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Harvest Pumpkin-Pineapple Loaf

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With canned pumpkin and pumpkin pie spice, this bread is bursting with fall flavors -- and vitamin A, too!

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• Cooking Time: 60
• Servings: 16
• Preparation Time: 15
• 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
• Confectioners' sugar (optional)

Heat oven to 350°F. Lightly spray two, 8 1/2x4-inch loaf pans with cooking 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 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.

Variation: If desired, walnuts may be added to the batter. Just prepare recipe as directed, stirring in one cup coarsely chopped walnuts when adding the dry ingredients.

Nutritional Information Per Serving:

Calories 310; Total fat 7g; Saturated fat 4g; Cholesterol 70mg; Sodium 320mg; Carbohydrate 56g; Fiber 2g; Protein 5g; Vitamin A 80%DV*; Vitamin C 2%DV; Calcium 2%DV; Iron 10%DV

* Daily Value