|
|
|
 |
|
|
Harvest Pumpkin-Pineapple Loaf
|
 |
|
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
|
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.
|
 |
Preparation Time: 15 |
Serves: 16 |
| Recipe Origin: United States |
|
Submitted by: |
|
Canned Food Fan
United States |
|
|
|
|
| This recipe has been viewed 2236 times. |
|
|
|
