With canned pumpkin and pumpkin pie spice, this bread is bursting with fall flavors
Non-stick cooking spray
2 1/2 cups sugar
1 stick (8 tablespoons) butter, softened
1 can (15 ounces) solid-pack pumpkin
1 can (8 1/4 ounces) crushed pineapple in juice (juice reserved)
4 large eggs
3 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 cup chopped walnuts or pecans- 1/2 cup more if you sprinkle on top before baking.
Confectioners' sugar (optional)
Preparation Time: Approximately 15 minute
Cook Time: Approximately 60 minutes
Heat oven to 350°F. Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray. I spray my pans and then line with wax paper, then spray again. I've not had good luck with sweet breads coming out of the pan in one piece with just spray.
Beat sugar and butter in a bowl until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
Combine flour, baking soda, pumpkin pie spice, nuts and salt in a separate bowl; stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened. Divide batter between the prepared pans; spread evenly.
Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes. Remove from pans and cool on wire racks. Sprinkle with confectioners' sugar, if desired.