Harvest Pumpkin Pineapple Loaf

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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.


	\| home \| back to Recipes \| 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.