Harvest Pumpkin-Pineapple Bread

Heat oven to 350°F (175°C). Lightly grease two 8 x 4-inch loaf pans. In mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple with juice and eggs; beat well. Set aside. In a 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.