Pumpin Pineapple Bread
2 1/2 c granulated sugar
1/2 cup butter or margarine, softened
15 oz can pumpkin
8 1/4 oz can crushed pineapple in juice, undrained
4 large eggs
3 1/2 cup flour
2 t baking soda
2 t pumpkin pie spice
1 t saltpowdered sugar (optional)
1 cup coarsely chopped nuts (optional)
1. Heat oven to 350 F and light grease 2 loaf pans.
2 Beat together sugar and butter until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
3. In medium bowl, combine dry ingredients.
4. Mix with pumpkin mixture until just blended. Add nuts if desired.
5. Divide evenly between loaf pans and bake 55-65 minutes or until toothpick comes out clean.
6. Cool 5 minutes and remove from pan to cooling rack. Cool completely. Lightly sprinkle with powdered sugar.
2 Beat together sugar and butter until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
3. In medium bowl, combine dry ingredients.
4. Mix with pumpkin mixture until just blended. Add nuts if desired.
5. Divide evenly between loaf pans and bake 55-65 minutes or until toothpick comes out clean.
6. Cool 5 minutes and remove from pan to cooling rack. Cool completely. Lightly sprinkle with powdered sugar.
YIELD: 16 servings
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