2 1/2 cups granulated sugar
1/2 cup (1 stick) butter or margarine
(softened)
1 15 oz. can pumpkin
1 (8 1/2 ounce) can crushed
pineapple in juice, undrained
4 large eggs
3 1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. pumpkin pie spice
1 tsp. salt
Powdered sugar (optional)
Preheat oven to 350 degrees.
Lightly spray two 8 1/2 x 4 1/2 loaf pans.
In mixer bowl, beat together sugar and
butter until blended.
Add pumpkin, pineapple & eggs.
Beat well. Set aside.
In medium bowl, combine flour, baking
soda, pie spice and salt.
Add to pumpkin mixture, mix just until
dry ingredients are moistened.
Divide into two pans. Spread evenly.
Bake 55 to 65 minutes,
or until toothpick inserted in center
comes out clean.
Cool for 5 minutes. Remove from
pan. Cool completely.
Sprinkle with powdered sugar, if desired.
NOTE: Walnuts may be added if desired,
stirring in one cup,
coarsely chopped, when adding dry ingredients. |
