Ingredients Jump to Instructions ↓

  1. 2 1/2 cups granulated sugar

  2. 1/2 cup butter or margarine, softened

  3. 1 (15-ounce) can pumpkin puree

  4. 1 (8 1/4-ounce) can crushed pineapple in juice, undrained

  5. 4 large eggs

  6. 3 1/2 cups all-purpose flour

  7. 2 teaspoons baking soda

  8. 2 teaspoons pumpkin pie spice

  9. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. 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.


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