Pineapple Pumpkin Bread
Heather Watson
ingredients
- 3 1/2 cups (875 ml) flour
- 2 tsp (10 ml) baking soda
- 1 1/2 tsp (7 ml) cinnamon
- 1 tsp (5 ml) salt
- 1/4 tsp (1 ml) ginger
- 1/4 tsp (1 ml) nutmeg
- 1/2 cup (125 ml) butter, softened
- 2 1/2 cups (625 ml) sugar
- 4 eggs
- 1 tsp (5 ml) vanilla
- 1 can (14 oz/398 ml) pure pumpkin
- 1 can (8 oz/227 ml) crushed pineapple, undrained
- 1 cup (250 ml) chopped walnuts or pecans
directions
- 1
Combine first 6 ingredients (flour through nutmeg) in a bowl; set aside.
- 2
Using medium speed of an electric mixer, beat together butter and sugar until blended. Beat in eggs, one at a time, beating well after each addition. Add vanilla and pumpkin and beat until thoroughly blended. Fold in pineapple. Add flour mixture and stir just until blended. Do not overmix. Fold in walnuts.
- 3
Spoon batter evenly into two greased 9x5 inch (23x13 cm) loaf pans. Bake at 350°F (180°C) for 60 to 65 minutes or until loaves test done. Cool in pans for 5 minutes. Invert loaves onto racks and cool completely.
Source: Windsor Star (Oct. 28/09)
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