Harvest Pumpkin-Pineapple Loaf
Source of Recipe
Canned Food Alliance.
Recipe Introduction
Baking pumpkin bread is practically an autumn requirement. Or knowing someone who does.
This is one quick bread with an actual vegetable baked into it, and that vegetable is a great source of vitamin A (carotenoids, that is, including beta carotene).
Crushed pineapple adds moistness to the loaf, and all the natural juices are included as liquid in the recipe.
Most pumpkin loaves are made with vegetable oil - sometimes so much you feel like wringing out each oily slice - but this particular pineapple version calls for a stick of real butter.
Enjoy a slice or two for breakfast, as a snack with a cup of hot tea or as a Sunday morning coffee cake. This pumpkin bread is much more nutritious than most bakery buys.
List of Ingredients
Non-stick cooking spray
2-1/2 cups sugar
1 stick (1/2 cup) butter, softened
1 (15-oz.) can pumpkin
1 (8-1/4-oz.) can crushed pineapple in juice, undrained
4 eggs
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
Powdered sugar
Yield: 2 loaves
Baking time: 1 hour
Recipe
Heat oven to 350 degrees. Lightly spray two 8-1/2 x 4-1/2-inch loaf pans with cooking spray. In a mixer bowl, beat together sugar and butter until blended. Add pumpkin, undrained 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 until dry ingredients are just moistened. Divide batter into prepared pans; spread evenly. Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely.
Loaves can more easily be sliced if served the next day. Sprinkle powdered sugar over the top of each loaf just before slicing, if desired.
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