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Harvest Pumpkin Pineapple Loaf
2 1/2 c sugar
1/2 c (1 stick) butter or margarine, softened
1 can (15 ounces) pumpkin
1 can (8 1/4 ounces) crushed pineapple in juice, undrained
4 large eggs
3 1/2 c all-purpose flour
2 tsp baking soda
2 tsp pumpkin-pie spice
1 tsp salt

Heat oven to 350 degrees. Lightly grease two 8 1/2-by-4 1/2-inch loaf pan. In a mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple and eggs; beat well. Set aside. In a medium bowl, combine flour, baking soda, pumpkin-pie spice and salt; add to pumpkin mixture, mixing just until dry ingredients are moistened. Divide batter into prepared pans and spread evenly. Bake 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely.
Recipe featured in Bread Daily on 10/08/01.