Harvest Pumpkin-Pineapple Loaf
Source of Recipe
Bean - CK
List of Ingredients
2-1/2 cups sugar (1 1/2 C Splenda)
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 (optional)
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.
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