No-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, with juice
4 large eggs
3 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
Confectioners' sugar (optional)
Heat the oven to 350 degrees F. Lightly spray two 8 1/2 by 4- inch loaf
pans with cooking spray. Beat the sugar and butter in a mixer bowl until blended. Add the pumpkin, pineapple and eggs; beat well. Set aside.
Combine the 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 the 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 the pans and cool on wire racks. Sprinkle
with confectioners' sugar, if desired.
Tip: If desired, walnuts may be added. Prepare the recipe as directed,
stirring in one (1) cup coarsely chopped walnuts when adding the dry ingredients.
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 60 minutes
Servings: 16
Nutritional Information Per Serving:
312 calories; 8 g fat; 69 mg cholesterol; 360 mg sodium; 57 g carbohydrate;
2 g fiber; 5 g protein.