Harvest Pumpkin-Pineapple Loaf

Crushed pineapple adds moistness to this fall favorite while canned pumpkin provides an excellent source of vitamin A.

Ingredients:
No-stick cooking spray
2 1/2 cups granulated sugar
1/2 cup (1 stick) butter or margarine, softened
1 can (15 ounces) pumpkin
1 can (8 1/4 ounces) crushed pineapple in juice, undrained
4 large eggs
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt

Directions:
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.

Servings: 16

Extra: If desired, walnuts may be added. Prepare recipe as directed, stirring in 1 cup coarsely chopped walnuts when adding dry ingredients.

Nutritional Information Per Serving:
312 calories
8g fat
69mg cholesterol
360mg sodium
57g carbohydrate
2g fiber
5g protein

Courtesy of FitnessandFreebies.com
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