Harvest Pumpkin-Pineapple Loaf Recipe
Just plain healthy recipe...
Crushed pineapple adds moistness while canned pumpkin provides an excellent source of vitamin A in this fruit-fabulous Harvest Pumpkin Pineapple Loaf.
No-stick cooking spray
2-1/2 cups granulated sugar
1/2 cup butter or margarine, softened
1 8-1/4-oz. can crushed pineapple in juice, undrained
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
Heat oven to 350 degrees. Lightly spray two 8-1/2 x 4-1/2-inch loaf pans with cooking spray.
In mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
In 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 wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans to wire racks. Cool completely. Lightly sprinkle powdered sugar over tops, if desired.
Extra: If desired, walnuts may be added. Prepare recipe as directed, stirring in 1 cup coarsely chopped walnuts when adding dry ingredients. If you choose to go with walnuts, do consider Food to Live Shelled Raw Walnuts. These are premium shelled walnuts that are all natural. No preservatives.
Yield: 16 servings
Serving size: 1 slice
Calories: 312; Total Fat: 8g; Cholesterol: 69mg; Carbohydrates: 57g; Protein: 5g; Fiber: 2g; Sodium: 360mg