Sweet: Harvest Pumpkin-Pineapple Loaf
Source of Recipe
Canned Food Alliance
List of Ingredients
Nonstick cooking spray
21/2 cups granulated sugar
1/2 cup (1 stick) butter or margarine, softened
15-ounce can pumpkin
81/4-ounce can crushed pineapple in juice, undrained
4 large eggs
31/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
Powdered sugar (optional)
Recipe
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.
Tip: If desired, walnuts may be added. Prepare recipe as directed, stirring in 1 cup coarsely chopped walnuts when adding dry ingredients.
Makes 16 servings.
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