Pumpkin-Pineapple Loaf ~ Made in Cindy's Kitchen "Just North of Wiarton & South of the Checkerboard".
Recipe Source: http://www.mealtime.org/.
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, slightly beaten
3 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
Confectioners' sugar (optional)
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 60 minutes
Preparation:
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.
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.
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.
Servings: 16
NOTE: This recipe Yielded 3 small loaf pans; fill each pan half full with batter, then bake for 45 min. Times may vary due to different Oven temps.
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