Harvest Pumpkin-Pineapple Loaf
Ingredients
- Non-stick cooking spray
- 2 1/2 C. granulated sugar
- 1/2 C. (1 stick) butter or margarine, softened
- 1 15 oz. can pumpkin
- 1 8 1/4 oz. can crushed pineapple in juice, undrained
- 4 large eggs
- 3 1/2 C. all-purpose flour
- 2 tsp. baking soda
- 2 tsp. pumpkin pie spice
- 1 tsp. salt
- Powdered sugar (optional)
Directions
Heat oven to 350 degrees. Lightly spray two 8 1/2x4 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 55-65 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.
Yield: 16 servings
Weight Watchers: 7 points
Nutritional Information Per Serving: 312 calories; 8 g fat; 69 mg cholesterol; 360 mg sodium; 57 g carbohydrate; 2 g fiber; 5 g protein.
